When you’ve been frying meat or fish, you’ll find a certain amount of residue stuck to the pan. But don’t throw the pan into the washing-up pile and grumble about having to scrub it later – the proper place for these rich deposits is in your sauce. Simply splash a little liquid (maybe wine, vinegar or water) around the pan and scrape into your sauce or stock for extra flavour. Et voila! You have just deglazed!
Recipes using the deglazing method
Best end of lamb with pan-fried squash, puy lentils and lamb jus
Methi chicken with lentils and coriander