The skin was a little soft so I decided to dry fry it in a pan to get the crackling crisping up before returning it to the oven, deglazing the pan with some cider and adding a chicken stock pot before reducing it on the stove in the grill pan to get the gravy going. I’ve now sieved it and put it into a saucepan to reduce further, the pork is now nicely crisp on the outside, burnished almost black thanks to the sugar crust but the meat seems tender and giving when it was handled with tongs to be lifted out to rest. I’ll leave it for about half an hour to rest then wrap it in foil. Shame the weather turned nasty but I can always take it round to my friends tomorrow. I’ve bagged and tagged the brine to keep in the freezer for future use. 


This is the method of adding liquid to a pan that has been used to sauté food. Deglazing helps remove the bits of stuck on food (fond) so that they can still be used in your dish. Using a dry wine or stock is common, but water is also a totally valid option. The best flavored parts of food are often the stuck on pieces, they are heavily caramelized and extra delicious, so deglazing helps you get the most out of your dish!


Sucs left in a white enamel pot after browning pork

Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to make a sauce, known as a pan sauce, that is often made to accompany sauteed meats. The browned residue is due to either the Maillard reaction or caramelization.

When a piece of meat is roasted, pan fried or prepared in a pan with another form of dry…

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How do u make spaghetti

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.

Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)


Wow, so searing scallops. Here’s what I learned:

  1. Smaller scallops are not as well suited to searing; a better sear is definitely achieved on the “circle” sides of the cylinder but it’s difficult to nail with the smaller scallops.
  2. I seared in two batches of 9. The second batch, I didn’t wait til the pan and oil were smoking hot (unlike the first batch) and they stuck like crazy. Smoking hot pan is a must.
  3. To rescue my second batch, I “deglazed” (?) with my fresh salsa and it picked up fantastic savory flavor and it was actually super delicious with the not-so-great seared scallops.
  4. Another reason for why bigger scallops are better for searing; these scallops tasted very nicely roasty but the briny sweetness was totally overwhelmed. I think larger scallops retain more sweetness without being drowned out by nutty, roastiness.
  5. Once-frozen scallops are totally great and delicious.

Great experience. 

omg so

my favorite meal isn’t mac and cheese i lied

theres this dish that’s like

there’s brown rice

and mushrooms (which i don’t eat, but it flavors the stuff and ppl who likke them can eat them) and scallions are like browned in a pan

then u cook ur bison (or regular) burgers in the same pan

then u deglaze it with a buncha wine

and add cream til it makes a nice mmm sauce

then add the mushrooms and scallions back in

and like serve the burger on top of the rice with the sauce on it and ur choice of veggie on the side and uGH i’m dying i had this tonight ha ha haw askjdfhaks

really dark tomato soup

forget the typical tomato soup. delve into a bowl of dark winey goodness instead. take a trip to eataly to stock up on real italian condiments. 


double concentrated tomato paste in a tube
good italian tomato puree (i like isola brand)
red wine: a very fruity/blackberry, dark blend essential
back bacon (i use spencer’s, locally made) or some other italian bacon or pork belly

garlic cloves
bay leaves
dried oregano
dried basil
red pepper flakes or crushed red pepper
fish sauce

to make:

olive oil in a big sauce pan, lots of slices of the back bacon about 1/2 wide, brown off some, add couple 3 sliced garlic cloves to soften, squeeze in a good dollop of tomato paste, pepper flakes, stir and let all brown

deglaze with a good couple cups of wine, toss in bay leaves, dried spices, stir and let reduce

add the tomato puree, splash or two of fish sauce, some water and let simmer.  as it simmers adjust seasonings.  add more tomato sauce or water to desired consistency. 

even better if you stick in the frig and serve the next day. top with a drizze of good olive oil. 

rubyandhergingercat said:

Random facts about me: my favorite fruit is the quince and my favorite number is four.

I really do love to cook. I like the idea that I am doing for real science every time I deglaze a pan. While I think the Cooks Illustrated bros are hella fussy, I will 100% read those magazines cover to cover because they are hypothesizing about corn fritters and testing it out and that sort of thing somehow engages the rainbows and glitter mechanism in my brain.

daikon "steak"

Cut the daikon into about 1/2 inch thick halves. Score the face on each side of the slices (to hold sauce). Cover with plastic, and microwave until they look cooked through, yet still hold together (how long this will take depends on the strength of your microwave—for mine, which is old and has no rotating plate, I tend to do a minute, check and rotate, rinse and repeat).

Put oil in a pan and fry on both sides until there’s color (they should still hold together). Add liquid (2 tbsp soy sauce, 1 tbsp mirin, 2 tbsp water, 1 tsp sugar, mixed in advance), simmer for a little bit, then remove the daikon. Deglaze the pan if necessary. (BOOZE is good for this, but go for sake or mirin as wine will add interesting new flavors you’ll have to adjust for. Vinegar might work as well, but I’d add something sweet in the next step to balance, if you do.)

Then finish the sauce. You can do this with butter and finely chopped onion (butter-soy sauce being a common taste combination in Japan), or ginger and green onion, or sometimes I do green onion and chili oil. Pour over the daikon “steaks.”

Eat with booze.

Mother of Dragons roll: sautéed king oyster mushrooms deglazed with saké; broiled asparagus; balsamic chili marinated, roasted tofu; topped with avocado and ‘cart-made’ sur-eel sauce.
#vegansushi #portlandvegan #veganpdx #sushilove #sustainablefood #consciouseating #foodcartspdx #veganfoodtruck
#deliciousvegan #ethicaleating #crueltyfreefood #pdxsummer #portland #portlandia

deglaze said:

whats ur fave song

My fave song has to be Black Widow by Iggy Azalea & Rita Ora 

URL: ok / good / awesome / perfect / omg
 ICON: ok / good / awesome / flawless / perfect 
POSTS: not my style / ok / good / awesome / perfect
THEME: not my style / ok / good / awesome / perfect 
FOLLOWING: not my style sorry / I am now / I’m already following you