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Deglazing

Liquid lifts the browned crust off the pan and turns it into the start of a sauce.

What to do

1. Take the meat out. Leave the fat.
2. Pour wine, stock, or water into the pan while it is still hot.
3. Scrape the bottom with a spoon until the brown patches dissolve.

A common slip. A cold pan keeps the crust stuck, and the sauce stays thin.