/ck/ - Food & Cooking

why are you throwing away those pan drippings bro dont you know you can make a pan sauce bro its totally easy and quick bro dude trust me! :)

>>18388155
>>add water
>>add butter
>>add water
>>add butter
>>no matter what you do its literally ALWAYS JUST A PAN FULL OF WATERY GREASE
let's use some critical thinking here chud

>>18388155
Dude you sound like a big gay faggot.
First of all cook w/ proper ghee, oil or fat.
NEVER deglaze with water
Always use stock or alcohol.
Let it reduce. Add butter.
And most of all, stop being a retarded homosexual

You sound like a bad cook

>>18388176
>haha ill just rfepeat everything every guide on the internet says that;ll show him :)
FUCK YOU FAGGOT COCKSUCKER
>>18388177
OR MAYBE THIS SHIT IS ACTUALLY FUCKING IMPOSSIBLE AND NOT AS EASY AS YOU FUCKING RETARDS LIKE TO PRETEND IT IS DID YOU CONSIDER THAT? SORRY I DONT HAVE A FUCKING DEGREE IN BIOCHEMICS WHICH IS CLEARLY A REQUIREMENT TO MAKE THIS RETARDED MEME SAUCE. SUCK ON MY FUCKING NUTS

>>18388155
Remove excess fat from pan (I use paper towllel). Deglaze with flavorful liquid like broth wine or beer, scrape up the brown bits. Make sure it boils down to like 3-4 tbs of liquid. Take it OFF the heat, and add a pad of fridge-cold butter, and stir it in constantly. I cannot imagine how someone can possibly fuck this up unless they're heating the pan after adding the butter. It should be warm enough to melt the butter, but not boiling at all.
If you're still having problems forming an emulsion, try using a bit of dijon mustard in the sauce. As a last resort, you can start a beurre monte in a separate pan, then deglaze the fond and just add it in.

>>18388155
Water? No. Use stock or alcohol or vinegar.

How can you fuck up something so simple? Might be the same cause why you capslock all the way. Just saying.

>>18388155
My actually autistic sister even knows how to pan sauces

You must be a massive fucking retard to fuck up something so simple

>>18388218
i am not a FUCKING RETARD FUCK YOU
ITS NOT SIMPLE AT ALL ITS FUCKING HARD
>HAHA NO ITS NOT YOURE JUST RETARDED ITS EASY
FUCK YOU SND FUCK THIS BOARD LYING FUCKING FAGGOTS

>>18388262
asl?

>>18388181
When a person divorces ten times, it isn't a problem with the institution of marriage. Think about that.

>>18388155
Incel moment.

>>18388155
have u tried flour?

>>18388155
OP keep your voice down or I'll put you in time out!

>>18388165
That's not how you do it??? You add just a lil oil of some type, let it melt, add some cornmeal or flour (cornstarch? really?) and let it cook for a min to get dark so it's not bitter, then mix together, and add your liquid (either a broth or milk is best) you're basically making gravy when you do this. You do know how to make gravy, right?

Water?

Deglase with wine and reduce. Add stock and butter. Tomato paste and heavy cream are optional.

Fucking water. idiot.

>>18388510
meant to reply to op with this

>>18388155
You’re using too much of both, and/or too low heat. Pan sauces take minutes to make, not hours. Only add a little bit of stock to the pan with higher heat so it’ll actually boil off/reduce and get thicker. Then once it’s as thick as you want add a BIT of butter and make sure to whisk it continuously so it emulsifies, and add fresh herbs at this point too (will also help thicken a bit). Congratulations, you now have pan sauce.

>>18388193
Look at this picture, how little is in there, the whole technique relies upon having relatively little liquid spread across the surface area of the pan to reduce quickly

>water? you dont use water lmao
EVERY FUCKING GUIDE SAYS WATER IS FINE
EVEN THE FUCKING GUIDE ON SERIOUS EATS SAYS YOU CAN USE FUCKING WATER YOU FUCKING RETARDS
BESIDES I USED WINE AND STICK REGARDLESS AND IT STILL DIDNT FUCKING WORK. THIS SAUCE IS A MEME. YOU KNOW ITS A MEME AND YOU WONT FUCKING ADMIT IT. ONLY PROFESSIONAL CHEFS CAN MAKE THIS SHIT, NOT AVERAGE EVERDAY NORMAL PEOPLE

>>18388155
see
>>18388193

Don't break the emulsion!

