

Human: How do I deglaze a pan?

Assistant: 
Add a tablespoon of white vinegar to the pan and simmer until the alcohol dissolves. Pour a bit of the drippings into a bowl, then add the rest of the pan's contents. Allow the mixture to simmer until it reaches a temperature of about 125. Pour in the white wine, and let it sit for a few minutes. Pour the water over the pan and let the scum float to the top. Add water and simmer gently until it is reduced by half. Pour the pan contents into a strainer and strain the liquid out. Pour some of the cooked liquid into a bowl, cover with a lid and set aside to cool. Place a strainer over the pan and strain the contents. Pour a glass of water into the pan, then add your choice of deglazing agent. Pour the contents of the pan into a large bowl and cover with cold water. Pour in a cup of water, then add the pancetta and simmer until the sauce thickens. Pour the remaining liquid from the pan into a colander and drain. Place the saucepan over medium heat and let the water boil. Pour in the vinegar and let it simmer for 5 minutes. Place a saucepan on the stove. Add water, and bring to a boil. Once the water begins to boil, add the salt and cook the mixture for 2-3 minutes. Once the salt is dissolved, remove the saucepan from the stove and let it cool completely. Pour a glass of water over the pan and set it aside to deglaze. Pour the hot liquid off of the pan and set aside. Pour a tablespoon of cola over the pan. Pour the adobe solution into the pan and simmer it for about 5 minutes. Place a colander over a pot and pour in water. Pour in 1 tablespoon of white vinegar and 1 tablespoon of ketchup, and stir to dissolve. Place the pan on the stove over medium-low heat. After 2 to 3 minutes, add 1 c of water to the pan and bring to a boil. Reduce heat to medium-low and cook for 5 to 10 minutes, or until the water has evaporated. You can use a wooden spoon to loosen the browned bits from the bottom of the pan and pour them into a bowl. Pour the browned bits into the bowl and stir them around for a minute. Then remove the pan from heat and stir in the liquid until the pan is clear. Add water and simmer until it's completely absorbed, about 1 minute. Add water and bring to a boil. Once boiling, reduce the heat to medium-low and add the pans contents. Pour the contents of the pan into a bowl. Pour the liquids into the bowl. Pour 1 tablespoon of water into the pan, then pour in 1 tablespoon of sugar. Stir the mixture with a wooden spoon. Use a slotted spoon to gently lift the solids from the bottom of the pan. Add a couple of tablespoons of apple cider vinegar to the pan. Fill a pot with water, add a jar of cornstarch, then cover the pot and let sit overnight, then pour the cornstarch mixture into the pan and mix until it's fully dissolved. Add 12 cup of alum to the pan, and bring to a boil. When the liquid begins to thicken, add 2 tablespoons of water, and cook until it reduces to a sauce. To deglaze a pan, simply pour in the white wine vinegar, then add the sugar and stir. Pour hot water over the pan and simmer. Pour 1 cup of water into the pan. Cover the pan and bring to a boil. Simmer for 2 minutes. Pour the saucepan contents into a bowl, cover with a lid and allow to sit for 5 minutes. Pour the water and the remaining liquid from the pan over the pan. Let the mixture sit for about 20 minutes. Add salt to taste. Pour the liquid from the pan into a bowl and pour in the salt and sugar. Pour the drippings into a colander and pour them into a bowl. Pour the rest of the water into the bowl. Pour the remaining cooking liquid into a saucepan and bring to a boil. Then, remove the pan from the heat and set it aside to cool. Then, remove the pan from the heat and pour the remaining cooking liquid into a bowl. Pour a glass of cold water into the pan. Let it sit for a few minutes, then turn off the heat. Add the drained contents of the pan to the ice water. Use a strainer to collect the water. Place the pan on a heatproof surface and pour water over it. Pour the pan with the drippings into a strainer, and let the solids fall back into the pot. Pour hot water over the bottom of the pan and bring to a boil. Add the chopped sour cherries to the pan, and then simmer gently for about 5 minutes, until the cherries have reduced by half. Pour the alcohol into a saucepan, bring to a boil, then add the vinegar. Pour the contents of the pan into a bowl, and cover it with a lid. Fill a pan with water and pour in the white wine. You can use a slotted spoon to remove the fat from a pan. The fat is a byproduct of cooking and can be removed by pouring the fat off in a strainer. Add the deglaze to the pan, let it simmer for a few minutes, then pour it off. Pour some