In the Sept. 28 issue of the Herald, I wrote about deglazing skillets after sauteing food. What I forgot to mention is that I don’t deglaze with anything I wouldn’t drink. I think I speak for most cooks. Therefore, don’t use “cooking wine.” After you read the list of ingredients, you most likely wouldn’t want to drink it either. As I said then, if you don’t want to use wine, use a broth, either homemade or store bought, a low or non-sodium product.
A longtime friend called after reading that column to ask, “What do you deglaze sauteed hot dogs with?” I’m not sure whether he was serious or being funny. But we chuckled over the question. Later, I thought about it and felt why not deglaze after sauteing hot dogs? Remove the dogs and any cooking oil. Over moderately high heat, add 3 tablespoons of red wine or chicken stock. Stir, while scraping any particles from the bottom of the pan. Simmer until you have about half of the amount of liquid you put in. Then pour it over the hot dogs. I haven’t done this yet. However, it sounds good.
It’s soup-making time! To make your own base, save all of your scrap chicken bones and skin. Freeze them until you have enough for stock. We eat enough chicken that it doesn’t take long to collect two or three quarts of scraps.
When ready to make the stock, I choose a day when I can allow the contents of the soup pot to simmer for at least three hours. Then, I cool it slightly in a sink of cold water. Once it’s cool enough to handle, I strain the stock into a large container where it stays until I’m ready to make the soup, often the next day. Making your own soup is very rewarding!
Enjoy and stay safe!
If you have questions or suggestions for this column, please contact me directly at guthrielarason@verizon.net.
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