>>18388528
>Don't break the emulsion!
I DONT KNOW WHAT ANY OF THESER FUCKING RETARDED WORDS MEAN. CAN YOU SPEAK ENGLISH? IM NOT A FUCKING CHEMIST
>lol pan sauce is so easy!
>but you also have to have a degree to make it btw or you cant even understand any of the terminology or how it works
FUCK YOU

>>18388533
How the fuck don’t you know what an emulsion is? Did you pass high school?

>>18388155
I deglaze the pan with something flavorful. I typically use my morning coffee from the cold pot, or else wine, sherry or vermouth. Calvados makes pork chops amazing.
Sometimes I use a packet of sodium free broth granules in about half a cup of hot water since that is already reduced, whether chicken or beer. Also, your pan could have had some onions, peppers or mushrooms added to the pan, as they will enrich the flavor of your pan drippings too. Half n half isn't too bad either, thickens like cream and takes only a couple more moments to reduce than heavy cream.

Why are you using water??? If it doesn'tloosen up flavors that existed in the first place, your pan drippings had no flavor to begin with.

>>18388518
>BESIDES I USED WINE AND STICK

Nigga, now you're using fucking sticks?!

>>18388193

>remove excess fat

stopped reading right there. that's some weak pussy ass cooking right there.

>>18388533
Anyone who is left in this thread should leave now, turbo-autist threads like these exist only to make us dumber. Let it die and stop giving him real attention as though he deserves it

>>18388181
Or maybe you’re just not very intelligent. When you were in high school did you have most of your classes in the modular portables on the side of the building with a smaller group who may or may not have been wearing helmets?

>>18388211
Yes I agree it is the reason why sir he all the way with caps lock sir

>>18388155
>add water
Oh boy

>>18388518
>ONLY PROFESSIONAL CHEFS CAN MAKE THIS SHIT, NOT AVERAGE EVERDAY NORMAL PEOPLE
The dunning-plebbit effect is out in full force with this guy, he can’t even begin to comprehend the ways in which he’s significantly dumber than the average person and it’s making him oh so angry kek

I'll be honest I kinda get op's frustration.

>Pan sauce is super easy, shame on you for wasting fond!
>okay so now just add some stock and wine because everyone has an already opened container of those available at all times
>"""oh don't worry water's fine""" (lol)
>just add that handy spring of thyme you also have lying around
>emulsion having trouble? add that mustard also
>etc etc

Meanwhile while you fuck around with this bullshit, you have meat getting cold and sides you have to deal with as well. "So easy" indeed. It is legit a meme if you're cooking simple meals.

>inb4 just mise all that
You also need counter space to make the rest of the meal fuck off

I only deglaze with a tiny bit of water when my side is mashed potatoes because the fond water actually improves it a lot. But even then, it's not worth it half the time because my temp control got good enough I barely get fond anymore.

>>18388155
You deglaze with a bit of wine.
I dont know whats so hard about deglazing,seems to be a you problem.

First of all, you can't make one if you're cooking in a non-stick pan. In that case, there is no fond to use as a base.

Second it really is just as simple as adding a small amount of liquid (less than a cup), and dissolving the fond as it comes to a boil, and reduces. Use a spoon, or a whisk to help get the fond off the pan.

>>18388155
What kind of pan are you using? Are you searing the meat properly and not burning it? Stainless tends to be the best for pan sauces, due to the even distribution of heat. It’s all about technique really though.

>>18388735
>Meanwhile while you fuck around with this bullshit, you have meat getting cold and sides you have to deal with as well
Meat should always be rested and if it’s getting too cold you can always cover it with foil and a cloth. Side dishes can be kept warm in a low temperature oven.

>>18388816
>its easy
>its all about TECHNIQUE
MAKE UP YOUR MIND

>>18388155
Works on my machine :^)

>>18388155
Have you ever made gravy? It’s literally the same thing. Stop being an impatient smooth brain.

>>18388533
>put liquid in
>allow to boil and reduce
>kill heat
>add butter
>stir until the consistency of sauce is achieved
There you go you fucking knuckle dragging retard

>>18388949
>HAHAHA I JUST REPOSTED THE BASIC STEPS THATLL SHOW HIM
FUCK YOU

>>18388951
>THATLL SHOW HIM
Yeah that’s the whole point, brainlet. We are trying to tell you how to stop being stupid

>>18388951
yes, because it's literally that simple, you mongoloid

>>18388951
The entire thread is telling you the basic steps of how to make a pan sauce and giving you extremely clear reasons why yours doesn't work but yet you're still chimping out and acting like a fucking retard.

