Difference between revisions of "Deglaze a Pan"

#Cook meat or vegetables in a hot pan. Preheat a wide pan, add fat, and continue heating until the oil shimmers, or the butter browns lightly.<ref name="rf1">http://www.reluctantgourmet.com/the-secret-to-great-saute/</ref> Add ingredients and cook with minimal stirring. Properly seared meat or sautéed vegetables will leave a brown, sticky residue at the bottom of the pan. This is the "fond," and it contains the flavors that will join your deglazing liquid.<ref name="rf2">http://www.cookingforengineers.com/article/244/Fond-of-Fond</ref>

#*Stainless steel or enameled cast iron encourage good fonds, and their light color makes it easy to track progress and avoid burning.<ref name="rf3">http://www.cooksillustrated.com/how_tos/5442-do-you-need-a-nonstick-roasting-pan</ref> Nonstick pans are less effective, and reactive metal pans may corrode if deglazed with acid.<ref name="rf4">http://www.reluctantgourmet.com/simple-pan-sauces/</ref><ref name="rf5">http://healthycanadians.gc.ca/product-safety-securite-produits/consumer-consommation/education/household-menagers/cook-cuisinier-eng.php</ref>

#*Leave ¼—½ inch (6–13mm) of space between pieces of meat.<ref name="rf4" /> If overcrowded or cooked at too low a temperature, the meat will steam and fail to form a good fond.

#Choose a deglazing liquid. Wine, [[Make-Stocks-for-Soups-and-Sauces|homemade stock]], or an equal mix of the two are all popular options. If it suits your dish, you can use almost any flavorful liquid. For example, beer works well for robust meat dishes and earthy vegetables, while fruit juice can create a sweet sauce to pair with pork. You can even deglaze with water if you're low on supplies, but this misses the opportunity to add flavor.<ref name="rf6">http://www.gourmetsleuth.com/articles/detail/deglaze-a-pan</ref>

#*Just avoid dairy, which may curdle over heat.<ref name="rf7">http://www.reluctantgourmet.com/deglazing-what-it-is-and-why-do-it/</ref>

#*Cognac or brandy make a particularly strong sauce, but the vapors may burst into flames. Keep the pan away from flames while pouring, use a long handled pan, and do not put your face over the liquid. [[Flambe|Flambéing]] typically has little effect on flavor, so you can continue to deglaze if this happens — just stay safe.<ref name="rf8">http://www.culinarylore.com/food-science:alcohol-doesnt-completely-burn-off-in-cooking</ref> Liquors above 120-proof are too dangerous for this purpose.<ref name="rf9">https://whatscookingamerica.net/flambe.htm</ref>

#Pour in the liquid. As a rule of thumb, use 1 cup (240 mL) liquid for an entree that serves four. Keep in mind that the liquid will reduce down to about half its original volume, and gain an intense flavor.<ref name="rf4" /> If you don't have time to reduce the sauce, cut the amount of liquid in half.

#Add aromatic ingredients. A handful of minced garlic or shallots helps the flavor immensely.<ref name="rf4" /> You can also add herbs, [[Match-Herbs-and-Spices-to-Vegetables|matching them with the main dish ingredients]], or — if you have more time — cook mushrooms, carrots, celery, or onions in the deglazing liquid.

#[[Reduce-in-Cooking|Heat until reduced]]. Boil until about half the liquid is gone, and the remainder is almost syrupy. This concentrates the flavor and evaporates some of the alcohol if present.<ref name="rf10">http://blog.williams-sonoma.com/how-to-braise/</ref>

#*If your deglazing liquid is marinade that has been in contact with raw meat, make sure it reaches a rolling boil before serving.<ref name="rf11">http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/barbecue-and-food-safety/CT_Index</ref>

#Strain the sauce (optional). For an even texture, pour the sauce through a strainer before serving.<ref name="rf12">http://www.cookthink.com/reference/867/What_does_deglaze_mean</ref> This step is not necessary unless you are going for a restaurant-style presentation.

*When using the classic combination of wine and stock, consider adding the wine first, letting it reduce, then adding the stock and reducing again. This allows more time for alcohol to cook off, even if you end up with the same final volume of sauce.<ref name="rf13">http://www.seriouseats.com/2013/04/ask-the-food-lab-do-i-really-need-to-reduce-w.html</ref>

*Alcohol takes a fair amount of time to evaporate out of a dish. A quick deglaze may leave you with 85% of the alcohol, and simmering for 15 minutes may leave you with 40%.<ref name="rf14">https://web.archive.org/web/20160819162746/http://www.ars.usda.gov/SP2UserFiles/Place/80400525/Data/retn/retn06.pdf</ref>

*If your recipe involves a lengthy cooking time or cooking in several batches, consider deglazing whenever the brown fond forms. The more times you form and deglaze fond, the more intense the final flavor will be. Try this with [[Make-Caramelized-Onions|caramelized onions]].<ref name="rf15">https://www.cooksillustrated.com/recipes/4026-best-french-onion-soup</ref>

*If the fond smells burnt, turns black, or dries out, do not use it.<ref name="rf16">http://www.thekitchn.com/cooking-basics-knowing-when-to-68599</ref> Place the underside of the pan in cold water immediately, then carefully transfer the sauce to a new pan, leaving any burned ingredients behind.<ref name="rf17">http://www.cheftalk.com/cooking_articles/Cooking_Techniques/207-When_Things_Go_Wrong:_A_Guide_to_Fixing_Kitchen_Disasters.html</ref>