{"id":511,"date":"2014-12-30T02:11:42","date_gmt":"2014-12-30T02:11:42","guid":{"rendered":"http:\/\/www.k7farm.com\/blog\/?p=511"},"modified":"2016-12-23T04:39:25","modified_gmt":"2016-12-23T04:39:25","slug":"how-to-deglaze-and-why-you-want-to","status":"publish","type":"post","link":"https:\/\/www.k7farm.com\/blog\/?p=511","title":{"rendered":"How to deglaze (and why you want to)"},"content":{"rendered":"\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 25%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-511 gallery-columns-4 gallery-size-thumbnail'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.k7farm.com\/blog\/?attachment_id=491'><img width=\"150\" height=\"150\" src=\"https:\/\/www.k7farm.com\/blog\/wp-content\/uploads\/2014\/12\/IMG_0120-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" aria-describedby=\"gallery-1-491\" \/><\/a>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-491'>\n\t\t\t\tBrowned bits.  The lighting makes this looked burnt, but they weren&#8217;t.\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.k7farm.com\/blog\/?attachment_id=492'><img width=\"150\" height=\"150\" src=\"https:\/\/www.k7farm.com\/blog\/wp-content\/uploads\/2014\/12\/IMG_0121-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" aria-describedby=\"gallery-1-492\" \/><\/a>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-492'>\n\t\t\t\tAdd liquid\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.k7farm.com\/blog\/?attachment_id=493'><img width=\"150\" height=\"150\" src=\"https:\/\/www.k7farm.com\/blog\/wp-content\/uploads\/2014\/12\/IMG_0122-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" aria-describedby=\"gallery-1-493\" \/><\/a>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-493'>\n\t\t\t\tStir, loosen up those bits\n\t\t\t\t<\/dd><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.k7farm.com\/blog\/?attachment_id=494'><img width=\"150\" height=\"150\" src=\"https:\/\/www.k7farm.com\/blog\/wp-content\/uploads\/2014\/12\/IMG_0123-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" decoding=\"async\" loading=\"lazy\" aria-describedby=\"gallery-1-494\" \/><\/a>\n\t\t\t<\/dt>\n\t\t\t\t<dd class='wp-caption-text gallery-caption' id='gallery-1-494'>\n\t\t\t\tReduce until syrupy\n\t\t\t\t<\/dd><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n\n<p>I love to deglaze my skillets.\u00a0 It might be the foodie in me, but it could also have something to do with being lazy and not wanting to scrape pans later.\u00a0 The idea behind deglazing is adding cold liquid to a hot skillet which will loosen all the brown, stuck-on bits from your pan or skillet.\u00a0\u00a0 You would do this to make fantastic pan sauces for your meals because those brown bits hold tons of flavor.\u00a0 You could also do this if you are going to be making a roast or something \u2013 after browning the meat, if you do, deglaze the pan to loosen those brown bits before you put the meat in to roast. \u00a0Doing this will add more flavor to the resulting drippings\u00a0that forms from the roasting process (which you can then turn into a gravy). \u00a0Those brown bits actually have a name, called <em>fond<\/em> but it sounds more sophisticated than I consider myself, so I will just stick with \u2018brown bits.\u2019<\/p>\n<p>You can use a variety of liquids to deglaze, just decide what will be the best compliment to whatever you are making.\u00a0 In most cases, wine, broth, stock or juices like apple juice are great choices. I use White Zinfandel in almost EVERYTHING.\u00a0 I don\u2019t like the taste of wine, but I like the taste of this wine after I have used it to deglaze a pan for a sauce or gravy.\u00a0 I substitute Sherry with this too.\u00a0\u00a0 I use it with chicken and beef dishes.\u00a0 \u00a0But different wines compliment certain meats better than others. \u00a0Pick your preference.<\/p>\n<p>Here is the lazy part of me coming out \u2013 if you deglaze a pan (even with water, if you don\u2019t plan to use the brown bits) you won\u2019t have to scrub those browned bits off later.\u00a0\u00a0 If your pan us full of BURNED bits, depending on how bad you scorched the bottom I can\u2019t guarantee deglazing will work.\u00a0 But I would try it anyway (and <em>not <\/em>use the resulting liquid\u2026.).<\/p>\n<p><strong>The Method<\/strong><\/p>\n<p>To deglaze a pan, you would brown or cook your meat as usual in it.\u00a0 I like to brown all sides of my roasts, and I like to pan-sear chicken or venison, and all of these leave browned bits.\u00a0\u00a0\u00a0 Remove your meat and drain off the fat.