What is Deglazing & How to Deglaze a Pan

Put the flavor into your food and not your kitchen drain.

Deglazing is one of the easiest processes in the kitchen yet yields so much flavour. To deglaze a pan that has had meat or vegetables cooked in it simply means to add a liquid to it while it is hot in an effort to remove any of the flavors that have attached themselves to the pan in the cooking process.

You can deglaze a fry pan after cooking steak in it, you can deglaze a roasting tray after having cooked a roast in it, the list is endless.

The liquid left in the pan after deglazing can simply be poured over the finished food or can be added to a sauce or turned into gravy.

How to Deglaze a Pan:

1. Whether it is a roasting tray or a fry pan, remove the meat or vegetables from it.
2. Pour or sponge off any oil or fat that may have settled in the bottom of the pan or tray, (be careful not to discard the dark pan juices with the fat).
3. Replace the tray or pan to a high heat on the stove top.
4. Once it is hot, add the liquid (be careful of the steam).
5. Stir the liquid around with a wooden spoon in an effort to loosen anything still stuck to the pan.
6. If making gravy, you can do it right there in the roasting tray or pan.
7. Alternatively the flavoursome liquid in the pan or tray can simply be poured over the food before serving.

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Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.