Originally Posted by Ezil
Maybe I am too late, but here's a basic recipe from one of the most common Swedish cook books. Swedish meatballs, or "köttbullar".
Put hot water in the frying pan after finishing frying the meatballs, to make the gravy. Put the gravy in a pot, and add the stock cube and let it dissolve. Mix the flour and the milk or water. Add that mix to the pot while stirring. Boil for about five minutes. Put in the soy and cream to your taste and season if needed.
If there is something unclear don't hesitate to ask me. English is not my native language, and I had to look up some cooking terms. Please tell me if I am making language mistakes. HTH!
I would write, "After removing the meatballs, deglaze the frying pan with water. Pour the deglazing liquid into a pot." Someone else here may have a better expression than "deglazing liquid".
I would just make the gravy in the frying pan. Then you wouldn't need to worry about what to call the liquid with the fond in it. E.g., "After removing the meatballs, deglaze the frying pan with water. Add the stock cube..."
Originally Posted by pacanis
Juices, renderings... those are a couple.
Yeah, but don't those terms imply that they came from roasted meat and still liquid or that they leaked onto the frying pan and are still liquid without deglazing?