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> to add the same spice Interesting, any tips on spices that works particularly well with? I can totally relate to the desire to have the onions be a bit mor

• beat 10y ago
  I think of it more in terms of different techniques applied at different stages. One example is deglazing. Fry a piece of meat, and little sticky bits of meat and caramelized fat stick to the pan. Remove the meat, wash the pan with wine or some other liquid, scrape the meat remnants into it, and you get a sauce for the meat. Another variant of the concept is red-eye gravy. Cook sausage, deglaze the pan with coffee. Then the gravy becomes a connector between the sausage you're eating and the coffee you're drinking.