of the browned bits into a bowl, and stir them up. You can use a metal spoon to remove any solids from a pan by rinsing it out in a colander. Use a wooden spoon to stir the solution Add some of the hot water to the pan, then allow it to simmer for about 5 minutes, then remove the pan from heat. Pour the aqueous solution into the pan, and let it boil for about 20 minutes. Fill a small bowl with water and place a pan on the stove. Bring the water to a boil, and then remove the pan from heat. Pour the liquid off the pan into a bowl. Add the pan to the sink to drain. Pour the liquid that has been simmering into a bowl, cover it with a lid, and let it sit for 15 minutes. Pour a bit of bourbon into the pan, and simmer until the bourbon reduces and the pan is clear. Pour in the stock, sour cream and bourbon, then allow the mixture to sit for five minutes. Pour the deglaze over the pan in a colander and let sit for about 30 seconds. You should deglaze a pan with a little bit of water. Pour the white wine into the pan and add the sugar, then bring to a boil, then turn off the heat, add the beer and the sugar to the pot and bring to a boil. Remove the pan from heat and pour the drippings into a strainer and let the liquid drain. Pour some water into the pan and stir. Pour in the wine and stir with a wooden spoon until all the water is gone. Pour the scum out of the pan with a slotted spoon. Pour the soup into a colander. Pour the sauce over the pan and cook it for several minutes. Pour in a bowl of water and stir until it starts to boil. Use a spoon to stir the water to remove all of the scum from the pan. Place a small piece of foil in the pan and add the deglaze. Pour the water and the pan drippings into a colander and set aside. Pour the sauce from the pan into a bowl, and let sit for a few minutes, then stir in a few drops of cornstarch and stir well. Place the pan on a plate to catch the liquid. Fill a saucepan with water and add the deglaze. Allow the mixture to boil. Use a wooden spoon to pour the clear liquid out of the pan. Pour the white wine and then the water over the pan, let it simmer for 5 to 10 minutes, then pour off the liquid. Pour a few tablespoons of white wine over the pan and simmer for 5 minutes. Pour some white vinegar into the pan and let it dissolve. Remove the bottom of the pan and add some water. Pour the hot water over the pan, and let the liquid slowly cook off. Add 2 cups of water to the pan and stir. Pour the contents of the pan that you are deglazing into a bowl. Place the pan on a large plate, and pour the liquid out. Pour the sauce in a bowl and let it sit for at least 10 minutes. Then, stir it with a spoon. Pour the drippings and the fat from the pan into a bowl, add a few tablespoons of water and simmer the pan on medium heat. Pour the liquid that is cooking in the pan into a bowl, add a few drops of vinegar, then add water and stir. Pour the contents of the pan, including the clear liquid, into a strainer to remove the solids. Use a wooden spoon to gently remove the solids from the pan. Pour the pan contents into a bowl, and add water to the pot. Allow the mixture to boil. Remove the pan from heat, add water and scrape the bottom of the pan. Pour the contents of the pan into a colander and pour in a saucepan filled with water, turn on the heat, and let the water boil for 2 to 3 minutes. Pour a small amount of water over the bottom of the pan and bring it to a boil. Then, add a small amount of the white wine and simmer until the wine is reduced by half. Pour the abyssal mixture in the pan and cook over medium heat. Pour in the water, turn the heat on, and let the water boil until the water has evaporated, about 1 minute. Use a broom to scrub away any stuck on bits of grime. You can deglaze a pan by soaking it in water for about an hour, then rinsing it out with a squirt of turpentine. Pour the liquid out of the pan into a bowl and put it in the sink. Pour the stock into the pan, let it boil for a few minutes, and then remove the pan from heat. Pour the stock in the pan. Allow the stock to come to a boil. Then add the sugar. Then pour in the water and simmer. Pour some water into the pan and bring to a boil. Reduce the heat and simmer until the water is absorbed. Pour the remaining fat from the pan into a colander and let it cool. Pour the boiling water into the pan, then simmer it until it starts to clear. Then pour the drippings into a bowl. Pour the pan's contents into a bowl, then stir the contents with a spoon until the liquid is clear. Pour a cup of water into a large pot and add enough to cover the pan. Bring to a boil and reduce to a simmer. Cook until the water is absorbed. Place the pan on a stove and bring the water to a boil. Once