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Old 08-22-2016, 02:06 PM   #11
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Where were you guys 30 years ago, when I nearly flunked English
All the little tips I've learned have been since school. English sentence structure and diagramming made me cringe.... As far as spelling, I've decided you are either a good speller from the get go or you're not. I know too many smart, intelligent people who can't spell worth a *#%@. but speak and/or write well otherwise (either that or they've just gotten lazy with spell check).
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Old 08-22-2016, 03:45 PM   #12
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Where were you guys 30 years ago, when I nearly flunked English
I was 25 and working in a record/video store...
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Old 08-22-2016, 08:45 PM   #13
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Agree with the consensus that wine, stock, or even plain water is a better deglazing liquid than cream or milk. I will often deglaze a stainless pan with water even if I'm not making a sauce, just so it's easier to clean.
+1 Rick!
I don't like to fight with stuck on bits; it's so much easier to pour some water in the pan, leave it on the stove, off heat and then wash it out after dinner.
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Old 08-22-2016, 09:52 PM   #14
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Like many things on the internet - the posters are probably not professionals. Maybe experienced but not really trained in the basics. I'm not saying you can't "deglaze" with cream... but ... I believe your first thoughts were correct.
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Old 08-22-2016, 10:47 PM   #15
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... just thinking out-loud, but if you were to deglaze with cream or milk,
wouldn't it break and curdle in that hot pan?
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Old 08-23-2016, 05:55 AM   #16
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... just thinking out-loud, but if you were to deglaze with cream or milk,
wouldn't it break and curdle in that hot pan?
Cream has so much fat it's nearly impossible for it to curdle. You can actually boil cream by itself, at least for a short while (have never let it go for more than a few minutes), and it will not curdle. Other milk products, not so much.

As a deglazing liquid, not so sure about it. I don't know if it is liquidy enough to dissolve the fond as part of deglazing is "steaming" the particles off the bottom of the pan.
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Old 08-24-2016, 06:23 AM   #17
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As it so happens, I ended up last night using about a half-n-half mixture of heavy cream and chicken broth last night to deglaze a pan and make a pan sauce. Worked like a charm and I even boiled the liquid down to make a pan sauce. No curdling.
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