re: This old man looks to have summoned all the swamp powers of Pierre Part

[img]ETA: you gotta use that much liquid when you are trying to stretch that meal for as many mouths as possible, which was the original point of making the dish back in the day.[/img]

That is a time-honored tradition for stock or soup, but when you cook most the liquid down that isn't what you are doing. There is zero reason to deglaze with that much liquid. If you want to call it something else OK but deglazing is a standard French technique and you never use enough liquid in deglazing to boil the protein. You boil crappy meat and butcher scraps you don't boil chops, it simply ruins them. Next time you pan-fry a steak deglaze it with 2-3 cups of water and see what it does to the steak.