You don't even need to be a good cook to understand that water and butter will just become watery grease, why the hell aren't you using a stock or a wine?

After a certain point you need to admit that you are wrong about the basics of making a pan sauce and are a piss poor cook, not because it is difficult, but because you are stupid.

>>18389308
Stock, broth, and wine are mostly water. So, water is just fine to use. For any sauce you're going to want to discard any excess oil before making it.

>>18389308
Alright he may be a retard but every source I've seen on making pan sauce says "even water's fine if that's all you got"

Also unless your stock is homemade and gelatinous the texture is the same as water. Watery grease with a hint of chicken isn't much better. If he can't emulsify the sauce properly he's just gonna complain
>I had to fucking open a container of wine/stock for this and sucks JUST as bad

>>18389332
depending on the stock... I make a stock very rich in gelatin at home that will emulsify loads of fat with ease
and the acid in wine helps with emulsification
you can emulsify just water and grease, but it's much more difficult to make stable: https://www.youtube.com/watch?v=7TActQ9Xb6Y

>>18388735
>just add some stock and wine because everyone has an already opened container of those available at all times
i always have a bottle of white wine nearby when i cook

>>18388951
You cant pour a bucket of water into excess grease and expect good result anon.

>>18389346
That video is just an example. We used to emulsify butter at work with just a couple ice cubes per pound of butter. Screaming hot pot, frozen chunks of butter, drop the ice in and a couple chunks butter immediately after and start whisking like a madman, add a few chunks of butter at a time while constantly whisking like a palsy stricken PCP abuser and turn the heat down to medium low once you have about a cup's worth of emulsion and just keep adding butter while whisking. It'll stay completely emulsified even when the shitty wait staff decided to take a smoke break right as you put the plate in the heated window.

>>18388155
This is probably bait but all you need is something to thicken the sauce whether that is flour, cream, butter, peanut butter or anything that doesn't have too much of a runny consistency.

Bait thread but if you're actually interested in using the fond, throw in whatever liquid with flavor you have, or even just some water, pour it into a roux and stir over mid-high heat until it thickens to desired consistency.. this is basic level shit. You can't fuck a roux up, it's literally a thickener with a liquid protein. Flour and fucking butter have worked for hundreds of years on the cheap, and even top level faggots like Ramsay will do this shit on the fly when he's off camera.

>>18388518
Yeah water works perfectly fine not sure what these idiots are on about. Remove excess fat with a paper towel.

>>18389703
beur monte is perfectly fine. chef Jean pierre has got every wannabe chef on youtube railing against it but its fine. its not perfect, but no one can tell really

>>18388533
an emulsion is when the water and fat are mixed into a smooth sauce with nice texture. it'll be opaque, you've seen this if you've ever made mayonnaise
it's broken if the fat and water separate
honestly i don't know how you're breaking it, i just add butter and stir well and it forms.

>>18388155
>deglazing with water
have you considered not being an absolute retard?

>>18388155
Pan sauce took me a few tries. Here's a couple tips.

Ratio is 1:1 butter/fat to what you deglazed with.

Use cold butter, helps with emulsion.

Don't continue heating the pan, after deglazing, the heat of the pan should be perfect to get the emulsion in. If it isn't, at least you won't break your emulsion instantly with too much heat and can slowly get that up to temp.

That said, if I were to guess, you're scared of using enough butter the first time around and completely fuck it up constantly trying to fix it.

Redpill me on pan sauces

>>18388155
Honestly the first three times I tried making pan sauce it came out like this as well.
But the fourth time, I ended up making something really close to A-1 sauce that it boosted my morale to keep trying.

>>18388155
>YouTube cooking
There's your problem

My ex made tons of awful dishes from Facebook. She wasted money on groceries to cook them. I told her to only cook stuff from legitimate websites like Alton Brown or Martha Stewart or NYTimes. No more "home chef" bullshit.

Cooking is a CRAFT. Learn it CORRECTLY. Anyone can cook, so lots of people claim to be good at it. They aren't. My meals impress people. Why? Because I follow real recipes to the letter - no substitutions or "custom swag" bullshit. And I try to measure up to real chefs. I don't make gross things that SnackBoy3829 did on IG.

>>18389911
Those post is in no way helpful. Teach him how to do it and not berate them.

