Cooking technique help: What's a good deglazer

[supernova]

I'm making curry chicken and need to deglaze the pan... but I'm out of white wine. What will work other than that?

I have:

White vinegar
Balsamic vinegar
Beer (dark and sam adams light)
Plain old water

Any suggestions?

[Call Me Wesley]

1. I'd go with some stock,

but in your case I'd use the Adams light. The vinegar is too hefty for it; but you could add a drop or two of the balsamic vinegar. Make sure you always taste it, and if you like it - it's just fine.

[supernova]

4. You found me out Wesley,

:D I used the Sam Adams. Besides microbrews, I think it's the closest thing we have to European beers over here.

Turned out pretty good. :9

[Callalily]

2. I'm with Call Me Wesley

about the stock. If you don't have white wine, it's not good to introduce those other flavors into your curry. Too powerful. And btw, what time should I be over?

[supernova]

6. It's ready now

Come on over, if you can stand beer curry. :D

[Callalily]

7. Oh yippee

I'm hopping in my right now. I'm always up for some food experimentation. Good thing that I just whipped up a quick creme brule I'll bring it over!

[azmouse]

3. Keep some dry vermouth around for emergencies.

It makes a great substitute for white wine in recipes.

[supernova]

5. That's a good idea

I don't usually think to buy Vermouth because I don't drink martinis at home. :think:

[bertha katzenengel]

8. Use the beer - either one.

Vinegar might add too much tartness. Balsamic vinegar the same. Water won't add any flavor.

You're probably done w/ the dish by now . . . :shrug:

:hi: Supernova!