If you are unsure what deglaze means then you have come to the right food blog. We will tell you exactly how to deglaze a pan and what types of liquids you can use.
Sometimes a recipe will tell you to deglaze your pan before you add more food. Several types of liquids can be used to do that. Follow these suggestions on how to deglaze your pan while cooking.
What Does Deglaze Mean?
To deglaze means to dilute meat sediments in a pan in order to make a gravy or a sauce, typically using wine.
Do You Have to Use Wine?
No, you do not have to use wine. You could use vegetable or chicken stock. You could use whiskey, vinegar, or beer. It depends on what you are cooking or what your recipe instructs you to do.
It is our recommendation that you do not use water for deglazing. It does not add any flavor. However, in a pinch when there is nothing else available, you can use water to deglaze.
Why Do You Deglaze?
If you are browning meat, or searing or sautéing vegetables, you will probably get some bits of food stuck to the bottom of your pan. That’s okay. But, those bits have extra flavor you want to incorporate in your finished dish. Don’t ignore them.
Is There a Name For Those Bits?
These bits are called the fond. It’s where the deliciousness happens.
How Do I Deglaze?
In order to loosen those pieces and bring all that flavor into your dish, add the wine or stock to the hot pan. Most of the time, a few tablespoons will do the trick. Sometimes, it may take 1/4 -1/2 cup of liquid.
When the liquid starts to bubble a little, loosen up the bits with a wooden spoon or spatula. Silicon kitchen utensils work well for deglazing.
Voila. Your food gets an extra boost of flavor.
Now that you know how to deglaze with wine, have fun making your next meal extra tasty.
Have you tried our healthy vegetable curry recipe? When the weather gets cold this is one of my favorite meals to make for dinner. Also if you are implementing meatless Mondays to your weekly rotation this evening meal checks that box!
This doesn’t explain why using wine is better than deglazing with other liquids, especially compared to alcohol vs non alcohol liquids. As I understand it, the alcohol continues to help break down some of those bits in the pan to develop even more flavour.
Thank you for commenting. The liquid you use to deglaze with will depend on what you are cooking. Wine may not be the best choice of liquid for deglazing when cooking for children. This post is more about how and why to deglaze with wine, not why it’s the best liquid for deglazing. In some instances chicken stock may be the best liquid for deglazing. Again, it depends on what meal you are making.