>>18389918
This*

>>18388155
Just make a huge batch of sauce espagnole, freeze it in portions and use that to deglace the pan.

>>18388218
what's her number? asking for a friend

>>18388155
>He didn't add water, add butter, add water, add butter, add water
NGMI

>>18388155
Aight... aight... what kind of meat? Do you have any bits stuck to the pan? Are you using a steel pan or nonstick? Things change depending on that.

I'm going to try to make this universal-ish (red wine, darker beer, or red-meat stock with red meat / white wine, pale beer, or white-meat stock with white meat), but a nonstick pan will obviously not have a lot of/any fond, just rendered fat.

Decide while you're still cooking your meat if you want the sauce to have any aromatics. The reason being that things like onion and mushroom will help lift the fond, but will also absorb liquid.,, and things like shallot or garlic can burn and get shitty pretty quickly

Once your stuff's out of the pan, add any extras (not dried herbs, powdered spices, or garlic unless you're moving quickly), cook as long as is appropriate, and then deglaze with your liquid of choice - at least enough that it doesn't evaporate instantly, but not so much that you have a half-pot to cook down. Turn the heat up if necessary to reduce to a syrupy consistency (add a little cornstarch slurry or beurre manié if you think you need it, especially if it's fairly greasy - it basically becomes a gravy at this point). If you don't already have an oil slick floating on top of your sauce, whisk in a pat of cold butter, potentially with some mustard or mustard powder if you're worried about the emulsification breaking.
>this part is a fix. It's not meant to complicate things, just to correct a potential problem
If you do have an oil slick, start a pot on medium-high heat and get a whisk, an appropriate amount of flour (a teaspoon should do it) and a ladle ready. Add the flour to the pot and toast until you can smell it, ladle in some of the oil from the top of your sauce, and whisk like a madman. Once that's glommed nicely (and you can brown it like a roux if you want), ladle in a bit of your sauce to make it easier to incorporate the roux/choux, and then pour and whisk that back into your sauce.

>>18388155
>SPENT AN HOUR
To reduce some wine? Did you turn the pan off?
>I HAVE DISHES TO DO FOR NO REASON
You're supposed to do it in the pan you were cooking in. You should be looking at maybe an extra spoon, whisk or spatula.

>I add butter and water to my pan
>It turns out to be buttery water
Amazing.

>>18388155
this is like the anons who tell me not to buy the ready frozen folded pizza dough but to make it on my own and freeze it.

>>18390127
I mean... if you're going to freeze it, yeah, just buy the frozen stuff, but if you're making pizza why half-ass it? If you want fast, convenient pizza, just order in.

>>18389918
Re-read my post, anon

>>18389765
>beur monte is perfectly fine.
Do you mean roux? Because I think you mean roux...

>I HAVE READ EVERY FUCKING GUIDE WATCHED EVERY FUCKING VIDEO TRIED THIS SHIT SO MANY FUCKING TIMES NOT ONCE
You obviously haven't
>add water
>add butter
>add water
>add butter
You're missing an acid, dumbfuck

>>18388155
Are you the guy who wants to feed chicken bones to his dog?

why do you guys call it pan sauce? Is it not just gravy?

>>18390573
They are different things. You can tell by the different names.

>>18388614
Only if you have like a big oil slick. And most of the more burnt or unpleasant flavors will be in the cookig oil, the idea is to replace it with fresh delicious butter.

>>18389758
Water is fine if you add an acidic element like lemon or vinegar. The butter emulsifies better in an acidic solution.

>deglaze and reduce on medium heat till thickened
>turn off heat and stir in butter
that's it, what's the issue?

>>18390617
the issue is that OP is fucking autistic and for some reason people keep trying to teach him things

>>18388193
>Remove excess fat from pan
nigga the whole sauce is suppose to be fat with reduced wine or vinegar. butter to end it.

>>18390994
No, he's right for the most part. Sauces aren't generally that fatty. They can be with care, but a pan sauce is supposed to use primarily fond and juices. If you have a lot of fat you can incorporate much or all of it, depending on your technique and total ratio. This is easiest to do if you remove the majority of the fat to add it back in a little at a time once the base of the sauce is made. That doesn't mean it's the only way, just the easiest.

>>18388735
>okay so now just add some stock and wine because everyone has an already opened container of those available at all times
that used to be my problem until i started learning to cook. Now I do always have stock and wine around, it's easy to make stock and i'm an alcoholic.

