Have you ever sautéed some meat in a pan and then you have a bunch of stuff stuck to the bottom? Well, enter deglazing. Chef Monti Carlo shows us how to deglaze a pan, which makes use of that stuck stuff (aka fond), turns it into a sauce, and leaves you with a pan you don’t have to scrub.
Monti Carlo is a Puerto Rican food TV personality, food writer, and special events chef. Catch her doing her best not to talk with her mouth full on Netflix, Food Network, Cooking Channel, Tastemade, PBS, FYI, and Gordon Ramsay’s YouTube channel. The author of Everyday Caribbean has also had her island-inspired recipes and essays published in The Washington Post, Bon Appétit, Men's Journal, and Today. Named one of “2021's Women Culinarians You Should Know” by The Spruce Eats, Monti is honored to be an advisor for the James Beard Fellows Program, and a founding grant committee member for the non-profit Regarding Her.