How to Deglaze a Pan
Learn the art of deglazing a pan to unlock rich, flavorful sauces and gravies.
Notes
Deglazing is a simple yet powerful technique that transforms pan drippings into a flavorful base for sauces and gravies. Always use a cold liquid to prevent splattering.
Steps
- 1 Remove the pan from the heat source after cooking your protein or vegetables.
- 2 Pour in a liquid such as wine, broth, or water to cover the bottom of the pan.
- 3 Use a wooden spoon or spatula to scrape up the browned bits from the bottom of the pan.
- 4 Return the pan to low heat and allow the liquid to simmer gently.
- 5 Season with salt, pepper, or herbs to taste.
- 6 Let the mixture reduce slightly to concentrate the flavors.
- 7 Stir occasionally to prevent sticking and ensure even reduction.
- 8 Strain the sauce if desired for a smoother texture.
Ingredients to explore
Arborio Rice
Arborio rice is a short-grain Italian rice variety renowned for its use in risotto. Originating from the Po Valley in Northern Italy, it is a staple in Italian cuisine. Its flavor is mild and nutty, with a pleasant creamy texture when cooked due to its high amylopectin content, which releases starch and creates a velvety consistency. The grains remain plump and firm to the bite, offering a satisfying chewiness. In cooking, Arborio rice excels at absorbing flavors from broths and seasonings while maintaining its shape, making it ideal for dishes that require both creaminess and structure.
Aioli
A luscious, velvety emulsion of garlic and olive oil, aioli is a rich and aromatic sauce that dances on the palate with its creamy texture and bold, pungent flavor.
Recipes to try
Roasted Beet, Orange, and Pistachio Salad
Warm roasted beets mingle with citrusy orange segments and crunchy pistachios for a vibrant, refreshing salad that sings with color and flavor.
Pork and Pineapple BBQ Sheet Pan Supper
Sweet, tangy, and smoky flavors mingle in this fuss-free sheet pan supper that'll have you licking your plate clean.