What is deglazing?

Deglazing is a cooking technique in which a small amount of liquid, such as wine, stock or water, is added to a hot pan to loosen the browned bits that are left behind after cooking meat or vegetables. These browned bits, known as fond, are full of flavor and can be used to make a flavorful sauce or gravy.

To deglaze a pan, first remove the cooked food from the pan and set aside. Place the pan on the stovetop over medium-high heat and add the liquid, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Continue to stir and cook until the liquid has reduced and thickened slightly, creating a sauce.

Deglazing is often used in dishes such as pan-seared steak, roasted chicken, and sautéed vegetables. It is an easy way to add extra flavor to a dish and make the most of the ingredients used in the cooking process.