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Things I had Not Realized - Qualified Perceptions
Things I had Not Realized
The difference between "deglaze" and "flambé" is a dex check.
9 comments or Leave a comment
treiza From: treiza Date: March 14th, 2006 02:41 am (UTC) (Link)
that sounds... exciting :)
chenoameg From: chenoameg Date: March 14th, 2006 03:47 am (UTC) (Link)
Is there a story?

I usually deglaze with water or stock, which avoids that problem. But sometimes it happens anyways.
(Deleted comment)
firstfrost From: firstfrost Date: March 14th, 2006 05:08 am (UTC) (Link)
Well, flammable liquid, clearly. :) I just hadn't ever set it on fire before.

I'm more curious how chenoameg manages to set her water on fire! :)
kelkyag From: kelkyag Date: March 14th, 2006 06:33 am (UTC) (Link)
I imagine that the pan is very hot and contains some fat, and when you add water, the water boils and the fat coats all the water droplets and suddenly has a lot of surface area and will burn given any provocation whatsoever. Certain pikans occasionally used to do crazy things showing off how this worked after cleaning out the grease trap.
chenoameg From: chenoameg Date: March 14th, 2006 03:07 pm (UTC) (Link)
I just meant that sometimes when I use flammable liquid it catches fire (i think this only happened once)
From: readsalot Date: March 14th, 2006 09:56 pm (UTC) (Link)
I guess you've never seen the cooking shows where the chef just pours a little brandy into a pan and tilts the pan slightly on the gas stove, and suddenly it's all on fire (which they had intended to have happen). I was very impressed the first time I tried that to find out that it really was just that easy.
ilhander From: ilhander Date: March 14th, 2006 02:49 pm (UTC) (Link)
So what exactly is deglazing?
chenoameg From: chenoameg Date: March 14th, 2006 03:12 pm (UTC) (Link)

Imagine what I'll know when I get my hands on a McGee...

Deglazing is: Using a solvent and high heat to get all of those yummy brown bits off the bottom of the pan after you've used it to sauté or brown something. It's a step in many pan sauces, for example. The Mailliard reaction (which I'm almost certainly misspelling) turns protein sweet and flavorful when you brown it.

The solvent is water-based, either water, or stock, or milk, or wine/spirits.

Additional trivia fact -- some flavor compounds are water-soluable. Some are fat-soluable. Some are alcohol-soluable. Using all three generates the most flavor. Tomato sauce is a particularly good example of this.
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