John D. Misrahi wrote:

> Can anyone explain this process to me?
>
> thanks,
>
> John
>
>
>
When you're done frying something (chicken, beef, whatever) you know
those brown bits of "stuff" on the bottom of the pan? Very
concentrated flavors in those little critters. Deglazing is where you
leave the heat on and ad a liquid such as wine, stock, whatever you
like and scrape up all of the stuff on the bottom of the pan and let
it reduce a bit.

One of my favorite uses of it is for making a sauce of some kind.
Word or caution. Do *not* do this with cooking wine or cooking sherry
or the results will be absolutely *awful*! If using spirits of any
kind use only a quality one for drinking.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

On 01/01/2004 12:06 PM, in article
, "John D. Misrahi"
> opined:

> Can anyone explain this process to me?
>
> thanks,
>
> John
>
>
>
Basically, it's getting all the crusted stuff out of the bottom of a
roasting pan into a gravy or jus.

http://www.foodtv.com has glossaries that explain all this stuff.
--
================================================== =========================
"The first requisite of a good citizen in this Republic of ours is that he
shall be able and willing to pull his weight. That he shall not be a mere
passenger," Theodore Roosevelt.
================================================== =========================

"John D. Misrahi" > wrote in message
...
> Can anyone explain this process to me?
>
> thanks,
>
> John

Officially:

deglaze
[dee-GLAYZ]
After food (usually meat) has been sautéed and the food and excess fat
removed from the pan, deglazing is done by heating a small amount of liquid
in the pan and stirring to loosen browned bits of food on the bottom. The
liquid used is most often wine or stock. The resultant mixture often becomes
a base for a sauce to accompany the food cooked in the pan.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


That is all there is to it. Really it is using any liquid to suspend or
dissolve the bits of food left in a frying, roasting pan etc.

Dimitri

Can anyone explain this process to me?

thanks,

John

Dimiri wrote:

> "John D. Misrahi" > wrote in message
> ...
>
>>Can anyone explain this process to me?
>>
>>thanks,
>>
>>John
>
>
> Officially:
>
> deglaze
> [dee-GLAYZ]
> After food (usually meat) has been sautéed and the food and excess fat
> removed from the pan, deglazing is done by heating a small amount of liquid
> in the pan and stirring to loosen browned bits of food on the bottom. The
> liquid used is most often wine or stock. The resultant mixture often becomes
> a base for a sauce to accompany the food cooked in the pan.
>
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
>
> That is all there is to it. Really it is using any liquid to suspend or
> dissolve the bits of food left in a frying, roasting pan etc.
>
> Dimitri
>
>
On the other hand, I grill a nice steak, eat it up, and de-glaze my
stomach with a cabernet.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

"alzelt" > wrote in message
...
>
>
> Dimiri wrote:
>
> > "John D. Misrahi" > wrote in message
> > ...
> >
> >>Can anyone explain this process to me?
> >>
> >>thanks,
> >>
> >>John
> >
> >
> > Officially:
> >
> > deglaze
> > [dee-GLAYZ]
> > After food (usually meat) has been sautéed and the food and excess fat
> > removed from the pan, deglazing is done by heating a small amount of
liquid
> > in the pan and stirring to loosen browned bits of food on the bottom.
The
> > liquid used is most often wine or stock. The resultant mixture often
becomes
> > a base for a sauce to accompany the food cooked in the pan.
> >
> > © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> > LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
> >
> >
> > That is all there is to it. Really it is using any liquid to suspend or
> > dissolve the bits of food left in a frying, roasting pan etc.
> >
> > Dimitri
> >
> >
> On the other hand, I grill a nice steak, eat it up, and de-glaze my
> stomach with a cabernet.
> --
> Alan
>
> "If you reject the food, ignore the customs, fear the religion, and
> avoid the people, you might better stay home."
> --James Michener

How true.....

LOL
Happy new year.

Dimitri

John D. Misrahi > wrote:

> Can anyone explain this process to me?

See section 4.3 of the rec.food.cooking FAQ.

Victor

Thanks to all of you! I had an idea, but i wasn't quite sure. Turns out, I
was close ;-)

John


Dimiri wrote in message ...
>
>"John D. Misrahi" > wrote in message
...
>> Can anyone explain this process to me?
>>
>> thanks,
>>
>> John
>
>Officially:
>
>deglaze
>[dee-GLAYZ]
>After food (usually meat) has been sautéed and the food and excess fat
>removed from the pan, deglazing is done by heating a small amount of liquid
>in the pan and stirring to loosen browned bits of food on the bottom. The
>liquid used is most often wine or stock. The resultant mixture often
becomes
>a base for a sauce to accompany the food cooked in the pan.
>
>© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
>LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
>
>That is all there is to it. Really it is using any liquid to suspend or
>dissolve the bits of food left in a frying, roasting pan etc.
>
>Dimitri
>
>