My uncle who ran a diner for 40 years told me to stop deglazing my pans with wine and use vinegar instead

I tried it on a pork chop pan sauce last night and the acidity was way more balanced without that weird sweetness, has anyone else ditched wine for vinegar in their deglazing?

2 comments

2 Comments

matthewross20d ago

Huh, that's wild! My buddy Dave tried this exact thing last month after his grandma told him the same trick. He was making a pan sauce for chicken thighs and used apple cider vinegar instead of white wine. Said the whole kitchen smelled like a pickling operation at first but the final sauce was insanely bright and clean, no weird syrupy sweetness. He's been doing it ever since, even keeps a little squeeze bottle of vinegar by the stove now. I guess the old-school diner guys really knew what they were doing with that move.

mason.margaret20d ago

Never thought about it that way before... this actually changes my mind.