This cooking technique is quick and simple yet adds a lot of flavour to your meals. It’s a great way to add more depth to your dishes, while making use of the stuck-on pieces of food that stick to the bottom of your pan. But how do you release the stuck-on bits of food from your pan? We’re here to help.
Deglazing is a cooking method that requires you to add a liquid to your pan and stirring to remove bits of food (called fond) that is stuck to the bottom. By simmering the fond with a liquid, you're unlocking additional flavour for your dish.
For example, you've just cooked a delicious roast chicken for a Sunday lunch and bits of roast chicken are stuck to the bottom of the roasting pan. Place the pan over your hob, add wine and scrape off the fond while allowing it to simmer, creating a flavourful gravy.
Cook your food as instructed. Once cooked, remove the ingredients from the pan. If there’s stuck-on pieces of food, otherwise known as fond, it’s time to deglaze.
Add your chosen deglazing liquid, be it broth, stock, wine or water, and add to the pan while it’s still hot. Using a wooden spoon, stir and scrape off the bits of food stuck to the pan until loose.
Bring to a boil, then reduce to a simmer. If using wine, burn off the alcohol by allowing it time to fully evaporate. Keep it to a simmer until the sauce or gravy reduces to your desired consistency.
Once you’re happy with the gravy or sauce, take it off the hob and serve.
There are many different liquids you can use when deglazing, but the best way to decide which one to use is seeing how the flavours would impact the dish overall.
Alcohol: Wine is commonly used for most dishes, from gravies to pan sauces, stews and more. However, vodka is also used for such dishes like pasta alla vodka.
Stock: Adding stock is a great alternative to wine, adding a great depth of flavour to your dish. You can use chicken, beef or vegetable stock.
Water: You can use water, although it can dilute the flavours of the fond, so extra seasoning may be needed.
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