When to Deglaze

The term de-glaze is the act of using a liquid to pull out the flavor from the caramelized bits of food that gets stuck to the pan after you sear or sautee food.  So for example, if you cook a steak you will notice brown bits stuck to the pan.  That is caramelized protein that has a ton of flavor which will go to waste if you do not deglaze.  You can technically deglaze the pan with water, but water doesn’t add any flavor.  I usually use chicken or beef stock to de-glaze the pan, or wine depending on what flavor I am trying to add.  For apple pork chops I like to use unfiltered apple cider to bring out the most apple flavor.

Deglaze your pan

De-glazing a pan is one of the easiest ways to start an awesome sauce.  In the image above I just seared a rib eye steak, which I then de-glazed with Hennessy and heavy cream.

Derrick Chan
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Derrick Chan

Sr. Manager eCommerce Innovation at Taco Bell
Ever since I was 5 years old my mom had me helping out in the kitchen.So it didn’t come as a surprise that I ended up loving food.Whether eating, cooking, smelling, seeing, or reviewing I enjoy all aspects of food.
Derrick Chan
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About Derrick Chan 152 Articles
Ever since I was 5 years old my mom had me helping out in the kitchen. So it didn’t come as a surprise that I ended up loving food. Whether eating, cooking, smelling, seeing, or reviewing I enjoy all aspects of food.