Hi everyone, I have some pan sauce-related questions.
In the videos it was saying that you could use alcohol, stock or even water as the deglazing liquid - if stock is used at this point, does that mean the next step, ie. adding stock, can be skipped (since it was used for the deglazing anyhow) and the sauce is ready for the finishing steps? Or should you add further stock to give the stock body?
I noticed that the videos don't give any specific amounts for the deglazing liquid or the stock. How do you know how much to use?
Finally, I read in another thread that vermouth was good to use for deglazing as it keeps longer than white wine. Anyone know how long vermouth last if kept in the refrigerator? Or is there any other alcohol that keeps for a reasonable amount of time once opened?