.jpg)
“Deglaze the pan” is a cooking technique used to loosen and dissolve the flavorful bits of food (called fond) that stick to the bottom of a pan after sautéing, searing, or roasting. These caramelized bits are packed with flavor and can be turned into a delicious base for sauces, gravies, or soups.
Here’s how to deglaze a pan:
-
After cooking meat or veggies, remove them from the pan but keep the heat on.
-
Add a small amount of liquid to the hot pan—commonly wine, broth, vinegar, or even water.
-
Scrape the bottom of the pan with a wooden spoon or spatula to lift and dissolve the browned bits.
-
Let the liquid simmer and reduce, concentrating the flavors.
-
Optionally, you can add butter, herbs, cream, or other ingredients to create a sauce.
Why it's awesome:
-
Adds depth and complexity to dishes.
-
Reduces food waste by using every bit of flavor.
-
It's a classic trick used in many restaurant-quality meals.