Deglazing (cooking) Puns

How do you guys salvage those nice browned bits of pepper sugar and seasoning after you're done seasoning? Butter with garlic scoops don't really get em loose and beer or wine is acidic. Poking around for your experiences.

Correct me if I'm wrong, but many people said that I will damage my skillet when washing it under cold water right after cooking or pouring cold water to soak. However I saw many chefs deglazing pans with stock/wine or other alcohol after frying meat for example. Aren't they afraid of damaging their things or they simply don't care?

Making a sauce and had turned my burner off, relit a little early and was surprised by a tower of Wild Turkey infused flame.

My eye brows are still intact thanks for asking.

I’ve noticed that when the prospect of cooking with wine is mentioned, two things stand out: first, a dry wine is often recommended; second, the rule appears to be “only cook with wine you’d be willing to drink”. Problem is, I’m not a huge fan of dry wine.

What am I supposed to do? Do I just wing it? Ask the dry lovers in my life what label they recommend? Forgo wine entirely? Any guidance is appreciated.

I'm a beginner with carbon steel and trying to learn all of the dos and don'ts so any information on my issue would be greatly appreciated.

Today I was adding worcestershire sauce as an ingredient to fried rice and it essentially immediately stripped the seasoning in the area I poured it in. While I know you shouldn't simmer anything acidic in the pan, should it take off the seasoning right away? (shown in the attached picture)

I then decided to cook steak in the pan, and deglazed with red wine and once again the seasoning just dissolved away within seconds down to bare metal. It seems like the seasoning just comes off the moment the hot pan contacts any liquids. In this case I was able to continue scrape off the seasoning with a wooden spoon.

Other than that, it seems to be performing with other foods such as eggs perfectly well (when it was still seasoned)

I am currently using a Matfer and I have reason to believe that I didn't fully remove the coating correctly therefore causing my season to just dissolve. Would this be the culprit?

(To remove the coating I soaked the pan in 91% alcohol, scrubbed it, then unintentionally blued my pan on high heat on the stove to burn remaining seasoning off)

Thanks for the replies.

I'm fairly new to cooking so apologies if this is a dumb question. I've made a couple delicious mushroom soups and I'm getting ready to make a Ragu Bolognese next week, and the videos for both of these have a deglazing step. This seems to have two possible purposes: 1) scrape off the accumulated fond and incorporate those flavors back into the dish and 2) incorporate an acid into the dish (since I'm using a white wine). Number one is obvious and stated in each video, while number two is my guess. However right now I don't have the money for anything more advanced than a non stick pot, and when I cook no fond actually builds up. So my question is:

If I use a non stick pot to make my Ragu Bolognese and no fond builds up, is the deglazing step still necessary? Is there an actual advantage to deglazing vs non deglazing if it isn't needed?

Thanks for your time and help :)

I know it involves pouring a bit of liquid (usually wine?) into the still-hot pan right as you finish cooking something. But I don't really understand why you do it. Can anyone clarify?

EDIT: I got several great explanations! Thanks, everyone! I actually had most of the puzzle pieces, so to speak; I just never really put them all together.

I have a gas stove. What’s a safe way to deglaze?

I feel like typical deglazers are wine, water, stock, or even vermouth- at least from what I've seen. I haven't seen a lot of recipes or ideas using beer as a deglazer, apart from boiling sausage in it or something. How often do you cook or deglaze with beer, and what do you use it for?

Side note: I'm equally curious about using vinegar as a deglazer too.

Is a quick deglaze with red wine on a skillet terribly hard on the seasoning? The wine and deglazed bits will be quickly transferred to an enameled dutch oven.

My husband and I have known Jessica since college (about 10 years), and her husband Tim since they met (about 5 years), so we're really good friends. When they started dating, Tim was still drinking alcohol. He didn't drink it to the point of fucking up his life, but he would drink almost every day, and it started to affect his health, so 3 years ago he stopped drinking all together.

Anyway, we all had dinner at our place, and while my husband and I were in the kitchen, putting dishes away and taking out dessert, Jessica came to help us. On the counter, she saw a bottle of white wine, looked a bit confused and asked "didn't you have red wine at dinner?" (Tim told us ages ago that he doesn't mind if we have alcoholic drinks in his company). I said that we did, I just used a bit of white wine to deglaze my skillet while cooking. She immediately started shouting stuff like what the fuck is the matter with me, putting wine in an alcoholic's dinner.

I said I used the tiniest amount and the heat was so high that the alcohol evaporated. She wouldn't stop shouting, so her husband came to the kitchen as well, and she told him what happened. He seemed confused so I asked him if he'd tasted any alcohol in the dinner, and he said no. Jessica said it doesn't matter that he didn't taste it, it was still there. In the end, they left.

I texted her the next day to say I was sorry, and that I didn't realize it would be such a problem since you can't actually taste it, but that in the future, I won't use wine when cooking. She texted me that her husband felt sick after dinner and she doubts they will be coming over to our place again. That was the last thing she told me. My husband thinks she might be lying about Tim being sick because he thinks we'd already had the same dinner once before, but neither one of us can remember. Regardless of that, we're not sure if it was an asshole thing to use wine when cooking for someone who is sober.

Referring to this youtube video: https://youtu.be/uGpLRJswK5U?t=390

"We're going to cook it to _____" (after adding white wine)

What is that word? The captions didn't pick it up.

