DeglazingTurning the stuck-on residue into sauce, in ninety seconds.KitchenThe most transferable technique in cooking.1Remove the food, keep the fondThe browned residue stuck to the pan.2Pour off excess fatLeave a tablespoon.3Add liquid to the hot panWine, stock, cider, even water.4Scrape while it bubblesA wooden spoon lifts everything off the base.5Reduce, then finishBy half, then a knob of cold butter off the heat.LIQUIDSRed wine — beef, lambWhite wine — chicken, fishStock — anythingCider — porkNon-stick pans build almost no fond. That is exactly why they are poorfor pan sauces.Deglazinglearnposters.com
Deglazing — printable food wall chart from LearnPosters. Free vector PDF, US Letter and A4.

Deglazing, step by step

The most transferable technique in cooking.

  1. Remove the food, keep the fondThe browned residue stuck to the pan.
  2. Pour off excess fatLeave a tablespoon.
  3. Add liquid to the hot panWine, stock, cider, even water.
  4. Scrape while it bubblesA wooden spoon lifts everything off the base.
  5. Reduce, then finishBy half, then a knob of cold butter off the heat.

Liquids

  • Red wine — beef, lamb
  • White wine — chicken, fish
  • Stock — anything
  • Cider — pork

Non-stick pans build almost no fond. That is exactly why they are poor for pan sauces.

Questions about the Deglazing poster

What’s on the Deglazing poster?
5 numbered steps, with a full worked run-through. The most transferable technique in cooking. Remove the food, keep the fond — The browned residue stuck to the pan.; Pour off excess fat — Leave a tablespoon.; Add liquid to the hot pan — Wine, stock, cider, even water.; Scrape while it bubbles — A wooden spoon lifts everything off the base.; Reduce, then finish — By half, then a knob of cold butter off the heat.. Non-stick pans build almost no fond. That is exactly why they are poor for pan sauces.
Who is the Deglazing poster for?
Deglazing belongs to the Kitchen section rather than to a school year, because food is not something one grade owns. Anyone learning technique can pin it up — a beginner, a student mid-course, or someone revising years later.
When should you use the Deglazing poster?
The brown bits are fond, and they are the best flavour in the pan. Do not wash them away. A wall chart earns its place by being glanceable from where the work is happening, so Deglazing belongs on the wall where that food work actually happens, within glancing distance, rather than filed away.
What other posters go with Deglazing?
Batch Cooking, Blanching and Braising sit alongside Deglazing in the Kitchen section. Printed together they make a wall rather than a single sheet, which is how a reference set actually gets used.Batch CookingBlanchingBraising
Is the Deglazing poster free to download and print?
Yes. Deglazing downloads as a free PDF with no account, no email and no watermark, like everything else in the Kitchen section. Print as many copies as you like for a home, a classroom, a library or a tutoring group; reselling the file is the only thing the licence rules out.Read the licence
What size does the Deglazing poster print at?
Deglazing is a vector PDF laid out for US Letter, and prints on A4 with Fit to page — the same file, no separate download. Because every mark on it is drawn rather than photographed, it stays sharp enlarged to A3, A2 or A1 at a copy shop. Colour carries emphasis only, so a greyscale print of Deglazing loses nothing.Printing guide

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