Deglazing

From CookingWiki

Deglazing is a technique for removing the browned bits from the bottom of a pan in order to make a pan sauce.

Contents 1 Technique 2 Equipment 3 Typical Recipes 4 See Also

Technique

1. Remove the meat from the pan and pour off the majority of the fat, leaving a tablespoon or two.
2. Return the pan to the heat.
3. Use a liquid such as wine, stock, or alcohol to help release the browned bits from the bottom of the pan.
4. Continue cooking and reducing the liquid to create a sauce.

The sauce can be served as-is, which is known as jus, or thickened with butter and/or flour to create a pan sauce.

Equipment

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.

Typical Recipes

See Also

• Pan Frying
• Pan Sauce

Cooking Techniques
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