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Questions tagged [deglazing]

Deglazing is a cooking technique for dissolving browned food residue from a pan to flavor sauces, soups, and gravies.

Deglazing is a cooking technique for dissolving browned food residue from a pan to flavor sauces, soups, and gravies.

After meat has been browned/fried and removed from the pan, small bits of meat or fat may have been left behind. By adding liquid (stock, wine, or juice), the chef can scrap the browned bits of meat off the pan and allow them to dissolve in the liquid, flavouring the liquid with the meat and creating a basic sauce or jus to pair with the main course.

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How does deglazing work?

If you put a steak or a chicken into a hot pan which is not completely non-stick, it is likely to stick to it a bit and leave a residue when you flip it. That is our fond. Later we deglaze the pan by adding some liquid which causes all of the small…
Ink blot
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What to do when one thing on a plate cooks faster than the others?

When I want to get fancy and add fruit juice to a saute pan to braise my meat, the juices from the fruit often caramelize too fast and burn before my meat is ready. What do you in that case? I have thought about half plate sauce and half plate meat,…
Bar Akiva
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What's the difference between deglazing with an alcohol or non-alcohol?

What's the difference between deglazing with an alcohol or non-alcohol? What difference does it make when you deglaze a pan with an alcoholic liquid versus non-alcoholic? Does it change the flavor? Is using one better than the other?
user8714896
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How do you reduce wine when deglazing without burning the fond?

I have found that by the time all the alcohol has evaporated, my fond turns from beautiful brown to charcoal black. Why does it happen?
Bar Akiva
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Why we can't deglaze with oil/butter?

I was cooking chicken soup today. Everything happens in a medium-size dutch oven. I've started with browning some meat in olive oil, then removed it, and added butter and onion to caramelize. I tried to scrape all the brown bits from the bottom…
aaaaa says reinstate Monica
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Why is good heat transfer required for making fond?

I was watching a Jacques Pepin video on steak and pan sauce. In it, he mentions that having a pan with good heat transfer is important to make sure your fond doesn't burn, but instead crystallises. In line with this, conventional wisdom (reading…
RTbecard
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Is it OK to deglaze your stainless steel pan with a dash of acetic acid?

It's really effective and most of the acetic acid boils off. Sometimes I don't want the vinegar or wine tartness, but I still want to capture the flavors from the pan. Acetic acid is also much cheaper than vinegar.
Emanuel Landeholm
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