What is to deglaze a pan. I am doing a chuck stew now. I can scrape the shig off the bottom for a great gravy for the stew. Shig. My typo.. is a glaze something you see?

On 8/8/2017 5:14 PM, Thomas wrote:
> What is to deglaze a pan. I am doing a chuck stew now. I can scrape the shig off the bottom for a great gravy for the stew. Shig. My typo.. is a glaze something you see?
>
Deglazing a pan is to add a bit of wine and stir until the stuck bits
are unstuck. Then add stock or broth and cook down to make the gravy.

Jill

Any different from just scraping? Is wine the key? Does wine do a chemo action?

On Tuesday, August 8, 2017 at 11:14:25 AM UTC-10, Thomas wrote:
> What is to deglaze a pan. I am doing a chuck stew now. I can scrape the shig off the bottom for a great gravy for the stew. Shig. My typo.. is a glaze something you see?

You just add some water to the pan and stir while it's on the fire. You don't get a glaze. You get a greasy brown water. Bon appetit!

On 8/8/2017 5:32 PM, Thomas wrote:
> Any different from just scraping? Is wine the key? Does wine do a chemo action?
>
It tastes better.

Jill

Thomas wrote:
> What is to deglaze a pan. I am doing a chuck stew now. I can scrape the shig off the bottom for a great gravy for the stew. Shig. My typo.. is a glaze something you see?

it has nothing to do with glaze

https://en.wiktionary.org/wiki/d%C3%A9glacer

I am not 100% sure but if you think about the effect water has on ice,
the same idea applies when you add a liquid to the bits stuck to the
hot pan (i.e., "melting" in a sense)

those wacky French!

Thomas wrote in rec.food.cooking:

> Any different from just scraping? Is wine the key? Does wine do a
> chemo action?

Hi Thomas,

Wine is the classic but not the only way. Some who do not drink
alcohol (various reasons) use broth and other liquids compatible to the
dish. A friend of mine does it with 'sparkling grape juice' to good
effect.

There may be a chemo action with wine but I am not prone to cooking
with other than a little mirin or sake very often. I don't deglaze with
wine because we don't have it available here at home often.

--

Thanks all. I guess i deglase whenever i add liquid to a superhot pot and keep going from there.
Does wine deglaze better than water making a gravy? Is it just a fancy to deglaze?

On 8/8/2017 7:03 PM, Thomas wrote:
> Thanks all. I guess i deglase whenever i add liquid to a superhot pot and keep going from there.
> Does wine deglaze better than water making a gravy? Is it just a fancy to deglaze?
>

Wine seems to react faster and adds some flavor. Most any liquid will
do but a little acid help, IMO. Lemon juice, a shot of vinegar.
Deglazing adds a lot of flavor

On 2017-08-08 5:32 PM, Thomas wrote:
> Any different from just scraping? Is wine the key? Does wine do a chemo action?
>

It does not have to be wine, You can use broth or water.

"Thomas" > wrote in message
...
> What is to deglaze a pan. I am doing a chuck stew now. I can scrape the
> shig off the bottom for a great gravy for the stew. Shig. My typo.. is a
> glaze something you see?

When you deglaze, you add a bit of liquid to the pan and scrape up the bits
that remain. Won't look like a glaze such as an icing glaze.

"Thomas" > wrote in message
...
> Any different from just scraping? Is wine the key? Does wine do a chemo
> action?

Can use any liquid.

On Tuesday, August 8, 2017 at 5:32:11 PM UTC-4, Thomas wrote:
> Any different from just scraping? Is wine the key? Does wine do a chemo action?

You probably can get more up with liquid and scraping than just by
scraping.

There are basically three kind of flavor chemicals: water-soluble,
oil-soluble, and alcohol-soluble. Using wine gets two of those dissolved
in the gravy where they're more available to your tongue. Plus, wine
itself has more flavor than water. Since you've browned the chuck,
the oil-soluble ones are already taken care of.

Cindy Hamilton

There is a name for those bits that you scrape up, but I can't think of it...anyone?

N.

Never mind...isn't it called "fond?" (The browned bits in the bottom of the pan.)

N.

On 8/9/2017 9:02 AM, Nancy2 wrote:
> Never mind...isn't it called "fond?" (The browned bits in the bottom of the pan.)
>
> N.
>
Uh, yeah. But it's the scraped bits deglazed with liquid.

Really, you should know how to quote using Google Groups by now.

Jill

In article >,
says...
>
> There is a name for those bits that you scrape up, but I can't think of it...anyone?
>

Fond

Janet UK

On 8/9/2017 9:02 AM, Nancy2 wrote:
> Never mind...isn't it called "fond?" (The browned bits in the bottom of the pan.)
>
> N.
>

Yes, and I'm very fond of it.

Ed Pawloskie wrote:
>Nancy2 wrote:
>> Never mind...isn't it called "fond?" (The browned bits in the bottom of the pan.)
>
>Yes, and I'm very fond of it.

For deglazing beef for braising nothing is better than dark beer/ale.
I detest wine with beef. Whine braised beef is definitely
faggot/queer/fruit. Lesbos are into white wine with veal. Most
people think of pedophiles as deranged males preying on young boys
when in fact the majority of pedophiles are lesbos preying on young
girls.

On Tuesday, August 8, 2017 at 4:32:11 PM UTC-5, Thomas wrote:
> Any different from just scraping? Is wine the key? Does wine do a chemo action?

Not much, yes, yes.

And wine tastes good! I keep a bottle of red on my refrigerator for seasoning! YUM!

John Kuthe...

On Wednesday, August 9, 2017 at 8:01:08 AM UTC-5, Nancy2 wrote:
> There is a name for those bits that you scrape up, but I can't think of it...anyone?
>
> N.

Yummy bits? ;-)

John Kuthe...

On Wed, 9 Aug 2017 20:15:53 -0700 (PDT), John Kuthe
> wrote:

>On Tuesday, August 8, 2017 at 4:32:11 PM UTC-5, Thomas wrote:
>> Any different from just scraping? Is wine the key? Does wine do a chemo action?
>
>Not much, yes, yes.
>
>And wine tastes good! I keep a bottle of red on my refrigerator for seasoning! YUM!

Barbarian!