As a recovering addict, I'd rather not buy alcohol for cooking. Not that I can't eat anything deglazed with it, as it cooks down. It's just the fact of buying it and having it in my house that I don't like.

Right now, I use water, but I feel that doesn't do the same as it doesn't really add flavors.

What are good alternatives?

Hello!

I watched a lot of videos for food recipes and it seems that deglazing the pan at some point in time is almost always important and it seems that wine is the best for this job.

Now here's the thing, as a Muslim I cannot "consume" wine in any shape or form even though a good portion of it evaporates when using it for deglazing.

So what can I use instead of wine?

Thank you :D

If i'm right, to create a nice sauce to go with the steak or chicken breast I just baked, I should let that piece of meat rest and deglaze the pan.

What I understand is to add fine diced onions or shallots to the pan, let them loosen up the sticky stuff, add stock, herbs, then some butter. maybe with wine and so one..

Can someone please explain me the steps in combination with how i should handle my heat in each situation + we have bouillon blocks, is this a good stock replacement?

thank you!

Hey everyone. I cook with a cast iron every day, but I've started using my stainless steel pan more and more when cooking meat. This is because lots of residue collects at the bottom, and I can then pour in a bit of water from the pasta/potatoes or some other starchy liquid, loosening the residue, and make a delicious sauce.

I was wondering if this is just a visual effect tho. The colour of the steel makes it easy to see the residue collecting in the pan while cooking. And when I pour in the liquid I can visually see the residue loosen from the pan and combine with the liquid.

I've heard of this referred to as deglazing, although this seems to mean you must use alcohol, which is then advised not to do in cast iron. But if I don't use alcohol, can I 'deglaze' in my cast iron? Or is there something special about the stainless steel that makes it good at collecting the residue (fond?)

My neighbor gave me a partial bottle of vermouth and when I was trying to figure out what to do with it, I read that if it's old (which I imagine it was), the best use is deglazing. Everything I made by deglazing with that vermouth was amazing! Sadly, I've run out of vermouth, but I read that I could deglaze with vinegar, so I tried it with malt vinegar and the smell was so awful I poured it out.

I barely know what I'm doing. Is malt vinegar just a bad choice? I'm tempted to just go buy another bottle of vermouth, but what other liquids are reliable and versatile for deglazing?

Everywhere I read says you shouldn’t take a hot frypan off the stove and wash it in water straight away because it’s bad for the pans. But how is this any different from deglazing with liquid?

I'm not a good cook, but last night I tried my hand at Vietnamese Shrimp Summer Rolls. I had frozen shrimp on hand and improvised a bit by marinating the shrimp with soy sauce for 15 minutes and then used bacon fat to cook it up in the pan.

The shrimp came out fine, but I snuck a taste of the fond and I regret washing it away! What are some things I can do in the future?

I was making French onion soup earlier, so obviously everything smelled amazing to begin with. I got to the point of deglazing the pan with some sherry... and *oh my goodness* the smell right after pouring it in - the sherry simmering off with the caramelized onions was just incredible. It got me thinking about other moments like that during cooking, that are so satisfying even before you get to the tasting part... like sautéing mirepoix, or the smell of pot roast. The soup turned out fantastic, but that smell was something else. I'm curious if anyone else has those, and what they are!

I plan on adding 2 tbsp of peanut oil once the pan is nice and hot. I want to cook the steak on medium-high heat for about 2 minutes on each side to get a nice sear. After that on medium-low for about 3 minutes on each side adding some butter, fresh rosemary, and crushed garlic, making sure I'm basting regularly.

I plan on throwing in some mushrooms, Brussel sprouts, and potato wedges when the pan is on medium-low. Does this sound like a good plan? I was also thinking of deglazing the pan with a splash of red wine before taking the steak off.

Sorry if this doesn't make sense, I might be a bit inebriated.

If I wanted to make a sauce that needed the thickness that starting off with a roux would lend, but also needed the flavor of deglazing with a wine, would that ever work? For instance, would something like this work:

1. Brown meat

2. remove meat, add butter, onion, and flour and sautee (not a real roux)

3. Add alcohol to deglaze?

Or should I skip the flour and just use cornstarch later in the sauce? Or maybe brown the meat, sautee the onion, deglaze, and THEN add flour? Some recipes were suggesting adding the flour to some beef stock, and then adding all that to the sauce together, but I really don't like the idea of flour that hasn't been browned with butter. Maybe it's not as big a deal as I think it is?

I wanted to make some curry, but as usual I have some theoretical cooking questions to improve on it. Is there a significant difference between a) browning the onions and deglazing them or b) using a non-stick pan to cook the onions translucent and not bother with deglazing at all? Or rather: what actually happens when you deglaze? I know that food bits get stuck to the bottom and caramellize, but is that all and does that actually add that much more complexity and aroma to the dish?

I have been deglazing after cooking chicken with onions or sometimes shallots, garlic, and either lemon,vinegar, or wine. My question is once I have made my sauce do I strain it? Or leave the chunks in?

Hello all, I made lasagna today according this video by alex french guy. According to him he adds the vegetables, lets them sweat for a while and then adds white wine for deglazing. However I made the experience that after adding the vegetables they already release quite a bit of water with which I can do the deglazing and get the sticky bits out of the bottom of then pan. After that I added the wine, but it didnt really do the deglazing job since that was done by the vegetable water... does that mean that I should keep the time between adding vegetables and wine shorter? Does this somehow affect the deglazing process/effect?