Deglazing a pan is one of those kitchen techniques that sounds easy enough that many of us trick ourselves into thinking we know how to do it when we actually don't. I didn't really know until I went to culinary school.
After sautéing or roasting a piece of meat in a pan, remove it and pour off any extra fat (as in the case of roasting something large in the oven). There will be little bits of food stuck to the bottom; usually quite cooked. These are the caramelized droppings from the juices of the meat. These little bits are packed with flavor, and only need a liquid, such as wine, stock, or juice to release their flavors.
I think deglazing a roasting pan is easier if you have a heavy, good quality roasting pan. Do you agree? My turkey-sized roasting pan is flimsy and warps easily with the heat of the stove. I wanted Ina Garten de-glaze and make a gravy in what looked like an All Clad pan. It seemed like the heft of the pan made it a simpler task, or do I just have pan envy?
You don't. It really is much easier. I used to roast turkeys in my broiler pan and it was a nightmare to deglaze. I finally sprung for a heavy duty roasting pan and it not only doesn't warp when deglazing, but the drippings never, ever burn.
regards,
trillium