Deglazing is a term for loosening the browned juices stuck on the bottom of a pan after frying meat. Tip off the fat, add a few tablespoons of liquid such as cream, stock, water or wine, and bring to the boil, stirring and scraping to dissolve the sediment. The liquid will be full of flavor and can be poured over meat, added to a sauce or stirred into a casserole.
