De-Glaze It

[flatbottom]

I grew up on mushrooms and onions. If you like the fungi and onions complementing your tuna. Here is a tip ! Start your mushroom and diced onion. 1/4 stick butter in a 10" fry pan. Saute', salt and pepper the mushroom and onion. Near the end when the onion just begin to caramelize, splash with a white wine. remove from heat.

Dredge your tuna in flour. Yup another 10" fry pan. 1/4 stick butter. Cook tuna to your desired firmness and color. Remove the tuna to a serving plate. Keep the pan HOT !
Now pour 1/3 cup of white wine in the hot pan. This is the DE-Glaze time. Let it boil and scrape the bits from the pan (60 seconds) Mixing the bits and the white wine add a palm full of basil. Now pour the mushroom, onion in the Glaze and stir for a few( 30 seconds). Plate the tuna and top with the glazed mushroom and onion and basil

total time in the kitchen ----tops 20 minutes. Enjoy

De-Glaze that Hot Pan !!!!!

Flat

[FESS]

Great reminder and or tip....what's the best pans to use for de-glazing....polished stainless or coated?
allen

[flatbottom]

I do not know what is the best. Some one else will have to step up.

I use cooks essentials. Lower flame used and even heat around the whole pan.

[Kahi]

Don't use coated/teflon. As you scrape the botton bits, it scratches off into your food. Use Stainless, as the bits will collect nicely on the pan. Always use room temp acids to deglaze (booze or lemmon juice will cut and help disolve the accumulated bits. The bottom bits shouldnt be black, that adds a burnt taste to your sauce, the bottom bits (also called "sucres"), should be dark brown.