Comment déglacer une poêle

Valable quand

• Use the stated heat and time as a starting point.
• Adjust for equipment and portion.
• Stop when sensory checkpoints are reached.

À quoi ça doit ressembler

Ce qu'il te faut

• Pan with fond
• Stock/wine/water
• Wooden spoon

Étape par étape

1. 1

   Leave the browned bits.

   • Matériel: Frying pan with fond.
   • Chaleur: Medium heat after the meat is removed.
   • Temps: 30 seconds — pour off excess fat only.
   • Aspect: Brown, fragrant bits stick to the base — not black and bitter.
   • Si ça tourne mal: Black, bitter bits — do not scrape them in; start with clean fat and stock instead.
   • Prêt quand: The pan has good fond and a little fat left.

2. 2

   Splash in liquid and scrape.

   • Matériel: Wooden spoon and measuring cup for liquid.
   • Chaleur: Medium heat — watch the steam.
   • Temps: 30–60 seconds of scraping.
   • Aspect: Bits loosen; liquid turns brown and smells of fond.
   • Si ça tourne mal: Nothing loosens — add more liquid and scrape with a wooden spoon.
   • Prêt quand: The base is free and the liquid is browned.

3. 3

   Simmer to a spoonable base.

   • Matériel: Tasting spoon.
   • Chaleur: Gentle simmer / medium-low heat.
   • Temps: 1–3 minutes.
   • Aspect: Sauce lightly coats a spoon and tastes concentrated of fond.
   • Si ça tourne mal: Too thin — simmer longer; too salty — add more liquid.
   • Prêt quand: A glossy, spoonable sauce base ready for gravy or meat.

Si ce n'est pas comme prévu

• Result does not match the checkpoint

  adjust heat and time.

• Equipment differs

  trust sensory cues over the clock.

• Larger portion

  extend slightly and taste.

Sécurité alimentaire

Steam rises when liquid hits a hot pan — stand back.