How to Deglaze a Pan Without Wine (6 Steps)

Although wine is a common choice for a deglazing liquid, other liquids, such as broth, stock or ale, are just as effective and sometimes pair better with the food. Deglazing refers to pouring a liquid, such as wine, in a hot pan immediately after cooking in it to remove any caramelized pieces of food. The caramelized pieces that stick to a pan, known as fond, have an intense, concentrated flavor. Deglazing is usually used after cooking meat, but some preparations, such as caramelized apples, also benefit from it.

Things You'll Need

1/4 cup brandy or ale
Wooden spoon

1/2 cup stock, broth or water

Brandy and Ale

Remove the food from the pan, and adjust the heat on the stove to high as the moisture in the pan begins to evaporate. Lift the pan a few inches from the stove, and position your body away from the pan.
Pour 1/4 cup of brandy or ale in the pan, and allow the flame, if any, to subside. Scrape the bottom of the pan with a wooden spoon to remove the fond.
Return the pan to the stove, and reduce the heat to medium. Continue cooking the brandy until reduced by three-fourths in volume.

Nonalcoholic

Remove the food from the pan, set the heat to high, and finish cooking off the moisture in the pan.
Position your face and body away from the pan. Pour 1/2 cup of stock, broth or water in the pan, and scrape the bottom with a wooden spoon to remove the fond.
Lower the heat to medium, and cook the liquid until reduced by three-fourths in volume.

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