Discovered a game changer for deglazing pans on the fly

I was stuck with a pan full of burnt bits after searing duck breasts last service, and my stock was already prepped for something else. Someone told me to try adding a splash of pickle juice instead of wine, and it worked BETTER for pulling up those browned bits without overpowering the sauce. Has anyone else used unconventional liquids like this for deglazing?

2 comments

2 Comments

nora_wells5817d ago

...and honestly, I've been that desperate line cook who grabbed coffee once because we ran out of wine mid-service. Ngl, it actually worked for deglazing a pan after searing pork chops, though my sauce ended up tasting a little like breakfast. Tbh, pickle juice sounds brilliant compared to my other "backup," which was literally just scraping the pan with a spoon and hoping for the best. I bet you smelled like a deli for a bit though, which is either a win or a total disaster depending on the dish.

nathan_thompson6217d ago

Wait, @nora_wells58, was the coffee deglaze actually any good or just a funny story?