How do you reduce wine when deglazing without burning the fond?

I have found that by the time all the alcohol has evaporated, my fond turns from beautiful brown to charcoal black.

Why does it happen?

Best Answer

Prior to adding wine (or any liquid), you have browned meat and/or vegetables. Ideally, you are looking for a dark browning. Once you've removed those items from the pan, you add wine or other liquid. It should begin to boil. Immediately begin scraping up the fond (the brown bits that have stuck to the bottom of the pan). They should scrape up with a little force. It is best to use a straight edged wooden spoon. Once the fond is scraped up and incorporated into the liquid, there should be little chance of burning, unless you evaporate all of the liquid. You can also turn the heat down a bit for more control. Why does it happen? Maybe your heat is too high. Maybe you are not scraping all of the fond off the pan. Maybe you are not using enough liquid. I would bet there is some fond left on the pan, which has not been fully incorporated.

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Quick Answer about "How do you reduce wine when deglazing without burning the fond?"

They should scrape up with a little force. It is best to use a straight edged wooden spoon. Once the fond is scraped up and incorporated into the liquid, there should be little chance of burning, unless you evaporate all of the liquid.

How do you deglaze and reduce?

Here's how:

Remove any burnt, blackened bits from the bottom of the pan prior to deglazing, and pour out most of the fat left in the pan.

Pour about a cup of cold liquid into the hot pan. ...

Bring the liquid to a boil, then reduce heat and simmer until it's reduced by about half.

How do you reduce cooking wine?

Fond or Burnt? One of the key things to remember about good fond is that it should be brown, not black. A nice brown color is a sign of a good roasted flavor. However, if the particles in your pan are black, they're probably burnt.

Can fond be too burnt?

As a reference, here's a helpful rule of thumb: After 30 minutes of cooking, alcohol content decreases by 10 percent with each successive half-hour of cooking, up to 2 hours. That means it takes 30 minutes to boil alcohol down to 35 percent and you can lower that to 25 percent with an hour of cooking.

How to Deglaze a Pan, How to Make a Pan Sauce, Deglazing a Pan, Deglaze a Pan

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Andrea Piacquadio, Katerina Holmes, Katerina Holmes, Katerina Holmes