What is “deglazing”?
Her Advice: It’s what you do to the pan after sauting meat and/or vegetables. The “browning” that still sticks to the pan is “deglazed” when you pour liquid, such as wine, broth, or water into the still hot pan. The liquid bubbles up, thereby bubbling off the “glaze” on the surface. There is a lot of flavor in that glaze that can then be poured over the sauted item before serving it. His Advice: It is the basis for adding flavor to many dishes. It’s the juices and liquids that cook off the remaining material affixed to the pan that contains a world full of flavor. It needs to be re-hydrated to bring it back to life. It is well worth the effort to try. However, you DO need to distinguish between that which is flavoring, and that which is matter burned beyond all recognition. If it is black, smoking, and looking like something a volcano rejected, then do NOT deglaze it. It will make your dish taste more than burnt.
