I love to cook. It's been a passion of mine since I was young and first living on my own. I wanted to set myself up for success by having a fully stocked kitchen that I could use to create wonderful and tasteful meals for myself and guests. I borrowed cookbooks from the library because I wanted to master every technique I could from julienning vegetables to deglazing my pans. My pursuits paid off because now that I have a family, I'm required to cook in larger batches. Challenge accepted because I love being a creative cook.

Recipes are Adaptable

I get why people spend so much time in the kitchen. It's a true joy to create meals from scratch. Sometimes, I take recipes I find off the internet and adapt them so they're vegetarian-friendly. I eat a plant-based diet, so I like to know that I have as many delicious options to choose from as my meat-eating husband and family members do.

If you want to create an outstanding dish, learning how to deglaze a pan is key..

Deglazing a pan is the same no matter what you've previously cooked inside of it. If you've cooked meat in the pan, you'll do the same things that you'd do if you cooked vegetables in it. The technique doesn't change even if the ingredients used to make a deglazing sauce or gravy does.

Patience is Key in Deglazing a Pan Right

The first time I went to deglaze my pan, I wasn't successful. That didn't discourage me from trying again later. You see, I don't quit easily because master chefs receive years of training before they open restaurants of their own.

Deglazing is a process that takes skill. You see, you've got to have the right cold liquid to pour into that hot pan. If you do it right, you pull up all the baked-on bits that contain flavor.

You're using the "fond" to season sauces, gravies, and soups. The little pieces of baked-on food have had time to crisp up and lock in all the delicious medleys of seasonings. If you want to create an outstanding dish, learning how to deglaze a pan is key.

Fond is a French cooking term. Some of the best liquids to use for deglazing and creating depths of flavor in foods is wine, fruit juices, and broths. You can make these items from scratch or use your favorite brand.

Apart from the bottle wine I use, I often used fresh pressed juice and homemade vegetable broth for deglazing. I feel like I have better control over the ingredients that go into each and I can season them according to my family's preferences.

The Right Way to Deglaze

There is a right and wrong way to do this. In fact, there are some steps you should take to deglaze a pan properly. The first is to make sure that not of the fond is burnt as it will negatively affect the flavor of the rest of the dish.

Next, make sure that most of the fat is out of the pan. You'll then turn the heat up to high and add the cold liquid of your choice. You'll hear some sizzling as you do this.

Scrape the fond from the pan entirely so it reaches the top of the liquid. You'll do this with a heat-safe spatula or spoon. Once you see that the fond has been evenly dispersed, you can turn down the heat and allow the deglazing sauce or gravy to thicken.

Aromatics such as onions, garlic, and shallots are my favorite. They smell incredible while cooking and go well with the fond. As a vegetarian, I find them to be inexpensive and indispensable ingredients to cook with.

How I Use Deglazing Sauces on My Foods

I really enjoy baking, broiling, and grilling food. There is a lot of love that goes into preparing healthy, delicious meals for my family. I may not always know how a recipe will turn out, but I have complete faith in my ability to make delicious meals out of the best ingredients.

Deglazing sauces and gravies enhance the flavor of the mock meats I eat. They dress up vegetables such as mashed potatoes by making them taste exquisite. A good gravy made with mushrooms and a bit of sautéed vegetables is something that my whole entire family enjoys.

Even novice cooks can benefit from learning a few easy cooking techniques. Learning how to julienne vegetables by slicing them finely ensures that they cook evenly throughout. Deglazing takes practice but brings layers of flavor to even the simplest dishes. I guess it all depends though. I, personally, think deglazing sauces makes any dish better. 

People want to make and eat good food. That's why learning how to cook makes a world of difference. When you understand which technique works best with the foods you're trying to prepare, you're able to create incredibly flavorful, enjoyable meals to share with family and friends.