Limiting Box or Launching Point?

Guidelines can form a limiting box or a launching point. You probably know someone who uses recipes as loose guidelines and makes delicious food. You probably know someone else who carefully weighs, measures, and strictly adheres to recipes who also makes delicious food.

The way each of us responds to recommendations or guidelines is the result of many factors. It’s easy to just respond and move on without thinking about it, but we may unnecessarily limit ourselves in the process – some by not setting limits and some by not venturing outside limits.

You may already know the camp in which you fit. If not, examine statements A & B below. Which statement feels right to you? Both can be true, but notice the one that feels most natural and comfortable. That will tell you the kind of environment you need to support you so that all guidelines become launching points.

A)Following a recipe means you never have to worry about over-salting.

B)Following a recipe means you have an idea how much salt to start with.

I will always choose B.

I view recipes as a starting point. I know that if I follow one precisely, the result will be good. But I love feeling free to add a dash of cinnamon or substitute honey for sugar. Endless possibilities energize and excite me.

And seeing the possibilities outweighs any worry that my dish may not taste as good as it would if I followed instructions. In fact, I never think about the risk of bad food. In the moment, I feel confident I will make it better.

Sometimes that doesn’t hold true, but that never discourages me from experimenting because that’s where the joy is for me – in the process. If the result is good, bonus! This doesn’t just apply in the kitchen. It guides my life.

For other people, experimenting may feel reckless or stressful. When that’s the case, it is important to create or choose a more structured environment that allows for growth and expansion within comfortable bounds.

Knowing the environment that best supports you will save time and heartache. It can inform your choice of career, housing, romantic partner, and family culture so you can live your dreams.

We all get to design our lives. The better we know ourselves, the more successful we will be in creating a supportive plan that launches us to points beyond what we imagine possible.

Along the way, there will be plenty of people who deliberately throw up roadblocks. Some will be well-intentioned. Others will not. To prevent any deleterious effect, make sure your life plan includes activities and environments in which you feel your presence and contributions are valued. Leaning into activities that make you feel valued, creates a well of positive feelings and energy on which to draw when negativity weighs heavy.

Few of us may surpass our potential, but all of us can approach guidelines in a way that makes them a launching point for creating the life we desire. Let’s kick those limiting boxes to the curb and live our dreams!

Wine Isn’t the Only Option for Deglazing

Wine isn’t the only option for deglazing a pan. None of us want to miss that tasty brown crust lining our skillet or pan. Some of the most complex flavors lie there just waiting to add flavor to the dish. Deglazing is the process of adding liquid to the hot pan to release those delicious morsels. It’s common to use wine to deglaze, but it isn’t the only option.

While I don’t mind using wine if I have a bottle open, I don’t want to uncork one just to deglaze. Other suitable liquids are chicken stock, beef stock, vegetable stock, pot likker, milk, cream, nut milk, coconut milk, coffee, and water. I try to use something that will complement the flavors of the dish or sauce I’m preparing. I might even use peppermint tea when cooking lamb.

One way to approach this is to choose a liquid that will be included in that or a similar dish. Coconut milk is excellent to use after stir frying chicken for curry. Of course, chicken stock would work as well since the base of the dish is chicken.

I often use pot likker from Cooking2Thrive Killer Beans to deglaze beef I’m cooking for tacos, burritos, or enchiladas. The beans are seasoned with chile peppers and cumin so I’m enhancing the flavors that I’ll use to season my dish.

There are some combinations that may be best to avoid. I wouldn’t use coffee with chicken, but I don’t hesitate to use it with red meat and in brown gravy. And I can’t think of a time I’ve ever used vinegar as a deglazing liquid. If you’re unsure which flavor profile will work best, use a tool like “The Flavor Bible” or do a quick internet search.

Since the goal is simply to remove the caramelized food that is stuck to the pan, use a minimal amount of liquid. I usually pour in a little, stir with a spatula, then add a little more liquid if needed to dislodge any remaining remnants.

When making a sauce, you may desire more liquid in the end, but I deglaze first, remove the main dish ingredient, and allow any remaining deglazing liquid to evaporate before adding a thickener. From that point, I stir the thickener into the fat until it’s smooth and then add the liquid that forms the base of my sauce. After that, I allow my sauce to simmer and reduce. If I add all of the liquid when I deglaze the pan, I end up making my job more difficult.

If your dish doesn’t require a sauce, but needs a little something, something you can add a can of Rotel® Diced Tomatoes & Green Chilies and use the liquid to deglaze. When I do this, I don’t treat it as a sauce, I just dump them in and stir to deglaze. The same can be done with tomato juice, tomato sauce, or strained tomatoes when making chili.

In the past few days, I’ve deglazed numerous pans and I haven’t had to open a bottle of wine. I’ve used chicken stock (already open & in the refrigerator), coconut milk (already open and in the refrigerator), and water instead. And there were other workable options in my pantry.

 So, if you’d rather have your wine in a glass, you’re in luck. Wine isn’t the only option for deglazing.