You may not know the term ” deglaze,” but if youve ever made a pan sauce or gravy, then youve probably used the technique. Deglazing is the act of dissolving the brown bits and other residue left in a pan after searing,sauteing,or roasting meats and poultry, and its typically the first or second step in sauce making. Theres a lot of flavor left in those brown bits,and deglazing usually by adding an accidic liquid like wine or vinegar while scraping the pan bottom with a wooden spoon- is a tried- and true way of capturing that flavor in the sauce

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