How to Deglaze a Pan

I thought I would start here because it is simple (so you can probably handle it), and it’s a procedure used in a lot of the other techniques I will be talking about. Deglazing is just a fancy term for getting all the leftover food bits “unstuck.” You see, those food bits that are stuck to a pan after sautéing or pan-frying are full of luscious flavor! Many chefs use the deglazing technique to help create awesome sauces for their main dish.

As I said, it is very simple. After you’re done sautéing or pan-frying your dish, you will notice the extra food particles stuck to the pan. I like to call these “super tasty bits.” Cute and cuddly huh? Well, I do get a little soft at times. Deal with it, bitch.

I digress. When you deglaze, you are aiming to loosen these “super tasty bits” in order to use them in a sauce or gravy. All you have to do is add some form of liquid. I like to use a little wine. I find it adds a great flavor to any sauce I am going to make. However, you can also use stock, broth or even a bit of water to liberate the particles as well. All you have to do is add enough liquid to coat the bottom of the pan or pot and start stirring. One thing, though. And this is very important, especially for a feeble bitch like you. If you use any type of alcohol, be sure to take the pan off the heat first, dumb ass. ‘Cause if you don’t you’re gonna remove your damn eyebrows when the alcohol catches fire.