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Deglaze
Deglaze
- Deglazing involves adding liquid (wine, stock, or vinegar) to a hot pan after searing or sautéing to dissolve browned bits (fond), creating a flavorful base for pan sauces. The process lifts concentrated flavor compounds and incorporates them into the cooking liquid.
Pour hot liquid into pan immediately after removing protein to maximize fond dissolution.
Scrape pan bottom with a wooden spoon or spatula to release all brown bits.
Use flavorful liquids - wine for acidity, stock for depth - for desired sauce profiles.
Simmer briefly after deglazing to reduce and concentrate flavors.
Strain the resulting sauce for a silky finish if texture is critical.
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Quick Chili (but full of flavor!)
Craving chili? Forget the premade version and make your own. With a "can-do" attitude, this recipe takes only slightly longer than opening and heating canned chili. Although this recipe takes less than 30 minutes, it tastes like it has been simmering for hours by blooming spices and using aromatics as a base. This is a perfect weeknight meal – filling, quick, healthy, and delicious.