How to Deglaze a Pan

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How to Deglaze a Pan


You may not know the term “deglaze,” but if you’ve ever made a pan sauce or gravy, then you’ve probably used the technique. Deglazing is the act of dissolving the brown bits and other residue left in a pan after searing, sautéing, or roasting meats and poultry, and it’s typically the first or second step in sauce making. There’s a lot of flavor left in those brown bits, and deglazing - usually by adding an acidic liquid like wine or vinegar while scraping the pan bottom with a wooden spoon - is a tried-and-true way of capturing that flavor in the sauce.



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