Bottom of the Pan

Watch the Bits at the Bottom of the Pan ….When you’re searing meat or chicken on a pan, you’re, of course, watching the piece of meat so that it browns nicely and doesn’t burn. But it’s equally important to watch the browned bits at the bottom of the pan—they’re a good indicator of whether your pan is running too hot. Plus, those browned bits, or sucs, are incredibly dense in flavor. When you have them, you should always try to use them by degreasing and then deglazing the pan after you’re done cooking your meat. That just means pouring out any excess fat and then pouring wine, stock, or another liquid to help scrape up all the delicious bits. That’s an easy way to make a pan sauce, a great addition to your meal.

What Does "Deglaze" Mean? | Bon Appétit
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