Changed my view on deglazing pans after a chef in Chicago showed me the difference with a proper fond

I always rushed it with a splash of wine, but seeing him patiently scrape and reduce those browned bits for a full minute in a hot pan at The Gage last week completely transformed the depth of my pan sauces.

3 comments

3 Comments

charlesn4218d ago

You really got time for that? Most home cooks just need dinner on the table. That extra minute of scraping and reducing is a waste when you're hungry. A quick splash of wine or broth gets the job done fine. The difference in taste isn't worth the extra fuss after a long day.

blairc9018d ago

That minute charlesn42 calls a waste is where the real flavor gets made. It's not about being fancy, it's about not leaving the best part of the meat stuck to the pan. A quick splash just makes weak, watery gravy. Letting it properly reduce for that full minute concentrates everything into a sauce that actually tastes like something. Skipping that step is why so many home cooks wonder why their food tastes bland. You already did the hard work cooking the protein, so don't rush the last and most important part.

max22318d ago

Nah, I'm with charlesn42 on this one. After cooking all that time, I just want to eat. That extra minute feels like forever when you're starving.