Culinary Fun Fact: How To deglaze a pan

Deglaze is just a fancy word for adding liquid to the pan you’ve used to sauté meat or fish. To properly deglaze, pour excess oil or butter (fat) out of the pan and add a liquid, traditionally wine, but it could be vegetable or chicken stock or even simply water to dissolve the juices that have caramelized and adhered to the bottom of the pan.

Deglazing is often the first step when making a pan sauce.

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