How to Deglaze a Pan

Getting the most out of those delicious brown bits


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How to Deglaze a Pan

If there’s one sound that universally causes mouths to water, it’s a sizzling pan, typically sizzling with some kind of delicious protein. And anybody who’s cooked even a modicum of meat knows that the tastiest bits are the browned ones stuck to the pan. The best way to get those bits, as well as infuse a little sour or sweetness to balance the darker flavors, is to deglaze. But, as simple and classic a process as deglazing is, there’s more to it than just pouring some acid into a pan. 

Deglazing image via Shutterstock

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Comments

  • So very true "anybody who’s cooked even a modicum of meat knows that the tastiest bits are the browned ones stuck to the pan." And often people just scrape that away and down the drain it goes! This is a clever and eco conscious way to expand the senses while using every "last drop" of a recipe. Thanks for sharing your deglazing tips! While we make appetizers that people order delivered to their door, oftentimes they ask us for tips and recipes to make their entire meal stand out. This is a resource we can (and will) pass on.
    Rosana Santos Calambichis, President
    http://www.BIGCHEFONLINE.COM

    Apr 08, 2013 at 1:06 PM


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