Deglaze with wine, water or stock for more taste
Deglazing a pan after roasting vegetables or meat incorporates the delicious drippings or roasting juices into a very tasty sauce.
Deglazing is a cooking technique which describes the moment at which the roasting process is interrupted by adding liquid into a hot pan after cooking meat or vegetables. The liquid quickly heats up and absorbs all the remaining juices and flavours. It is also common to add the liquid while the meat or vegetables are still in the pan and to then cook the food further in this liquid.
Deglazing is not to be confused with infusing, which usually involves adding a certain amount of boiling water in order to steep flavours. The choice of liquid depends on which food you are roasting and, of course, your taste. It should always be fat-free or low in fat. As a general rule of thumb, wine is well suited to meat, and stock to vegetables.
When roasting vegetables or meat, tasty brown drippings remain at the bottom of the pan. These are then dissolved by adding some liquid to help create a rich and tasty gravy, which works extremely well with meat dishes. In addition to this, if the meat already has a tasty crust but is not yet fully cooked, adding the liquid into the pan and cooking it further can prevent the crust from becoming too burnt.
When deglazing after a roast dinner for example, the roasting tin should be very hot so that the liquid cooks immediately when added and even spits ever so slightly – be careful of the extremely hot spitting liquid. Whether with wine, water or stock, you can either leave the item of food in the tin and cook it further, or remove it, finish off the gravy and refine it with cream. Very little liquid is required for deglazing but it should be enough to cause the liquid to simmer rather than boil.
The addition of flour or cornstarch after the deglazing process is a common procedure to thicken up your gravy. Simply mix some flour with some water and constantly stir the gravy as you slowly add in the flour mix – this prevents lumps from forming. After deglazing, reducing, and refining the gravy, it may be a good idea to strain the gravy through a sieve to remove any larger pieces.
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