Mastering the Art of Southern Cooking by Nathalie Dupree

Author:Nathalie Dupree
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2012-11-13T05:00:00+00:00

Deglazing

“Deglazing” a pan after cooking meat of any kind creates a tasty sauce of cooking juices that can be served with the meat as is, or can be boiled down with a little cream, vinegar, dry wine or citrus juice, and spices to make a sauce. This type of sauce may be poured over side dishes of rice or potatoes as well.

To deglaze the pan, add about 1/2 cup of liquid, preferably stock or wine, to a pan in which the meat has been browned. Heat the pan of liquid over a burner and scrape a wooden spoon around the pan to loosen the fat and juices that have dried along the sides. To intensify the sauce, boil the original liquid down and add another cup or so of extra liquid, bring back to the boil, and reduce again. All of the goodness from the pan will come together and thicken up as the liquid evaporates.

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