31.   Deglaze the pan with chicken broth, season with cumin.

32.   Deglaze the pan with half of the wine, scraping the bottom of the pan to dislodge all the browned bits.

33.   Deglaze the pan with red wine vinegar.

34.   Deglaze the pan with rice wine.

35.   Deglaze the pan with the broth.

36.   Deglaze the pan with the Pernod.

37.   Drain the fat, and deglaze the pan with the water.

38.   For instance, I make a quick sauce for sauteed striped bass by deglazing the pan with sherry vinegar and then adding some homemade basil oil.

39.   Gradually deglaze the pan with the wine, cooking until liquid has evaporated.

40.   He seasons it inside and out with salt and pepper, trusses it and roasts it whole, deglazing the pan with water to make a sauce.