Chef: Ida Rodriguez
To add liquid to a pan in which foods have been sautéed or roasted in order to dissolve the caramelized juices stuck to the bottom of the pan.
Always remove any fat left in the pan before deglazing. Over a medium heat add a small amount of liquid, usually stock or wine, even fruit juice can be used, and in a pinch, water will work.
The purpose of deglazing is to make a quick sauce or a base for a more elaborate sauce to accompany the food cooked in the pan.
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