What is Deglazing?
When a piece of meat is pan-seared to form a delicious crust, there are often bits of crusty, flavorful meat and meat juices left in the pan.
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Deglazing is the process of adding liquid to the pan, then stirring and scraping the bottom of the pan to remove the browned bits. Once this is accomplished -- usually in a matter of seconds -- the mixture can be used as a starting point for a delicious gravy or sauce. A word of caution: A great deal of steam forms when you add liquid to a hot pan. Stand back and keep your pouring hand as far away from the inside of the pan as possible.