Save de-glazed pan drippings?
I just de-glazed my new All Clad pan after frying up some chicken breasts. I was not sure how to get the pan clean so I de-glazed it with water. Should I keep that for making broth or something or just throw it out?/
Best Answer
Yes, you can save it. I transfer it to a small container, label it (with the date), and stick it in the freezer. At some point in the future I'll rediscover it and add it to broth, soup, or a sauce. (Generally, the advice is 6 to 12 months, during which time it loses flavor rather than becoming a health risk. I've used it safely long after that.)
Most of the time, of course, you'll use it to make a sauce for the dish you're cooking. But if you don't use it now, it's a generic meaty-brown flavor that pairs well with a wide variety of things. You could throw it in a pan with sauteeing vegetables, or on top of sauteed scallops, or add it to beans.
You could also refrigerate it; use it within 5 days.
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What do you do with pan drippings?
Turn the drippings into a sauce to serve alongside the meat. While the chicken rests post-roast, get your pan of drippings onto the stovetop, add a bit of broth (or even water), and stir as it all simmers, scraping the bottom of the pan with a wooden spoon as it reduces in order to take advantage of the fond.How do you make gravy after deglazing?
Reduce the liquid: Let the liquid continue to simmer until it's reduced by half. Stir in butter or cream (optional): Turn the heat down to low and whisk in butter or cream. Thicken if needed: If your sauce isn't thick enough, whisk in flour or cornstarch slurry to thicken.Can you use burnt fond?
As long as it doesn't smell burnt it should still taste good. Some chefs like to brown or fully cook meat in one pan before using the fond to saut\xe9 vegetables in the same pan.What does deglazing with alcohol do?
You are now deglazing. All of those intensely flavored little bits will invitingly melt into the sauce, creating a complex web of flavor. Usually the alcohol is reduced to at least half and sometimes even further. Vaporizing it down to a syrupy glaze is a key flavor enhancing technique.How to Make Pan Sauce, And Fix a Broken One!
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