what is deglazing?

Question

and when do you do it for which types of dishes?

Answer 1

Have you ever noticed after pan frying a steak or pork chops there's golden brown crusty bits on the bottom of the pan? That crusty layer left behind is concentrated juices and flavor.

Deglazing refers to pouring a liquid into a pan to dissolve the nice tasty brown caramelize bits of juices in order to make a gravy or a pan sauce.

It's usually done in meat cookery after sauteing or oven roasting.

However, if you saute or stir fry, you'll end up with caramelized juices even when cooking veggies so you can deglaze the pan their to re-incorporate the caramelize tasty bits back into the dish.

Answer 2

Deglazing is chef talk for adding liquid to a pan in which you just sauteed some kind of meat, like chicken cutlets, in oil or butter. The deglazing liquid can be wine, stock, almost any liquid, even water. The idea is to loosen up any bits of meat that have stuck to the pan and incorporate them into the liquid because they have lots of flavor. The resulting liquid could eventually be the broth in a stew or a braised dish like lamb shanks. Sometimes the pieces of meat have been dusted in flour before being sauteed. Then, when you deglaze the pan with some white wine or chicken stock, the flour combines with the liquid and the cooking fat in the pan to form a quick sauce. A good example that you may have had in a restaurant is veal piccata.

Answer 3

You deglaze the pan in order to unlock the color and flavor of the juices that have browned on the bottom as your roast or bird cooked, which you then add to your spectacular sauce or gravy. There are two ways you could do it. First remove the excess fat by pouring or spooning it out. Then you have two choices: off the heat, you can pour a boiling stock into the pan and begin to scrape up the deposits. Or you can put the pan directly over medium-high heat as you add the deglazing liquid, wine or stock. Putting the pan over the heat may be necessary in any event, as it will help loosen the really stubborn deposits. Once the deposits have been scraped up and dissolved, it is a good idea to pour everything through a strainer to remove any remaining solid particles that might wind up in your sauce unless you want them as I do when making a milk gravy with chicken..

Answer 4

When the 'goodies' stick to the pan when frying chicken , porkchops, or the roast pan from beef roast or pork roast you deglaze the pan. This is done by adding a liquid - some use wine - others a juice - still others use water or milk, heat so the 'goodies' come loose and blend in with the liquid then proceed to make your gravy or sauce.

Answer 5

After sauteing a piece of meat, generally a fillet or cutlet, usually dredged first in flour, remove the meat from the pan to a plate, cover to keep warm. Turn the heat up to high and add any liquid of choice, chicken broth, red or white wine, sherry or just water, stirring with a spatula or wooden spoon to scrape up the bits while the liquid reduces. This is usually when I add a little extra something, like garlic or lemon juice (or both). When it's reduced to a thickened consistency, remove the pan from the heat, at this point if you choose, you can add a tablespoon of butter for a richer sauce. Check for recipes like piccata or scallopini, these are both recipes using this method.

Answer 6

its a process of getting the good stuff off the bottom of the pan. Example: you have a piece of meat that is well seasoned, but you have to "sear" it and then remove it from the pan. The seasoning that is left in the pan can make a nice sauce or gravy......sooooooooooo you add water, wine, chicken stock, etc. now it is no longer stuck at the bottom of the pan, but is now the base for your wonderful tasting sauce.