So, in a few recipes I follow, the recipe calls for a little white wine. Since the wine deglazes the pan, is it still safe to do in ci?
I've done it once in a new pan that is starting to build a proper season, and it didn't seem to affect the season at all. I am curious about what everyone else thinks.
Thanks!
I've done it once in a new pan that is starting to build a proper season, and it didn't seem to affect the season at all. I am curious about what everyone else thinks.
Thanks!