Why would i deglaze with a red or white wine vinegar, as opposed to delazing with stock or wine? (2 replies, last updated by mark August 3, 2005)

I’ve been trying pan sauces that include deglazing the pan with some alcohol. This is kind of new for me. Recently I made a pasta sauce with pancetta that included deglazing with white wine, and for Valentine’s Day I... (5 replies, last updated by Carb Lover February 22, 2005)

I made a chicken recipe and ended up throwing what was left over back in the pan to deglaze (basically chicken, onions, garlic, white wine). However, I didn’t really have anything in mind for the sauce – any ideas?... (1 reply, last updated by blue bike December 25, 2007)

a simple sauce, not gravy, by deglazing the pan. So... What should I deglaze the pan with? Dry white wine? Chicken stock? Beer? And then what do I add to make a lovely, viscous sauce? Butter? Anyone have any great ideas? Thanks! m_b (7 replies, last updated by fmed April 30, 2008)

A lot of people seem to use SS pans to deglaze. Will pouring room-temp wine into a hot pan cause undue stress? I have Hard anodised Aluminium and enamelled Cast iron. (32 replies, last updated by Fritter September 29, 2009)

When I was young and using recently rescued cast-iron, I found that adding any water to the pan led to that unpleasant rusty smell that says: “time to reseason”. Now that my pans have gone years without soap, I can... (3 replies, last updated by Funwithfood April 15, 2005)

Greetings. I have a new Calphalon One Infused Anodized 14 " pan which I’m learning to use. I love it so far. It sears great, deglazes great, cleans up great. The problem is that my deglazings are so boring. I’m afraid... (8 replies, last updated by Sam Fujisaka July 15, 2009)

A recent recipe used white wine to de-glaze a pan after cooking in it. I only have red. (5 replies, last updated by geekgirl November 15, 2006)

Going to make Valentine’s dinner for the Mrs and one of the recipes calls for deglazing the shallots with white wine. Going to Trader Joe’s to pick up the wine for this, but was wondering if there’s a better... (7 replies, last updated by Candy February 14, 2006)

This question occurred to me last night as I was cooking some onions. I was wondering if I could use some white wine and deglaze the bottom as I normally would when carmelizing onions, or...would I get more than I bargained for?... (3 replies, last updated by Robert December 22, 2005)

1) Don’t deglaze a hot pyrex dish just out of the oven with room teperature wine. 2) Don’t reach down and try and pick up the shards of glass immediately thereafter – they are still pretty friggin hot. (19 replies, last updated by sudiepav March 16, 2005)

into a sink full of cold dishwater is definitely a no-no. Yet, de-glazing a pan with a splash of something is essential after browning stuff. Is there risk of cracking the enamel? (15 replies, last updated by redhat207 March 30, 2005)

Outstanding. One of the better surprise soups of the year. Anyone else remember starting with this? (0 replies, last updated by Deglazer November 19, 2002)

In a vinaigrette, especially recommended with nut oils such as walnut or hazelnut; to deglaze pans after sauteing meats and poultry; and for a marinade for fish and poultry. (1 reply, last updated by JMF October 3, 2005)

Pounded some really skinny pork chops, was going to do a fake piccatta. Dropped the bottle of capers and glass went everywhere. Plan B—- dredged the flattened chops and sauteed them, removed form pan and into the oven to... (0 replies, last updated by nosey January 16, 2009)