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Deglaze a Pan
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Summary: Learn how to deglaze a pan with these free online video cooking tips from our expert chef.
Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years.read more
"Now we are going to demonstrate a basic procedure for deglazing a plan and I've got a sauteed pan that I seared a piece of pork in and the pork was seasoned with some dry seasonings and such. What is left in the pan is called fond and it is residual food particles and seasonings and such so I used a little bit of clarified butter in the process. I've just got a paper towel here that I am going to pull off the residual. We are going to put that back on a low flame so that we can actually do the deglazing. What I've chose to deglaze with is I've got a mixture of some white wine and vinegar and white cooking wine. Any acidic of ingredient will do. Most chefs will use some type of wine so we are going to heat that pan up. It is nice and warm. I am going to pour in my white wine, my white wine vinegar. We are just going to kind of swirl that around and as you can see, it is pulling the food particles off the plan there and that is deglazing. "
eHow Article: Deglaze a Pan
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