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If you don't
know what deglazing is, let us introduce you to
one of the cook's best friends! Deglazing is a
cooking technique that introduces extra layers
of flavors to a dish by bringing in the little
browned bits dry cooking methods leave in the
bottom of the pan - those tasty little
caramelized pieces that would otherwise get
left behind. Deglazing is a great way to
incorporate those pan flavors and to create a
sauce, either a simple 'au jus' or a thicker or
more sophisticated pan sauce or
gravy.
The
Definition of Deglazing
As appetizing as it
is to talk about little brown bits, there's
actually a word for the little 'deposits' of
caramelized ingredients left at the bottom of
the pan when you sautee, pan-fry or roast:
fond. (Learn something new every day, right?)
Deglazing is a cooking technique where a
cooking liquid - frequently wine or another
liquor, or stock - is added to that pan
over heat to dissolve the fond into that
liquid.
Why Deglaze?
The answer is
simple: flavor! Browning through dry heat
cooking develops intense and complex
flavors. Some of the tasty browned
food end up stuck to the bottom of the
pan together with caramelized juices and
rendered fat. Deglazing lets you use all
that flavorful matter that would otherwise be
left behind, mixing it with a tasty cooking
liquid that can then be further
developed by adding a thickener such as
flour or butter or simply by reducing
the sauce to concentrate the
flavors.
How to
Deglaze?
Start with a pan you've used for
roasting, sauteeing or pan-frying meat or
vegetables. Drain off excess fat left in the
pan if there's more than 1-2 tbsps. With the
pan over medium-high heat, add 1-2 cups of
a dry white or red wine, sherry or madeira, or
low-sodium stock. Use a wooden spoon to gently
scrape up the browned bits and dissolve them
into the cooking liquid. This sauce can then be
used as is (this would be an 'au jus') or you
can use this as a starter sauce, and take it
from there.
Deglazing is a
technique we use frequently, including these
recipes on Easy Food and Wine:
NY Strip Steak with Red Wine
Sauce
Chicken with Green Olives and Caper
Berries
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