by A. C. O'Brien

Created on: January 11, 2009   Last Updated: September 10, 2009

What is deglazing? Is it easy to do?

Deglazing is a simple and virtually free way to add delicious flavor to your gravies, sauces and soups. It works for vegetarian dishes as well as meats. It uses the fond or bits that are stuck to the bottom of your pan cooking your food. They are caramelized by their close proximity to the higher heat, and they add rich flavor to your deglazing liquid. You can use; broth, wine, juice, beer or water for that liquid. Cooking wines contain relatively low alcohol percentages so unless you are using a strong wine, there is no danger of a flare from adding the wine.

To deglaze;

~ After browning foods in a heavy cooking pan, remove your meat or vegetables that have browned in the pan. Pour off any excess fat and put the pan back on the stove over low heat.

~ Add your deglazing liquid. You will want about a half-cup of liquid all told, as you add it, scrape the fond, those tasty bits of browned goo, from the bottom of the pan. If the liquid steams right off, turn the burner down a bit or remove the pan from the stove and add a bit more liquid to up to about half cup. A smaller pan would use less liquid and a larger pan would need more.. This article assumes that you are using a pan with a nine to ten inch base.

~ As soon as the fond is released from the bottom of the pan and incorporated into the liquid you can pour the mixture out of your pan. Another option is to allow the liquid to steam off and let the pan brown slightly to deglaze it again, I try to do this at least twice when I deglaze. This second and or third deglazing further enhances the flavor.

~ If you are looking for a smooth liquid you might want to use an immersion blender to smooth out the bits that are suspended in the liquid and then pour the result out into your stock pot. You now have a great amazingly flavorful base to add to your soup, sauce or gravy.

~~For vegetables; If you are pan roasting a potato or other vegetable take the boiled, and prepped vegetable, cut it in half lengthwise and lie it, flat side down, into a hot, well buttered or oiled pan. Do not move them about. Wait about four minuets, then check the under side of one piece to see if it has browned. Recheck every two minuets until it has achieved a lovely golden color. Turn your vegetable over to brown the other sides. When they are browned on all sides remove them from the pan. The fat will have mostly steamed off by now and you should have a lovely bit of browned fond left. It's time to deglaze

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