>>18388155
Are you black?

>>18388155
It sounds to me like pan sauce is just gravy. When I pan fry then bake chicken after it is done I will take dripping from both pans and add milk and flour, it really is that easy.

>>18388165
OP can't into pansauce because wipipo systemically oppressed him/her/it into being shit at cooking?

>pan sauce
gravy instead
fuck this water nonsense

>>18388176
>ghee

Ngmi

>>18388951
You're just boiling like a cup of water and butter aren't you

>>18392142
he's probably cooking his steak on low heat in a teflon pan too

>>18391441
>>18388155
>>18388155
https://www.amazon.co.uk/Leafing-Chocolates-Decorating-Cooking-Routine/dp/B07TLCG8RW/ref=sr_1_5?crid=25EB4MZAA73P2&keywords=edible+gold+foil&qid=1664061374&qu=eyJxc2MiOiI0LjY0IiwicXNhIjoiMy45MyIsInFzcCI6IjMuNzAifQ%3D%3D&sprefix=edible+gold+foil%2Caps%2C175&sr=8-5

spend a tiny amount of money and find out you tard
your welcome

>>18388155
>>add water
>>add butter
>>add water
>>add butter
If you studied basic chemistry you would come to a conclusion that butter and water do not mix. You need something else.

>cook meat in a pan
>remove meat
>add flour
>stir until it foams
>slowly add cream
>stir until it thickens
all your problems will be solved with cream gravy

>>18392183
Butter emulsifies. Milk itself is an emulsion.

>>18388165
>critical thinking
>in /ck/
I'm convinced it doesn't exist

why are you throwing away those pan drippings bro dont you know you can make a pan sauce bro its totally easy and quick bro dude trust me! :)

the only fat in a pan sauce is the butter you add at the very end.
take the excess oil out of the pan
deglaze and reduce
turn the heat off and then add a big hunk of cold butter, stirring hard until its melted and the sauce thickens
and taste for salt at the end you fucking animal

I've been practicing making pan sauce for steak au poivre. I just deglaze with congac, light it on fire, and then stir what's left up with a shit load of butter and a little heavy cream. how is this supposed to be complicated?

>>18393375
You forgot the shallots and veal fond.

>>18393375
Genuinely can't tell if this post is a joke or not.

>>18388155
>add water

>>18388641
Keked

>>18388158
Underrated fpbp kek

>>18393460
?
??
?!?

you are trying to emulsify the oils and drippings into a stable sauce. you can use water but it sounds like just water might be causing your issue. try stock, alcohol, cream/milk is good too. skim out the excess oil and bring the heat down to slightly above a simmer. deglaze with your liquid of choice. add it in partially so you dont dilute your gravy. work the liquid with your spatula, emulsification takes a bit of agitation. if you are really having trouble, add in like half a teaspoon of corn starch mixed with a tablespoon or so of warm water. do not just add in corn starch powder straight into the gravy, it will just result in clumps.

Test

>>18394468
5x5 good buddy

>>18388155
Retard
Deglaze the fond with a bit of stock or wine, add some butter, add some acid for it to emulsify, add seasonings, done
It's very easy

>>18392950
You need acid for butter to emulsify, that's the key step that absolutely autistic retard OP is missing

>>18388489
this wtf
i just did it this morning OP its super easy

>>18394633
Starch/flour is the main difference between a pan sauce and a gravy. You can thicken with a starch slurry, a roux, beurre manié, etc. but you're no longer making a pan sauce, even if you're making the sauce in a pan.

>>18388155
Use some wine, or sherry.

>>18388155
>water and oil
what? use cream or something it won't emulsify without something to bind it

>>18388165
>chud
Dialate

>>18388155
Gr8 B8 M8. I r8 it 8.8

>can't deglaze
Only the white man can deglaze. That's the secret to it.

>>18388735
>doesn't have homemade stock on hand in mason jars for easy access
>doesn't have an open bottle of wine on hand at all times, leftover from yesterday's meal
>doesn't have fresh herbs, lolwut?
>doesn't have enough counter space to prepare a proper meal

have you tried not being poor? seriously, what the fuck is wrong with you?

>>18388155
10/10 would laugh again.

>>18388155
Deglaze with white wine nigger!