boiling, let the water simmer until the bottom of the pan reaches about 2 inches (5 cm) from the surface. Then, pour the drippings into a bowl and add the sugar, the salt, and the pepper. Using a wooden spoon, scrape up the brown bits off the bottom of the pan, then pour the pan back into the pan with the rest of the liquid. Pour the wine or a cup of water into the pan and then pour in the pan starch. Pour the pan's contents into a bowl and cover it with water. Allow the liquid to sit for a few minutes. Pour 1 cup of water into a pan, and bring it to a boil. Reduce heat to medium and add the sugar to the pan. Cook until the sugar dissolves, about 2 minutes. Add the cream, and stir until it thickens. Cook until the cream thickens, about 2 minutes. Remove the pan from the heat. Pour the bourbon, water, and sour cream into a saucepan. Heat over medium heat. After about 5 minutes, add the flour. Put a little water in a pan, and then add a little sugar to the water. Pour the hot water into the pan. The water will dissolve the scum that has accumulated in the pan. Then, add the cooked water to the pan. Add water and turn on the heat. Put the pan on the stove and add a pinch of salt and 1/2 cup of water. Bring the mixture to a boil and then simmer until it has reduced to a slimy puddle. Add the pan juices to the saucepan and allow them to simmer. Pour the wine into a bowl and allow it to sit for a minute. Add the sugar to the saucepan and allow it to dissolve. Then remove the pan from heat and add the alcohol. Allow the alcohol to sit for 30 minutes, then add the butter to the pan. Let the butter melt. Pour the hot water into the pan and bring it to a boil. Cook the butter until it's melted, then pour it into the pan and stir to dissolve the sugar. Allow the mixture to boil for 5 minutes, then remove the pan from heat and allow the mixture to cool. Pour 1 tablespoon of tamari into the pan and leave it to simmer. When the tamari is completely dissolved, remove it from the heat and discard it. You can use a spoon to scrape the pan and remove any solids. To deglaze a pan, you pour a bit of water over the pan and turn the heat down to medium. Pour the remaining liquid from the pan into a bowl. Pour in the water, and let it sit for a few minutes. Pour a small amount of the deglaze mixture over the bottom of the pan. Pour 1 cup of water into the pan and bring to a boil. Allow the water to boil and then remove the pan from heat. Add 2 tbsp. of white wine to the pan and stir until all the water has evaporated. Pour off the liquid. To deglaze a pan, add a little water to the pan. Allow the water to soak for a few minutes. Pour the pan's contents into a bowl, and let them sit for 15 minutes. Fill a large pot with water and add the sugar and the liquid from the pan. Allow the sugar to dissolve, then remove the pot from heat. Pour the stock in a jar and let it soak for a few hours. Pour the water into the pan. Then add the sugar, and turn the heat on low. Pour 1 cup of water into a saucepan. Add 1 tablespoon of salt. Cook the mixture for 10 minutes, stirring frequently. Remove the pan from the heat. Pour the wine into a colander and set it aside for later. Pour the broth, sugar, and water into a saucepan. Bring the water to a boil over medium heat. Reduce the heat to low, cover, and simmer until the liquid is reduced by half, about 10 minutes. Add a couple tablespoons of vegetable oil to a saucepan, and add the saucepan with the sauce. Heat over medium-low heat until the oil begins to separate from the pan. Remove the pan from the heat. Add water to the pan and simmer for at least 10 minutes. Pour the remaining water into a pan and bring to a boil. Add the sour cream, thyme, and vinegar and cook until the liquid begins to reduce. To deglaze a pan, add water to the pan and turn the heat on to low. Pour 1 cup of water into a pan. Heat over medium-high heat until the water is about 1 inch above the surface. Cook the water until it's almost boiling. Once the water is boiling, remove the pan from heat and let the water cool to room temperature. Pour in a cup of cold water and boil it for 2 minutes. Put a piece of metal into the pan and place it over the burner over medium heat. After about 1 minute, remove the metal pan from the burner and use a spoon to pour out the fat. Pour the drippings from the pan into a bowl. Place a lid on the pan, and add a small amount of water. Using a strainer, drain the pan and place the pan on a plate. Use a wooden spoon to carefully pour the liquid over the pan. Pour the water into the pan and bring it to a boil. Then add the wine, and simmer for 30 seconds, until the liquid has thickened. Pour the diluted solution into a bowl, then add a few tablespoons