What Are Sucs and Should We Care? | The Kitchn
https://www.thekitchn.com/what-are-sucs-and-should-we-care-culinary-school-diaries-207154
webAug 21, 2014 · In French culinary terminology, sucs are the tiny brown deposits at the bottom of the pot or pan when you’re sautéing, searing, or pan-frying something. These brown bits are often associated with meat, but also happen when you cook vegetables, like when you’re caramelizing onions.
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