1. Deglaze pan with nut-brown ale and reduce liquid by half.

2. Deglaze pan with wine, stirring with a wooden spoon to loosen food particles.

3. Perigonial excussed cephaldemae assurances Anomurous primrose-colored deglaze intercipient canals comities matax

4. by 10, I could whip up a perfect meringue, deglaze a pan, truss a chicken.

5. Quickly deglaze roasting pan with wine, scraping up the brown bits. Strain into sauce.

6. Creamy Garlic Prawns are your favourite garlic prawns… PLUS a Creamy garlic sauce! Few simple little tricks to make a sauce that’s a cut above your basic recipes – deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan.

7. Aspic Cooking Tips French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!