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Old 08-05-2008, 12:42 PM   #51
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Quote:
Originally Posted by waaza View Post
flambe produces flavour by burning the spirit

deglazing dissolves (and suspends) the flavour which has 'stuck' to the bottom of the pan used to fry/saute/roast meat/vegetables.

How many ways does this need to be said?
I'm pretty sure, waaza, we know the definition of these two things.

But you CAN get a flambe while deglazing. That is what's in question here, IMHO. Actually both things are happening, at the same, time in ONE pan, the way I see it.
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Old 08-05-2008, 12:51 PM   #52
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I believe you are partially correct. It is true that when you add the liquid to the pan, it begins to desolve the salts and any other water and alcohol soluble compounds. But some of the particulates are partially fused to the cooking surface and require scraping to disslodge them. And I don't know 'bout you, but I'm going to wait until the flames are gone before I start scraping.

In summary, flambe is to ignite the alcohol. But the act of adding the liquid to the pan begins the deglazing process.

And yep, I'm splitting hairs here in the interest of accuracy. It's not really that important except when teaching someone teaching techniques.

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Old 08-05-2008, 12:58 PM   #53
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I think Goodweed is onto something here.

Part of deglazing is scraping the bottom of the pan. IMO, if you are not scraping then you are not deglazing.
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Old 08-05-2008, 04:11 PM   #54
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Even if you don't scrape just the stirring process at some point in the recipe will more than like loosen these bits. Lots are removed without ever scraping at all.

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Old 08-05-2008, 04:46 PM   #55
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I just wish y'all would stop talking about burning up all that wonderful alcohol.....

Just drink the stuff....you'll be happier!!!

Cheers!!!.... and bon appetit !!!

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Old 08-09-2008, 11:00 PM   #56
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but when i do it it does all three things, the point is that when this started all i wanted 2 know is if it was a different word for it. obviously their isn't, bc when i add the alcohol, it deglazes, it flambe's, and it reduces to a sauce that cotes the onions and mushrooms, or w/e im making with w/e type of alcohol.
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Old 08-11-2008, 08:38 PM   #57
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I did this tonight. I made Bananas Foster. I think the term is Flambe only when you add the alcohol to the point of flaming up. Obviously cooking with wine is not a flambe.
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Old 08-11-2008, 09:49 PM   #58
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I still say deglaze is deglaze even if it flames - flambe is a finishing technique (spirit of some kind poured on top, not mixed in, and not for deglazing purposes, and set on fire) more or less for the diner/guest and presentation, while still offering a bit of flavor in the end.

That's my story and I'm sticking to it
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Old 08-11-2008, 10:03 PM   #59
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Quote:
Originally Posted by kitchenelf View Post
I still say deglaze is deglaze even if it flames - flambe is a finishing technique (spirit of some kind poured on top, not mixed in, and not for deglazing purposes, and set on fire) more or less for the diner/guest and presentation, while still offering a bit of flavor in the end.

That's my story and I'm sticking to it

but y not reducing? the main reason for me doing this is to get the taste of the rum on the mushrooms and onions. then mix it with some good old fashion BBQ sauce. and server it with some chicken or a steak, or just do w/e u want
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Old 08-12-2008, 12:01 AM   #60
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It evaporates more than reduces, IMHO. [/How much rum are you putting in this dish at the time of....well, deglazing? If a recipe calls for reducing something it will say that. When you make a beurre blanc you reduce the vinegar and lemon from say 1/2 cup to a couple tablespoons. I would imagine what you are doing in your mushrooms is adding the rum (I assume tablespoons of rum versus 1/2 cup), it may or not blaze up but, it does evaporate quickly leaving some flavor behind.

You very well may be reducing a larger amount than I am picturing. When you initially pour it in it probably deglazes the pan a bit, it may even blaze, then you go for the stovetop cooking to reduce it. There's no all-in-one term. You are utilizing different terms. There's not a term that lumps all of that together. GEEZ, why didn't I say that on Page 1? A recipe would help with the method.
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