Deglazing for a great sauce
Deglazing techniques for sauce
During cooking, there are some hidden deep and rich flavors that sometimes come out of chicken, pork or beef, that are begging to be used instead of wasted and washed down the drain. Once you taste a tiny bit of the sauce made from deglazing, you will see why it can be so critical for a good cook. "Pan sauce" is another term for this method used by some people.
The little tiny bits left over in the pan, are sometimes referred to as "fond", which is a french word for "bottom" as in bottom of the pan here.
Deglazing your pan helps to break open hidden flavor after the browning process, and when added to your sauce or gravy will make all the difference in the world. It has been recommended that you do not use a pan with non stick coating, as it inhibits the "fond" you are after.
Ways to deglaze One way to deglaze is to first remove the fat from your pan. You can do this by pouring it off, or spooning it out into a disposable container to be later discarded, which is what I do. Really the next part is fairly simple, it just seems like its more sophisticated because the final result is just so incredible. From some boiling stock in another pan, pour your stock into the pan with meat had been cooking previously. Scrape up the deposits that are there, what is left from browning or cooking your meat or chicken.
Another idea is to have your pan over medium to medium-high heat, when you are adding your choice of deglazing liquid. Many love to use a choice wine, vermouth, or a good stock as their deglazing liquid. Again, gently scrape the deposits left in the pan as it heats. The benefit of this method is it helps to really helps those stubborn little pieces from wanting to stick to the bottom. Let the liquid reduce down some until you get the consistency you are looking for. Your sauce will get to a thicker consistency as it reduces down, kind of almost syrupy.
At this point, some choose to strain the liquid to remove any little unwanted pieces. I don't like to lose even a little bit of sauce and its up to you if you want to strain or not. Some like the tiny little pieces in their final sauce, some do not. If you want a little smoother or richer consistency, you can add butter towards the end.
Cook your sauce until you reach desired consistency, and whip in any remaining ingredients that you wish to, like butter or cream.
If you have cooked a very large piece of meat in a large pan, try to transfer the little bits and juices (minus the fat) by scraping to a more workable pan, then proceed. Pouring a little boiling water can help loosen what you can't easily scrape off.
You can find many recipes online for deglazing sauces. Its superb taste for minimal effort and investment.