Just saw another cook burn the fond in a stainless pan for a pan sauce

I was working the line at a pop-up in Portland last week and the guy next to me went to make a red wine reduction. He seared the chicken, pulled it, and then cranked the heat way up before adding his aromatics. The fond went from golden to black in about 30 seconds. He tried to push through, but the whole sauce tasted bitter and acrid. I've seen this exact mistake for years. That fond is flavor gold, but it's delicate. You need to let the pan cool a bit, then use your liquid to gently scrape it up. If the pan is screaming hot, you're just incinerating it. Does anyone have a good trick for judging that perfect moment to deglaze?

3 comments

3 Comments

the_miles3mo ago

What's your take on adding a splash of cool stock first? I used to go straight for the wine, but that buffer really helps.

gavincampbell1mo ago

I usually just go with room temp stock cause I'm impatient, but that cool stock trick actually makes a ton of sense when I think about it. Maybe the cold liquid helps the pan come down slower so the wine doesn't just burn off instantly.

the_max3mo ago

Try listening for the sizzle to drop to a quiet hiss... that's when the pan's cooled enough to not burn your aromatics.