— Tracy Matesz

This is a great question, you know as we add liquids to a hot pan, whether it's for deglazing or for absorption such as with the risotto cooking method those Liquors will cool down the pan. Now if you're adding a small amount of liquid relative to a very hot pan then it's not going to make much difference because The that small amount of liquid is going to heat up very quickly and you'll be able to move on, you know with your cooking but if the volume of liquid is relatively large then it's going to have more opportunity to cool down the pan. Sometimes that's a concern sometimes it's not okay, if you're able to bring the temperature of the pan up again relatively quickly. Okay, no problem. Certainly, if you know you're using a warmer liquid and I'm going to use the example of the resultal method right where we add a liquid little by little to the rice or to the grains and we'll add it. We'll add liquid and allow the grains to absorb the liquid We'll add more liquid allow them to absorb the liquid and then continue that process until we reach the level of dentist that we desire. And in that context. We usually recommend that the cook use a warm or hot liquid. So you're gonna have that in a separate pan after the side so when it comes to deglazing liquid, If you're adding just a little bit again say oh a tablespoon or two. Maybe it's not a big deal. But if you're adding a cup then, you know, maybe to to warm that up a little bit is going to help you along in terms terms of the progression of your cooking. Okay, give it a try, you know, and and just engage with the process and see how Quickly the pan reheats see how these different food items acts and react because different food items are going to give you a different experience and then you're going to acquire this deeper knowledge and this this a broader understanding of how to handle. Time and temperature when you're cooking.