Questions tagged [deglazing]

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

Filter by
Sorted by
Tagged with
1
vote
1answer
53 views

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. ...
1
vote
0answers
54 views

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 ...
1
vote
1answer
1k views

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?
2
votes
1answer
71 views

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 ...