"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 08-22-2016, 06:34 AM   #1
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,080
Deglazing a Pan Question

I was just watching one of those short instructional cooking videos that make their way on the internet and I have a question about it.

First they fried up a few chicken cutlets in a pan.
the chicken was then removed and in the same pan, they then dumped in heavy cream and then chicken stock and a bunch of herbs/ spices.

My question is ( and being a vegetarian, Ill never make this dish anyway), would the chicken stock be the better liquid to initially add after removing the chicken to deglaze the pan? or would he really not make much of a difference? My only thought is that the cream, being thicker and more 'burnable' may not be as affective ( effective (didn't do well enough in English to determine when to use which one)) in deglazing the pan, and may even stick or burn more easily.

Just curious,

larry

__________________

__________________
larry_stewart is offline   Reply With Quote
Old 08-22-2016, 06:55 AM   #2
Sous Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 805
I deglaze first with stock or wine, and then add cream. This allows the pan to cool a bit before adding the cream.
__________________

__________________
tenspeed is offline   Reply With Quote
Old 08-22-2016, 07:59 AM   #3
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,419
I agree with Tenspeed. I wouldn't use dairy to deglaze a pan. Wine, broth, or even water would be a better choice.
__________________
Steve Kroll is offline   Reply With Quote
Old 08-22-2016, 08:25 AM   #4
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,309
Affective vs. effective - Grammarist
__________________
PrincessFiona60 is offline   Reply With Quote
Old 08-22-2016, 08:53 AM   #5
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,080
Quote:
Originally Posted by tenspeed View Post
I deglaze first with stock or wine, and then add cream. This allows the pan to cool a bit before adding the cream.
Thats basically what I thought,and the way I would do it. Just wanted to make sure I wasn't missing something
__________________
larry_stewart is offline   Reply With Quote
Old 08-22-2016, 08:54 AM   #6
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,080
Quote:
Originally Posted by PrincessFiona60 View Post

Thanks for the English lesson.
Lets see if it will finally stick this time around.
__________________
larry_stewart is offline   Reply With Quote
Old 08-22-2016, 10:14 AM   #7
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,309
Quote:
Originally Posted by larry_stewart View Post
Thanks for the English lesson.
Lets see if it will finally stick this time around.
I never had a problem until I learned the word "affect" in psychology class, then I got them mixed up.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 08-22-2016, 11:10 AM   #8
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,054
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.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 08-22-2016, 11:20 AM   #9
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,117
I find the easiest way to remember affect/effect is:

Affect = Influence

Effect = Result

Then remember A before E, I before R. To know which is correct use, just substitute influence or result.
__________________
medtran49 is offline   Reply With Quote
Old 08-22-2016, 12:12 PM   #10
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,080
Where were you guys 30 years ago, when I nearly flunked English
__________________

__________________
larry_stewart is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.