Topic · Chef’s Techniques: Mise en Place & Cooking Methods
How to Deglaze a Pan
Deglazing dissolves the caramelised juices (sucs) left in the pan after searing — the base of a quick pan sauce.
Key points
- Remove excess fat from the pan.
- Add wine, stock or water to the hot pan.
- Scrape the sucs with a wooden spoon and reduce.