De-glazing a pan after use is an importance step that will benefit the flavour of your future dishes. On this episode of The Marc and Mandy Show: Ask An Expert, Chef and Restaurateur Mark McEwan of The McEwan Group talks about the process of de-glazing a pan and the importance of doing so.
Q: What does de-glazing a pan mean and why is it important?
Mark McEwan: De-glazing your pan is probably the most important process when you’re sautéing and wanting to create a sauce. So what you’ve done is you’re using the protein and the blood and the fat of the animal (the crust on the bottom of the pan) and that is all the earthy, beautiful goodness of that animal that you’re cooking. If you want to make a beautiful sauce, you take your wine and you de-glaze it at that point in time, you reduce it down, allow the alcohol to dissipate, add your stalk, and then you have the beginnings of a sauce. All you have to do is thicken. You can thicken it with butter or vegetable matter.
About The MacEwan Group:
The McEwan Group is a chef-led full-service restaurant, catering, gourmet grocery, and events company serving the finest-quality ingredients coupled with commitment to service excellence. To learn more, visit The MacEwan Group website.