Questions tagged [deglazing]
Deglazing is a cooking technique for dissolving browned food residue from a pan to flavor sauces, soups, and gravies.
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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 ...
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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 ...
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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.
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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 ...
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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?
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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 ...
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