deglazing

John D. Misrahi said:

Can anyone explain this process to me?

thanks,

John

When you're done frying something (chicken, beef, whatever) you know those brown bits of "stuff" on
the bottom of the pan? Very concentrated flavors in those little critters. Deglazing is where you
leave the heat on and ad a liquid such as wine, stock, whatever you like and scrape up all of the
stuff on the bottom of the pan and let it reduce a bit.

One of my favorite uses of it is for making a sauce of some kind. Word or caution. Do *not* do this
with cooking wine or cooking sherry or the results will be absolutely *awful*! If using spirits of
any kind use only a quality one for drinking.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

On 01/01/2004 12:06 PM, in article
[email hidden], "John D. Misrahi"
<[email hidden]> opined:

Quoted message said:

Can anyone explain this process to me?

thanks,

John

Basically, it's getting all the crusted stuff out of the bottom of a roasting pan into a
gravy or jus.

foodtv.comfoodtv.comOpen ↗ has glossaries that explain all this stuff.
--
===========================================================================
"The first requisite of a good citizen in this Republic of ours is that he shall be able and willing
to pull his weight. That he shall not be a mere passenger," Theodore Roosevelt.
===========================================================================

"John D. Misrahi" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Can anyone explain this process to me?

thanks,

John

Officially:

deglaze [dee-GLAYZ] After food (usually meat) has been sautéed and the food and excess fat removed
from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to
loosen browned bits of food on the bottom. The liquid used is most often wine or stock. The
resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd
edition, by Sharon Tyler Herbst.

That is all there is to it. Really it is using any liquid to suspend or dissolve the bits of food
left in a frying, roasting pan etc.

Dimitri

John D. Misrahi said:

Can anyone explain this process to me?

See section 4.3 of the rec.food.cooking FAQ.

Victor

Dimiri said:

"John D. Misrahi" <[email hidden]> wrote in message news:ZpYIb.430$f31.2487@newscontent-
01.sprint.ca...

Quoted message said:

Can anyone explain this process to me?

thanks,

John

Officially:

deglaze [dee-GLAYZ] After food (usually meat) has been sautéed and the food and excess fat removed
from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to
loosen browned bits of food on the bottom. The liquid used is most often wine or stock. The
resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd
edition, by Sharon Tyler Herbst.

That is all there is to it. Really it is using any liquid to suspend or dissolve the bits of food
left in a frying, roasting pan etc.

Dimitri

On the other hand, I grill a nice steak, eat it up, and de-glaze my stomach with a cabernet. 🙂
--
Alan

"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might bet-
ter stay home."
-- James Michener

Thanks to all of you! I had an idea, but i wasn't quite sure. Turns out, I was close ;-)

John

Dimiri wrote in message ...

Quoted message said:

"John D. Misrahi" <[email hidden]> wrote in message news:ZpYIb.430$f31.2487@newscontent-
01.sprint.ca...

Quoted message said:

Can anyone explain this process to me?

thanks,

John

Officially:

deglaze [dee-GLAYZ] After food (usually meat) has been sautéed and the food and excess fat removed
from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to
loosen browned bits of food on the bottom. The liquid used is most often wine or stock. The
resultant mixture often

becomes

Quoted message said:

a base for a sauce to accompany the food cooked in the pan.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd
edition, by Sharon Tyler Herbst.

That is all there is to it. Really it is using any liquid to suspend or dissolve the bits of food
left in a frying, roasting pan etc.

Dimitri

On Thu, 01 Jan 2004 19:58:25 GMT, "Dimiri" <[email hidden]>

Quoted message said:

"John D. Misrahi" <[email hidden]> wrote in message news:ZpYIb.430$f31.2487@newscontent-
01.sprint.ca...

Quoted message said:

Can anyone explain this process to me?

thanks,

John

Officially:

deglaze [dee-GLAYZ] After food (usually meat) has been sautéed and the food and excess fat removed
from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to
loosen browned bits of food on the bottom. The liquid used is most often wine or stock. The
resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.

It works even better with acidic liquids such as vinegar or lemon juice.
--
candeh

"alzelt" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Dimiri said:

"John D. Misrahi" <[email hidden]> wrote in message news:ZpYIb.430$f31.2487@newscontent-
01.sprint.ca...

Quoted message said:

Can anyone explain this process to me?

thanks,

John

Officially:

deglaze [dee-GLAYZ] After food (usually meat) has been sautéed and the food and excess fat
removed from the pan, deglazing is done by heating a small amount of

liquid

Quoted message said:

Quoted message said:

in the pan and stirring to loosen browned bits of food on the bottom.

The

Quoted message said:

Quoted message said:

liquid used is most often wine or stock. The resultant mixture often

becomes

Quoted message said:

Quoted message said:

a base for a sauce to accompany the food cooked in the pan.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd
edition, by Sharon Tyler Herbst.

That is all there is to it. Really it is using any liquid to suspend or dissolve the bits of
food left in a frying, roasting pan etc.

Dimitri

On the other hand, I grill a nice steak, eat it up, and de-glaze my stomach with a cabernet. 🙂
--
Alan

"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might
better stay home."
-- James Michener

How true.....

LOL Happy new year.

Dimitri