Deglazing is the term attached to the technique of removing the caramelization of foods that are cooked in a skillet, pot or pan in the oven via a liquid. A liquid is added to the hot pan of a caramelized product in order to loosen and dissolve the brown bits and drippings that form during the cooking or roasting process. Subsequently, essential flavor is drawn from the bits or ‘fond’ which is the foundation of many stocks and sauces. Deglazing liquid is usually a broth, marinade, or wine.
This is a technique that I have used thousands of times over the years, however, my fondest memory and best explaination came from Chef Joe in Food Demonstration Class during my tenure at The California Culinary Academy (go here for Cooking School Part #1).
The classroom was a dramatic glassed-in demonstration kitchen with elevated stadium seating so students could peer down and observe a chef cooking. The main objective of the class was to prepare a different classical dish each day. Within each dish he would point out imperative cooking techniques and procedures such as blanching, braising, searing, and deglazing.
Chef Joe, was a flamboyant man with a high toque, a tight multi-colored neckerchief, and a moustache. He brought new meaning to excitement with his overall passion for even something as simple as a radish. He would launch into a personal story recounting the first Easter egg radish he tasted at a Farmer’s Market years ago. Such exuberance was inspiring and a bit alarming at the same time. His excitement became over bearing at times which resulted in a few inappropriate behaviors from my homophobic classmates. Chef Joe became extremely angry chastising them for such rudeness then became emotional describing how hard it was to bring such passion and intensity on a daily basis only to be made fun of.
Occasionally, he would ask a member of the class to be his ‘little sous chef’ which brought out homophobic humor and insecurities amongst the class. A perennial crowd-pleaser was when he demonstrated how to deglaze a pan of seared meat. After browning a number of seasoned beef chunks he stated.
“Okaaay..peeeople…, cccceee this gooorgeous fond on the bottom of the pan!?! I like to call these “YUMMY SCRUMMIES!!” He exuded in an effeminate tone. “What I mean.” he went on “is the beef I seared left meat criminalization or what we call fond on the bottom of the pan. Once I pour this red wine into the hot pan the liquid will release or DEEEGLAZZZE the bottom of the pan. That fond then gets incorporated into the wine which is the basis for your sauce and adds flavor and depth. However, this is very dannnnggggerous so make sure your head is not directly over the pan. Here we GO!!!
In an instance he dumped the wine into the pan and a huge waft of wine steam came pouring out of the pan filling the room with a humid wine scent. Chef Joe began hopping up and down with the pan in one hand squealing,
“YUMMY SCRUMMIES, YUMMMY SCRUMMIES, YUMMY SCRUMMIES!”
My first thought was what happens when his boyfriend ejaculates. Upon further thought, I wondered if Chef Joe had actually worked in a kitchen because if the next fifteen months of were going to entail similar charades I may have to rethink my decision about attending cooking school.
Notes From The Culinary Addict:
Yogism From Nina (my teacher): “The transition is as important as the depth of the posture.”
Recent 12-step meeting quote: “My marriage isn’t circling the bowl but it is still in the toilet.”
- Chris, “Chef the last day I woke up happy and stress free was when I was 7. The day before my dad remarried. I have no one. I am groundhog day.”
“Chris, “I need a Mexican muzzle for Julian.”
-Julian from Mexico has lived here for 25 years somehow missed an important piece of paperwork to renew his green card for another 10 years. Since he missed the deadline he has to pay $1500 in fees, hire a lawyer, and have an American sponsor him to be reinstated.
-Having moved to New Orleans in 7thgrade I quickly became a fan of the Saints and sat through many arduous seasons. The recent success has me baffled. Having only tasted 2 playoff victories in the last 20 years I came accustom to dealing with mediocrity. An old friend sent me this photo from their first playoff game that I attended with 3 cronies. The Saints jumped out to a quick 3-0 lead then lost 48-10. The best comment I received about this was: “Is that the Flock of Seagulls”. Thats me on the crutches. I have spent approximately 8% of my life on crutches.
Band Name of Week:The Deglazed
Present Pandora Kitchen Selection: Ambulance LTD
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Tags: CCA, deglaze the pan, Fond