HOW-TO: deglaze a pan

So, for all of you who don't know what DEGLAZING is, its basically taking that extra bits of flavor at the bottom of a pan/pot after cooking, and making it into a sauce! This process can be used to make gravy, sauces, or even bases for soups!


 Deglazing only works after you have cooked your meat and taken it off the stove (be careful when taking out the meat that you leave as much of those little caramelized bits as you can!) 

Alright, lets get started: 

YOUR PAN SHOULD LOOK LIKE THIS:

 So after you have this, add in any liquid [MUST BE COLD!] to your hot pan. You want the liquid that pairs with the dish you have made [examples: steaks match with red wines/cognacs ; chicken matches with white wine, even beer], dont be afraid to get creative, these are very flexible and make DELICIOUS sauces to top your meals with!!  
Other popular liquids include: stocks, wines, water, beer, vinegars, even fruit juices!! 
OK, so after you pour it in, just keep whisking it in until everything is mixed in well, then keep over meduim [if its too high it will just burn] heat until thickened. You want it to end up with a saucy texture that looks like this:

ENJOY!