Deglazing is a cooking technique in which liquid (stock, wine, water, etc) is added to the bottom of a pan in order to dissolve and scrape up all of the residual browned bits of meat or vegetables that were just cooked. These browned bits are called “fond” and they are used to flavor sauces, soups, and gravies.
To deglaze a pan, simply remove the meat or vegetables and over high heat add about a cup of liquid to the pan. Clouds of steam will immediately appear, this steam will help to lift the browned bits or fond. To get every last bit up, scrape the bottom of the pan with a spatula while it’s still steaming. If there is some fond that is still stuck, add a little more liquid to the pan to help release it.
**Tip** – You can always deglaze a pan, even if a recipe doesn’t call for it. Scraping up the browned bits will add flavor to any dish that you’re making. Also, you can also use the deglazing technique to help clean a pan. Get your pan nice and hot, add in water, and then scrape the bottom to help clean off any leftover cooking residue.