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What does deglaze mean?

Deglazing is a fancy term for using the flavor-packed brown bits stuck to the bottom of a pan to make a pan sauce or gravy.

To deglaze, just skim excess fat from the pan you've just used to cook meat or poultry. Then add a small amount of liquid -- such as wine, stock or water -- to the cooking juices and boil quickly over high heat, stirring constantly to dislodge the brown bits and evaporate any added alcohol.

From here, you can reduce the liquid to a desired consistency, then maybe finish it off with a touch of cream, a knob of butter or a squeeze of citrus juice. After you take the pan off the heat, you can sprinkle in some chopped herbs and last-minute seasonings. Or if you want to be very French about it, you can finish by straining the imperfections from your sauce.

Vegetables can also be used to lightly "deglaze" a pan to which you have just browned a bit of meat. Water from the vegetables (especially onions) will have the same dislodging effect. And deglazing to make a flourless gravy for poultry can be as simple as removing a chicken from a roasting pan, straining excess fat, adding water and stirring vigorously until the liquid is uniform and slightly reduced.

Reference: What is a pan sauce? (Cookthink)
Recipe: Pan-Roasted Pork Chops With Mustard-Caper Sauce (Cookthink)

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