They both have the physical potential to hold somthing at some point in time.
the wendy's thimble to be given to peter pan............ a hidden kiss
A pot has two handle, compared to a pan having only one. A pots is usually much deeper than a pan also. The sides of pots are also much steeper than those of a pan.
pan details in pan number
Peter Pan wears green because he fashioned himself an outfit made out of the leaves in Never land.
They both have the physical potential to hold somthing at some point in time.
A gravy that begins with the grease and "pan scrapings" of a meat that has been fried, generally.
To have deglazed is to dilute meat sediments in a pan in order to make a gravy or sauce. This typically uses wine. Example, "We should have deglazed the pan with the white wine."
Broth is not necessary. A bit of water in the bottom the pan under the roasting rack will do the same thing. It prevents the turkey fat from burning to the bottom of your roaster, and it will make an excellent broth on it's own. No need to have an added expense. If you are not making giblet gravy, you can make your gravy with the "pan drippings" in the roaster. It's a better flavor, especially if you take the time to deglaze the pan..all that wonderful turkey bit in the bottom makes better gravy.
The method is known a deglazing, remove the cooked food from the pan, place the pan over a high heat, when it's hot pour in a glass of wine, beer, stock or water, this should instantly boil the liquid and remove all the flavoursome residue from the pan, strain and use to make gravy, sauce or add to whatever your cooking to add extra flavour.
I have kept an open #10 can of Signature brand sausage gravy in the refrigerator, uncovered, for a week. I havent had any food poisoning.
YES!!! Gray hair treated with gravy browning is a wonderful accompaniment to all components of holiday meals. Delish on top of turkey, mashed potatoes, dressing, and sometimes straight from the pan. Ummmmm.
The easiest way to make chicken gravy would be to bake your chicken in a oven. When it is finished take all drippings from pan. Add water and corn starch and boil until you reached desired consistancy.
Stirring the gravy on low heat helps to prevent it from burning or scorching at the bottom of the pan. It also allows the flavors to meld together more slowly and evenly, resulting in a smoother, richer gravy.
yes
A gravity separator is a kitchen tool which is designed to separate the fat from pan drippings leaving the flavorful juices behind. Some people may call it fat separator.
The only difference is the size (diameter) of the pan.