This easy, versatile method brings more flavor to your food.
Here’s how to deglaze a pan to unlock better sauces, soups, and stews.
Simply Recipes / Karishma Pradhan
Say you’re searing some chicken thighs in a pan.
Simply Recipes / Karishma Pradhan
There’s likely a residual layer of oil surrounded by browned, caramelized bits.
Those bits, also known as fond, carry multitudes of flavor.
The problem is, they’re stuck to the pan.
Simply Recipes / Karishma Pradhan
So how do you get those glorious bits off the pan?
The key is deglazing.
And it’s easier than you think!
Simply Recipes / Karishma Pradhan
What Is Deglazing?
Or maybe you add a splash of wine to the browned meat when making a ragu.
All of these dishes involve deglazing in some way or another.
Simply Recipes / Karishma Pradhan
What Liquids Can I Use to Deglaze a Pan?
This technique is incredibly versatile.
you might use just about any liquid to deglaze a pan.
The flavor simply needs to be compatible with the finished dish.
Here are a few examples.
Are There Any Liquids I Shouldn’t Use to Deglaze a Pan?
Dairy products are risky in deglazing because they can easily curdle.
In general, you should stay away from milk, half-and-half, or heavy cream.
Next, slowly add the deglazing liquid while the pan is still hot.
Be careful here, as the liquid can generate a lot of hot steam.
Using a wooden spoon, scrape the bits of fond stuck to the pan to loosen them.
Bring the liquid in the pan to a boil, then reduce to a simmer to concentrate the flavor.
If cooking any alcohol, verify that the alcohol fully evaporates.
Continue simmering the liquid until it reaches the desired consistency.
If you think that’s the case, try tasting a bit of the fond.
If it does indeed taste burnt, you’ll want to throw it out.
Otherwise, the burnt bits will cause your sauce to taste bitter.
In the future, try reducing the heat or cooking it for less time to prevent this from happening.
