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How to Deglaze a Pan

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You may not know the term “deglaze,” but if you’ve ever made a pan sauce or gravy, then you’ve probably used the technique. Deglazing is the act of dissolving the brown bits and other residue left in a pan after searing, sautéing, or roasting meats and poultry, and it’s typically the first or second step in sauce making. There’s a lot of flavor left in those brown bits, and deglazing—usually by adding an acidic 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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Beef Tenderloin with Mushroom-Dill Sauce Roast Lemon Chicken with Garlic & Herbs Crimson Beet Falafel Cherry &  Onion Stuffed Pork Tenderloin Orange and Hazelnut Cake with Orange Flower Syrup
Beef Tenderloin with Mushroom-Dill Sauce   Roast Lemon Chicken with Garlic & Herbs   Cherry & Onion Stuffed Pork Tenderloin

 

Spaghetti with Mushroom Cream Sauce Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries Crimson Beet Falafel Cherry &  Onion Stuffed Pork Tenderloin Seared Shrimp with Pimentón & Sherry
Spaghetti with Mushroom Cream Sauce   Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries   Seared Shrimp with Pimentón & Sherry

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