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How to Deglaze
Deglazing is a technique that is routinely used when cooking meats. Is an important cooking technique in the Dominican Cuisine. It provides and creates a beautiful brown sauce and color to all meats, especially white meat.
1.
Do not use a nonstick pot or pan, as you want to encourage sticking
Do not use a nonstick pot or pan, as you want to encourage sticking2.As the liquid evaporates, it starts to create a brown film on the bottom of the
As the liquid evaporates, it starts to create a brown film on the bottom of the pan or pot.
3.As this film becomes more visible (don’t let it burn), DEGLAZE by adding a
As this film becomes more visible (don’t let it burn), DEGLAZE by adding a pinch of water (1/3 cup), wine or stock.
4.Stir every time you add liquid to blend the brown film with the meat
Stir every time you add liquid to blend the brown film with the meat5.Repeat step #2 until you have reached the brown color you desire
Repeat step #2 until you have reached the brown color you desire
