What is Meant by Deglaze Meat/Deglazing the Pan?
When you cook things, especially meat, in a fat over fairly high heat, some of the sugars and juices form a caramel (called the fond in the trade) or glaze on the bottom of the pan. Deglazing is the process of adding liquid to the pan to dissolve the fond, which is helped by scraping with a spatula or other utensil. Pans are often deglazed with some kind of alcohol (wine or Cognac, for example) or some kind of stock. Even plain water will do. The goal of deglazing is to get all the yummy goodness from the bottom of the pan into the sauce for the dish. This is why you won’t see too many professionals using non-stick pans. We want things to stick. Decanting Clarified Butter. There are many ways to separate the clarified butter from the milk solids and whey. Once we melt the butter, we pour it into a tall narrow container and leave a large spoon in it. Then we refrigerate it until the clarified butter is solid. Using the spoon as a handle, we pull the solid clarified butter off the top of
