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Pan scrapings vs. plain ol' burnt

strawberryblondie | Nov 29, 201404:33 PM

Hi all,

We roasted capons for Thanksgiving and I deglazed the pan to make gravy and found that:
a) I had to strain it because not all of the scrapings dissolved and
b) I felt it tasted too burnt.

Is there a point when all the brown bits turn to plain old burnt?
How would you know before it is too late?
How would you control this in a situation where you are using a pan that cooked in the oven?

Thanks!

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