instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I should deglaze or wash my pan every 2 batches to make sure I won't get a burned taste?
answer:
Will meat taste okay if I cook it in a pan where the leftover fond seems burned?


question:
My wife and I would like to try Gazpacho, and part of the recipe calls for 'food processing' coarse cuts of red onion, cucumber, tomato and red pepper. We don't have a food processor, and we can't afford one. What we DO have is a blender. Can we use or blender to 'food process' these ingredients? Edit: For those wondering, here's the text directly from the recipe:Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
answer:
Can I use my blender for food processing the ingredients in my Gazpacho?


question:
This past weekend we visited Rodale farm's organic apple festival, and we spent all of yesterday canning. We also have several peaches from making a batch of fruit ketchup. We still have about 1/4 a bushel of apples left, so I was considering making several fruit pies to freeze for the upcoming thanksgiving season.Thus far, I have seen several recipes that caution AGAINST freezing, some that have tips about freezing (namely, blind bake the crust before freezing, do NOT bake the fruit, bake the pie frozen, just add an extra 20-25 minutes to the normal baking time).Are there any other major concerns when making a pie specifically with the intention of freezing it? Should I add starch to prevent a liquidy mess? Should I try to drain the fruit first with a little salt to remove excess water?
answer:

Are there special considerations for making a pie with the express intention of freezing?