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Other names: deglaze a pan

Deglazing means to add liquid to a pan after searing meats or other foods.  The liquid dislodges the bits from the bottom of the pan an they can then be used for making a flavorful pan sauce or to otherwise enhance the flavor of the dish.

Deglazing can be done with water, broth, juice, wine or even vinegar.  See article for more reading and tips.

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