De-glazing Method for Large Quantities?

by Jonathan
(Bangalore, India)

My question: When pan-frying (anything) for large quantities, how do you deal with the excess of fond that builds up?

After about 4 or 5 chicken breasts, I've got so much fond that it starts burning and smoking us out. Do you deglaze your pan after each item?

Also - what if you want to make a pan sauce but you're cooking for 10 or 15? Can you 'save' the fond till the end somehow?


Chef Todd Says:
Jonathan-
Thank you for the question from India! It's funny, I just answered the same question for Jeff from Dallas, Texas.

You're on the right track. Rather than have burnt fond and a bad tasting sauce, you should deglaze the pan in between batches if burning is an issue.

However, the real answer and skill in cooking is controlling the heat better. You can certainly cook 5 batches of chicken without burning pan fond if your heat is consistent. If things burn the longer you cook, it sounds like you have ever-increasing heat applied to the pan. Start the pan very hot, sear the first batch and immediately lower the heat. The next batches will cook lower and slower, but won't burn.

In the alternative, just quickly brown your protein product in the pan and finish it in the oven. This way, the pan is on the heat for less time, keeping fond from burning.

I've worked in large government installations where we fed 15,000 people breakfast and lunch each day. I was Executive Chef at a large hospital. I've cooked chicken for thousands of people, and with skilled control of the heat, your fond will stay brown, not smoky black.

Thanks for a great question.

Chef Todd.