Deglazing Vegetables in a Pan

Video Transcript

We are back and now in this part I'm going to teach you again how to saute vegetables but in this step we are going to learn how to deglaze the pan. Basically what deglazing is once you saute your vegetables you are going to get a little bit or remines that would stick to the bottom of the pan but aren't necessarily burnt but that it brings out a lot of flavors in the vegetables. So again you would start with a clean pan, you are going to turn it on and get it nice and hot and then you are going to add your olive oil canola blend. You can do it however you want I do a olive oil canola blend again do about a tablespoon and you are going to mix around in the pan. Get your olive oil all nice and mixed around. Turn the heat down a little bit and add your veg. Once you get that all nice and mixed around you are going to go ahead and you add your garlic alright a little pinch of garlic there. Alright mix that in and once you mix that in and you are ready with your slice red onion and just mix that around get that coated. Okay and once that is all good and go you are going to add your salt, some pepper, and vary important ingredient again dry thyme it adds a lot of flavor to your vegetables. You should do a pinch in a half at a time. You wont to mix that around and now you are getting to a point to where you are going to want to do the deglazing process and the deglazing process is I like to take some white wine and you are going to basically just go like that and when you do that what did that cool the pan enough to let all the little stuff that was stuck to the pan all that got mixed up inside there and now you got a wonderful little bit of a white wine sauce that is going to infuse inside of your vegetables. Um gosh you can smell you can smell the white wine that is wonderful. Now your vegetables are ready so you would go ahead and turn off the heat all nice and ready and your going to add just a little bit of butter. About that much butter it is about oh I would say a quarter table spoon maybe, maybe like a half of tablespoon and then you want to take that and mix that around and get that all nice and coated in that butter and now you got a little bit of butter and white wine, salt, pepper, some thyme, some garlic and now the easy par and that is the beauty and your pan is cleaned.

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