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Tip: How to deglaze a pan

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Deglazing is a fancy word that means to pour some cold liquid into a very hot pan to get up all the brown bits stuck to the bottom of the pan. Those brown bits are pieces of the meat you just cooked in the pan and contain flavor that we want to work into our dish or side sauce. The fancy French terms for the tasty brown bits are called the “fond”.

Now that you know what it is, let’s make sure you are doing all the steps correctly.

1) Make sure that there is nothing burnt onto the pan you are going to deglaze—you are looking for deep brown bits, not blackened bits.

2) Pour off most of the fat in the pan.

3) Turn the heat up to high.

4) Add cold liquid to the hot pan—the liquid will come up to boiling very quickly, bringing up the brown bits on the bottom of the pan

5) Using a spoon or spatula, scrape up the fond as the liquid boils

6) Once the fond is dispersed throughout the liquid, turn down the heat

7) Using alcohol to deglaze: It is important you remove the pan from the heat when adding any liquids with alcohol so you don’t end up with singed eyebrows. You can now use this mixture to create a wonderful sauce to accompany your meal.

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