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Pan Deglazing

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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

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