Best of the Meat

Recipes often use cooking terms without explaining their meaning. For instance, directions for a sauce may simply say “deglaze” the pan with wine, stock or water.

That term means to use liquid to loosen any crusty bits that stick to the bottom of a skillet or pan used for browning or roasting meats, poultry or fish. (The word deglaze comes from the French word for ice because these particles are thought of as “frozen” to the pan.) They enrich the color and flavor of the sauce.

First you need to remove the cooked food (Step 1) from the pan. Cover it with foil and let stand at room temperature or place in a warm oven.

If there is excess fat in the bottom of the pan, pour off all but a thin film (Step 2). Have the liquid called for in the recipe ready before placing the pan over high heat.

Once the fat begins to heat, add the liquid (Step 3). Cook over high heat, scraping up the browned bits from the bottom of the pan (Step 4).

Bring the mixture to a boil (Step 5), then complete the sauce as the recipe directs.

Once you understand this technique, the same directions can be used to create a simple sauce even without a recipe. Use about a cup of liquid that complements the browned food.

Boil the mixture until it is reduced to the desired consistency, then add one or more of the following to taste: salt, pepper, fresh herbs, lemon juice, mustard, soy sauce, tomatoes or tomato sauce, whipped cream or grated cheese.