- Remove the meat from the pan and pour off the majority of the fat, leaving a tablespoon or two.
- Return the pan to the heat.
- Use a liquid such as wine, stock, or alcohol to help release the browned bits from the bottom of the pan.
- Continue cooking and reducing the liquid to create a sauce.
When frying to create browned bits, you need to use a normal stainless pan, as a non-stick won't generate the browned bits required to deglaze the pan.
|Wet||Braising - Poaching - Boiling - Pressure Cooking - Deglazing|
|Frying||Pan Frying - Deep Frying - Stir-Frying - Deep Frying - Sweating - Sautéing|
|Other||Sous-Vide - Slow Cooking - Smoking - Grilling - Roasting|