Skipped deglazing for years, but a flavor-packed gravy changed my tune. Tips for making it a habit?

3 comments

3 Comments

murphy.abby2mo ago

That good gravy makes it worth it. I just keep some broth nearby. Turns into a habit fast.

young.nora2mo ago

Oh man, deglazing is a total game changer. I keep a cheap bottle of dry white wine in the fridge just for this. It's crazy how much flavor you get from those little brown bits stuck to the pan. Once you do it a few times, you'll feel weird just washing a pan out without making a quick sauce.

claire_hart532mo ago

Totally get what @murphy.abby means about keeping broth handy. Once you start, deglazing becomes a no-brainer. Try using red wine after searing steak for a rich sauce, or white wine with chicken. Pour in the liquid right after moving the meat, while the pan is still hot. Keep a box of stock or a bottle of wine on the counter so you see it every time. It just turns into part of your cooking routine without extra effort.