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?