>>18388735
>>Pan sauce is super easy, shame on you for wasting fond!
It is you just add some liquid and reduce it after cooking your main dish
>>okay so now just add some stock and wine because everyone has an already opened container of those available at all times
Bullion and warm water, and wine is cheap as fuck. If you don't want a bottle just buy some cooking sherry for like $1.50.
>>"""oh don't worry water's fine""" (lol)
>>just add that handy spring of thyme you also have lying around
You can buy thyme fresh for less than a dollar or just keep some dried stuff
>>emulsion having trouble? add that mustard also
>>etc etc
Excuses of a bad cook

one time i tried this with wine and it cooked down into a very tasty salty wine candy. it definitely wasn't a sauce.

>>18392971
on /ck/ egg is not considered food that people cook

>>18388155
I only ever tried a lemon butter sauce to go with salmon, absolute fucking nightmare only ever worked 50% of the time. Now I add flour with the garlic/butter then milk and thicken to make a bechamel then stir in the butter, lemon juice and parsley 100x easier.

>>18394468
You can just go to /banned to check.

>>18395072
Careful, that's a naughty word! The jannies are gonna get yah

>>18388155
>add water

congrats, you did exactly what you were not supposed to do

>>18388155
I just always used boiling water to deglaze then mixed in butter on low heat. Never fucked it up in all these years. Never fucked up a gravy or rue either. They are extremely simple things. I have trouble understanding how people fuck up at this shit.

>>18395060
>wine... leftover
You were saying? Saving your dregs for a rainy day?

>>18395105
The thoughts cook the egg

>you cant use water
>you can use water
Why is half this thread like this and no one is questioning it?

>>18395316
Because it doesn't matter. Both do the same thing but if you have wine it will deglaze a bit easier and will taste a bit better. If you have no wine to cook with other acidity would do like lemon, but it isn't necessary unless you're being a retarded snob.

>>18395316
Water just means you gotta reduce it longer after.

>>18395326
No it does matter because those two statements directly contradict each other, don't be obtuse. Half this thread is outright stating you CANNOT use water to deglaze/emulsify, at all.

>>18395339
They're being retarded snobs then.

>>18395339
Water's great at deglazing. It's terrible for emulsifying with butter. It also reduces to water, where something like wine or beer will always have some sugars and particulates that stay behind, and some acidity that helps emulsify the sauce.

>>18388158
top kek

>>18388262
what a fag. its not that hard, add stock and reduce it you fucktatd

>>18388155
>can't make a simple pan sauce
get off my board

>>18396542
It's an attempt (a dishonest one, but an attempt nonetheless) to add heat to food, and a potential opportunity to teach those who would be too embarrassed to ask. This is the cooking-101 version of why this board exists.

>>18388735
Not having the ingredients is only a problem if you didnt plan ahead at all and just randomly decided to make a pan sauce the moment you finished cooking your meat.

>>18394584
This anon knows and didn' skip classes.

>>18388176
don't forget to take the pan off the heat before adding the butter, if the pan is too hot, all the butter does is add fat instead of thickening your sauce.

>roast a chicken
>bunch of crap stuck on the tray
>pour some water on and scrape it up
>delicious thick gravy forms
Guess it's just a skill issue.

>>18388155
Just deglaze properly bro. Even YouTube chefs can do it

>>18388735
>>okay so now just add some stock and wine because everyone has an already opened container of those
I have powder/gel boullion at all times and a water kettle takes 45 seconds to heat a cup to dissolve it, and most of us are adults who have wine, some specifically to cook with. A cheap piss poor wine is $3 in the USA, and it's even decent quality if you're in mainland Europe.

>>18388155
Fat + fat + acid = pan sauce

I just add butter and starchy water, turns out nice every fucking time. Is this a bait thread?

>>18388155

>add water
>add butter
>add water
>add butter

>Adds water as first step
WRONG

If you do something wrong all the time, then surprise, it won't work. Use oil, stock and/or alcohol you mung. Who the fuck just uses straight up water?

>>18400781
>deglazing with oil
this board is worse than the op

>>18388155
Just add water and reduce until it gets to a thickness you like

>>18388155
looks like you have no idea about emulsification
>deglaze with something at least slightly acidic
>if you used too much boil it off at high heat
>throw in butter
>run it at high heat so the violent boiling emulsifies the butter and rest of the shit exactly the same way you do glazing
ez

>mac button + f
> No mention of flower
>NMGJ
imagine being. a phoneposter + esl

>>18403778
I'm trying to, but I just can't. Please enlighten us on your experience.

>>18403778
>Mac
Lol
Hipster faggot.