Deglazing a Pan

Method

1. 1
   Remove the cooked meat or vegetables from the hot pan and set aside; leave the browned bits (the fond) behind.
2. 2
   Off the heat or over low heat, pour in your liquid - wine, stock, or even water.
3. 3
   Return to medium heat and scrape the bottom of the pan firmly with a wooden spoon to lift the fond into the liquid.
4. 4
   Let it bubble and reduce by about half, concentrating the flavor.
5. 5
   Finish with a knob of butter or a splash of cream off the heat for a quick pan sauce.