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Spent 5 years deglazing my pans with cold stock straight from the fridge
Had a line cook from this Italian place in Boston stage with us for a week. Watched me deglaze and just went 'uh chef you know the pan temp drops too fast right'. I always thought cold liquid hitting hot pan gave better flavor extraction. Nope. Just gave me uneven sauce and longer cook times. He showed me his trick of keeping a small pot of warm stock near the station. My veal demi has been way more consistent since. How do you guys keep your deglazing liquids at temp without tying up a burner?
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daniel_cooper344d ago
Buddy of mine kept a squeeze bottle of warm stock in his apron pocket, worked perfect.
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patricia323d ago
Wait, you're telling me he kept it in his apron pocket the whole shift? I used to think that'd be a health code nightmare or the stock would cool down way too fast to be useful. But honestly, that's kind of brilliant for speed and convenience. I always imagined you'd need to warm it up fresh each time, but having it right there on you must save so much back and forth. Your mileage may vary on how warm it stays, but if it's hot enough to emulsify butter or deglaze a pan quickly, that's a game changer. I guess it depends on how thick the bottle is and what kind of stock you use, but I can see it working like a charm for certain dishes.
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harpercampbell2d ago
Oh yeah that's smart because it's always hot enough right when you need it. I'd imagine you'd have to refill it every hour or so depending on how busy you are but that's not a big deal if you keep a pot of stock simmering nearby. Specifically for deglazing a pan after searing scallops or something, having that stock ready to splash in without going to the stove is huge. My buddy who does brunch says he keeps a squeeze bottle of hollandaise in his apron too for eggs benedict, it doesn't stay warm as long but the acidity keeps it safe for a while. Your friend's setup sounds like a real time saver, especially if he's working a hot line where every second counts.
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