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08-22-2016, 06:34 AM
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#1
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,849
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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
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08-22-2016, 06:55 AM
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#2
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Head Chef
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,196
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I deglaze first with stock or wine, and then add cream. This allows the pan to cool a bit before adding the cream.
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08-22-2016, 07:59 AM
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#3
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Wine Guy
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,348
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I agree with Tenspeed. I wouldn't use dairy to deglaze a pan. Wine, broth, or even water would be a better choice.
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08-22-2016, 08:25 AM
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#4
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,743
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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08-22-2016, 08:53 AM
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#5
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,849
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Quote:
Originally Posted by tenspeed
I deglaze first with stock or wine, and then add cream. This allows the pan to cool a bit before adding the cream.
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Thats basically what I thought,and the way I would do it. Just wanted to make sure I wasn't missing something
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08-22-2016, 08:54 AM
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#6
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,849
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Quote:
Originally Posted by PrincessFiona60
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Thanks for the English lesson.
Lets see if it will finally stick this time around.
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08-22-2016, 10:14 AM
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#7
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,743
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Quote:
Originally Posted by larry_stewart
Thanks for the English lesson.
Lets see if it will finally stick this time around. 
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I never had a problem until I learned the word "affect" in psychology class, then I got them mixed up.
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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08-22-2016, 11:10 AM
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#8
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Executive Chef
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,792
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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.
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Rick
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08-22-2016, 11:20 AM
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#9
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Executive Chef
Join Date: Feb 2011
Location: Florida
Posts: 3,843
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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.
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08-22-2016, 12:12 PM
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#10
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,849
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Where were you guys 30 years ago, when I nearly flunked English
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