Hi Louise,

When you DEGLAZE a pan you are adding a little liquid to the pan as the recipe directs and then scraping any cooked on or browned bits from the bottom of the pan while stirring. Some recipes will also have you cook down (or REDUCE) the liquids for a bit to thicken them depending on the end results you want. If a recipe just gives the instructions to deglaze the pan without naming a liquid to use you can use water or change the flavor of the dish by using wine, cream, vinegar, etc. Go easy on the salt when reducing and taste the mixture as you go along because as the liquids reduce the flavor can become intense and may need adjustments.

I hope that's a help!

Betsy at Recipelink.com