\u00a0 Put your skillet back over a high heat and prepare your deglazing liquid, whatever that may be. \u00a0Keep it cold for best results. Pour it on the skillet and use a whisk to start whisking the brown bits up. \u00a0It will immediately start to boil, lifting the bits up with the bubbles. It\u2019ll work quick, so you can turn the heat down shortly thereafter to finish your sauce or gravy.\u00a0 Wine will steam and bubble like mad, so just prepare yourself for it as it can be startling and always add liquids that contain alcohol <em>off the heat source<\/em>.<\/p>\n<p>A few tips\u2026<\/p>\n<ul>\n<li>Make sure your pan is neither overcrowded (too small) or too big.\u00a0 If meat is too close together (closer than \u00bc &#8211; \u00bd inch) the food will tend to steam instead of brown.\u00a0 And if it\u2019s too far apart the bits may burn instead of just brown.<\/li>\n<li>Avoid cast iron if you plan to make pan sauces.\u00a0 I am a cast iron fan and cook nearly everything in it \u2013 but I try to remember to avoid browning meat in it when I know I will want to make a pan sauce.\u00a0 The reason for this is because cast iron can react with food at high temperatures and give it a metallic taste.\u00a0 Definitely don\u2019t want that.<\/li>\n<li>Avoid nonstick skillets.\u00a0 The brown bits won\u2019t stick and that makes it kind of pointless for this application.<\/li>\n<li>Use about a cup of liquid \u2013 this could be half wine, half stock, whatever combination you choose.\u00a0 Then reduce by half to make your pan sauce.<\/li>\n<li>To keep flavor balanced and fresh, deglaze your pan after each \u201cbatch\u201d of meat, if you are doing more than one pan full.\u00a0 This will produce enough sauce for all of your meat, rather than deglazing the pan after you have cooked multiple batches and end up with less.<\/li>\n<\/ul>\n<p><strong>Now What?<\/strong><\/p>\n<p>So you have deglazed your pan.\u00a0 Now what do you do with it? Here are a few things you can get started with.<\/p>\n<ul>\n<li>If you are making a simple pan sauce, you would reduce the liquid by cooking it until it\u2019s thickened by half (a good rule of thumb is to cook the liquid down until it coats a metal spoon), add some butter and serve.\u00a0 Simple pan sauces often have intense flavor because you have reduced all the flavors, so a tablespoon or two is about all you need per serving.<\/li>\n<li>A more complex sauce called a <em>classic pan sauce<\/em> takes just a few more minutes and adds new ingredients and depths of flavor.\u00a0 Finish cooking your meat, then up your heat to medium high, add some butter and quickly sautee some vegetables until they just begin to brown \u2013 onions or shallots, garlic, mushrooms, etc, before deglazing with your liquid of choice. \u00a0Adding some herbs at the end, once the liquid has reduced can add additional flavor.<\/li>\n<li>Or, make a gravy.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p> #gallery-2 { margin: auto; } #gallery-2 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-2 img { border: 2px solid #cfcfcf; } #gallery-2 .gallery-caption { margin-left: 0; } \/* see gallery_shortcode() in wp-includes\/media.php *\/ Browned bits. The lighting makes this looked burnt, but they weren&#8217;t. Add liquid Stir, loosen up those [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":491,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[38],"tags":[],"_links":{"self":[{"href":"https:\/\/www.k7farm.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/511"}],"collection":[{"href":"https:\/\/www.k7farm.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.k7farm.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.k7farm.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.k7farm.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=511"}],"version-history":[{"count":1,"href":"https:\/\/www.k7farm.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/511\/revisions"}],"predecessor-version":[{"id":512,"href":"https:\/\/www.k7farm.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/511\/revisions\/512"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.k7farm.com\/blog\/index.php?rest_route=\/wp\/v2\/media\/491"}],"wp:attachment":[{"href":"https:\/\/www.k7farm.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=511"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.k7farm.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=511"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.k7farm.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}