The Wheeling Gourmet by Nicolas Steenhout

3 February 2009

To pour a liquid, generaly wine, alcohol or vinegar, in a pan where meat or sometimes vegetables have been cooking.

The goal of deglazing is to use the meat's juices that stuck to the cooking pan, and increase the flavours of the sauce.

You can use a wooden spoon to mix the caramelised juices from the pan into the deglazing liquid.

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