| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicago | 1 | Servings | |
INGREDIENTS
| 1 | c | Water; beef or chicken stock, consume, or wine, or any combination of these |
| 1 | ts | All-purpose flour; if needed, (up to 2) |
| Appropriate spices to correct seasoning |
INSTRUCTIONS
Pour off the fat from the frying pan, leaving only a few drops in the pan. Pour in the liquid and, over medium heat, scrape the bottom of the pan, loosening all particles adhering to the bottom and dissolving them in the liquid. Makes 4 servings. Source: Chef Louis Szathmary CHEF.S SECRET: Pan deglazing is mentioned many cookbooks. But never found any explanation of how or why deglazing is done. When frying or sautéing meat, poultry, or fish, the recipe often calls for deglazing the pan after removing whatever was cooked in it. When you fry in shortening or sauté in a combination of shortening and liquid, the metal pan expands from the heat. When the foods you fry are placed into the pan, they are cool. The surface of the pan shrinks from the quick cooking, then expands again as the food reaches the temperature of the surrounding fat. While the meat is frying, liquids oozing from its cut surface, as well as solids if it dusted with flour, fine bread crumbs, or corn meal, will stick to the pan. These particles are very tasty and in most cases contain ingredients which will caramelize from the heat and will have an intense, pleasant taste and also a desirable dark color. If you pour all but a few drops of the fat from the pan, nothing remains but these tasty particles. When you pour stock, wine, or water into the pan and start to scrape with the flat edge of a metal spatula while heating the pan, all particles will loosen and start to dissolve, transferring their flavor and fragrance to the liquid. If you sprinkle some flour into the fat and stir until the flour starts to brown, and then add the liquid, you will have a much thicker sauce-like substance instead of the pan juice. Either of these substances, spooned over the meat, poultry, or fish prepared in the pan, will enhance the taste and appearance. There are many possible variations. Sherry, port wine, or Madeira wine may be added to the deglazed pan. Sauce prepared from the deglazed pan is the most appropriate and natural accompaniment for food prepared in the same pan. Source: THE CHEF.S SECRET COOK BOOK, by Louis Szathmary. Years ago he owned the Bakery Restaurant in Chicago, IL. Posted to recipelu-digest by QueenBerta@aol.com on Feb 2, 1998
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”