25 May 2010

Technique: Deglazing

This is what we came up with at Food Lab 2:

Whatever your meat is, scallopini it.

Heat about 1 Tbsp. of butter in a heavy skillet

Lots of recipes tell you to go half-and-half with olive oil, but don't.  All butter is better. Just keep an eye on it so it doesn't burn.

Sear your meat 1 min each side and remove to a hot plate

Too rare?  No way - and remember that it's going to keep cooking once you get it off the fire.

Toss in 1-2 Tbsp. finely minced allium

Which one?  As we discovered, whatever you have on hand (shallots, onions, leeks, scallions, garlic, whatever) - but the KEY is that it be finely minced.

Deglaze with cheap red wine or brandy 

How much?  Enough to get the fond up from the pan.  A few Tbsp. up to 1/2 c.

Add your stock

You do have good homemade stock handy, right?  How much?  Well, how many people are you feeding and how thick do you want the sauce?  The more you reduce, the thicker the sauce.

Strain the sauce through a chinois

You don't have to strain the sauce, but it's a nice touch.

Pour the sauce over the meat and enjoy!

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