Learn to deglaze

The technique we just explained in the booze tip of using liquid to loosen any browned bits left in the pan is called deglazing. Beyond boozy liquids, consider juices (pomegranate, orange, lime, or lemon), vinegar (balsamic, apple cider, or rice), or cooking liquid from another dish. (Pasta cooking water will also add starch to thicken whatever’s in the bottom of the pan.)