Test Kitchen Tip
Deglazing is a technique used after sautéing meats or vegetables. It’s a way to incorporate the flavorful brown residue stuck in the pan into liquid.
To deglaze, first remove meat from pan (if used), then add a liquid—broth, juice, or wine. Next, scrape up the residue (the liquid loosens it) and simmer. This is a perfect base for a soup or sauce.
Since so much flavor is released by deglazing, it really enhances the flavor of a dish. However, if the residue is burnt or scorched, deglazing should not be done, or that will be the overwhelming taste.