To de-glaze is to add wine, stock or other liquid to a hot pan or roasting tin in which food has been cooked. The liquid lifts the browned bits from the bottom of the pan, adding more flavour to the gravy.
-Heat the roasting tray or pan that the meat was cooked in over a medium heat.
-Sprinkle over a pinch of salt and a little flour.
-Stir using a wooden spatula until the flour, salt and meat juices form a thick paste.
-Add the wine and bring to the boil, stirring continuously and scraping up the browned bits from the bottom of the tray.
-Continue to boil until the gravy has reduced and thickened.
How to cook roast beef with Yorkshire puddings
Steak and kidney pudding
Shepherd's pie
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