Deglazing is the process of adding liquid to the pan, before proceeding to stirr and scrape the bottom of the pan to remove the browned bits.
You can often find deglazing instruction in cookbooks that goes something like this "deglaze with wine or chicken stock".
The brown bits is what most of us will dismiss as the remnants of a burned dinner, but it can actually be used to make a simple yet delicious sauce. This sauce is often referred to as pan sauce, and its only simply seasoned with salt and pepper.
Once the main piece of meat has been removed from the pan, simply add liquid and use it to help unstuck the bworn bits from the pan over medium high heat. The heat allows the cooking residue to melt into the liquid and the liquid becomes a handy solvent. This will produce a simple sauce that utilizes the stuck on meat and vegetable bits after pan-frying or sautèing to add a rich flavour to the dish. Then bring the liquid to a boil, reduce the heat and simmer until it gets reduced by half.
The liquid can be anything such as wine, stock, juice, vinegar, water or beer. It is best to avoid using plain water as it won't add any flavor. Also, bear in mind to avoid using dairy as it will curdle when subjected to high heat.
At the same time, the addition of liquid will produce a great deal of steam. So, be careful to stand back and keep your pouring hand as far away from the inside of the pan as possible.
In the French language, these bits have a proper name and are called fond, or foundation because they contain the deeply caramelized essence of seared flavor.
By doing this, you are also making it easier to clean the pan after cooking.
