How do you deglaze a pan?

How do you deglaze a pan?

Add liquid (wine, stock, verjuice or water) to a hot frying pan or baking dish after transferring the main piece of meat to the oven or to be rested. Scrape and stir the browned bits from the pan over a moderate-high heat to melt all cooking residues into the liquid.

What does it mean to deglaze a pan?

After you have cooked food—usually meat, poultry or fish—in a pan, little browned bits are left on the bottom of the pan. When you add liquid, such as wine, broth or cream, and stir those bits off the bottom of the pan, they impart lots of flavor into the liquid—that is deglazing.

What can I use to deglaze a pan Besides wine?

White grape juice: Use white grape juice as a substitute when you want to add sweetness, or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice. Chicken or vegetable stock: Substitute stock for white wine when you want to add depth of flavor to a dish.

How long do you deglaze a pan?

Deglaze the pan by scraping up the browned bits in the bottom of the skillet. Cook over medium heat for 3 to 4 minutes or until liquid is reduced to about 2 tablespoons.