Deglazing is a cooking technique where a cold liquid is added to a hot pan after meat has been cooked in it. After meat has been cooked, there is typically brown specks left behind which are packed with flavor. The brown specks of meat dissolve into the liquid, creating a basic sauce to be used on your dish.
Difficulty to learn: Medium
Some Thoughts For You:
Deglazing sounds like a fancy and complicated task, but honestly it is fairly straightforward. It allows you to salvage every bit of flavor from your meats, and also serves as a possible extra sauce edition to your recipe! Plus, if you tell people you used a classic “deglazing” technique for your recipe, they might be a little impressed.
What You Will Need:
For deglazing, you will first need a large pan in which you have cooked your meat. The meat is essential to deglazing, since the brown specks left behind serve as the flavor for your deglazing sauce.
For your liquid, you should use something that will taste good when paired with your meat. Most people choose to deglaze with a meat stock, red wine, or “verjuice” (an ascidic juice made from various fruits).
You will also need a way to scrape your meat specks off of the pan once the liquid has been added. A metal spatula works nicely.
- After cooking your meat, set it aside and immediately add your liquid of choice. A general rule is that your liquid should be twice the amount of sauce you want at the end.
- Raise your stove top heat to high and bring the liquid to a boil. Carefully scrape the pan to loosen the meat specks. Be careful when working with hot liquids.
- Keep stirring and boiling your sauce until it is at half the amount of liquid that you originally added. Also make sure that you have scraped most of the meat specks off of the pan, since you want as much flavor as possible.
- Remove your deglazed sauce from the heat, and add to your recipe when needed.
Tips For You:
- You can deglaze with almost any pan, but try to choose one with raised edges to prevent the liquid from boiling out or being sloshed out.