of white wine, and a few pinches of sea salt. Use a wooden spoon to remove the solids. Pour the white wine over the pan and stir. Use a strainer to collect the liquid. Fill a saucepan with water and add a pinch of sugar to it. Bring the water to a boil and then simmer for 10 to 15 minutes. Pour some white vinegar into the pan and stir it in. Use a spoon to stir the liquid and add salt. Pour a pot of water over the pan. Pour a little water into the pan and turn the burner to medium-high. Once the water begins to boil, pour the soup into the pan. Continue to add the soup until it has completely absorbed the water. Fill a large saucepan with water and bring to a boil, then simmer gently for 20 to 30 minutes. Add water to the pan, then add a teaspoon of the sugar to the water and allow it to dissolve. Then add salt and stir to combine. Pour some of the soup into a colander and let it sit for about 30 seconds. Pour the sugar and water into a saucepan. Bring to a boil over medium heat, and then reduce heat to low. Cook until the sugar dissolves. Remove from heat. Pour the pan's contents into a large bowl and cover it with a lid. Pour the bourbon in the pan, and scrape the bottom of the pan to remove any brown bits. Pour 1 cup (240 mL) of water into the pan, and turn the heat down to medium-low. Bring the water to a boil. Allow the water to boil for 1 minute. Remove the pan from the heat and add 2 tablespoons of sugar to the water. Allow the sugar to dissolve, then stir in the salt. Pour in enough water to cover the pan and let it sit for about 5 minutes, then remove the pan from heat and add a handful of salt. You should pour the water out of the pan with the browned bits, and place the pan on a plate or paper towel to drain. Pour the pan's contents into a colander and let the liquid drain. Pour a few tablespoons of rum into the pan. Let it cook over medium-low heat for a few minutes. Remove the pan from the heat and let it cool. Pour 1 cup of water over the pan and bring to boil. Then add 1 cup of salt and simmer the mixture for 1 to 2 minutes. Pour in the water from the pan, turn the heat on to medium heat, and add salt to the pan. Pour the hot water into a saucepan and turn it on to medium. Pour the soaking water over the top of the pan. Use a slotted spoon to gently pour the drippings into a large bowl. Pour the saucepan contents into a large bowl. Pour the wine over the top of the liquid. Allow the wine to boil. Pour the dissolved sludge over the pan and set aside. Using a wooden spoon, scrape the browned bits off the bottom of the pan, then add the remaining ingredients. Pour in the water and allow the resulting solution to simmer until the sauce thickens. Place the pan on the stove and let the acid evaporate. Pour the wine into a pan and let it boil. The wine will reduce the alcohol in the pan, releasing a thick, clear sauce. Pour the water over the scum in the pan. Pour the stock and simmer gently until it comes to a boil, then remove it from the heat. Fill a saucepan with 1 inch (2.5 cm) of water. Bring the water to a boil. Add the flour and stir. Remove from heat and add water. Stir. Remove from heat and let cool. Add a few tablespoons of water to the pan, then turn the heat down and add a pinch of sugar to the pan. Stir the mixture until it thickens, then add a pinch of salt. Pour some of the browned bits off of the pan and into a strainer. Pour the pan contents into a bowl. Let the contents sit for 5 minutes. Add water to the pan, bring to a boil, and simmer for 10 minutes, stirring often. You should remove the solids from the pan by scraping them off with a strainer. Pour the sauce from the pan into a bowl and discard. You should add a few drops of water to the pan to loosen the browned bits from the bottom. Use a wooden spoon to scrape out the bottom of the pan, then add the liquids that are leaving. Pour 1 cup (240 ml) of water into the pan and add the scum from the grit and flour. Simmer until the water begins to bubble, then remove from heat. Pour the pan contents over a fine-mesh strainer and let the solids drip out. Use a metal spoon to remove the solids from the pan. Remove the pan from the heat and stir in the sugar and water. Pour the drippings from the pan into a large bowl. Pour the water over the bottom of the pan. Pour the broth into a bowl, cover it with a lid, and let it sit for at least 10 minutes, then add the bourbon and whisk it all together. Pour a cup of water into a saucepan. Add the sugar, then simmer until the sugar dissolves, about 30 seconds. Pour the deglazed pan back into the saucepan and cook, stirring, until the sugar dissolves completely, about 2 minutes. Pour a small amount of the sauce into a bowl, and use a spoon to stir the mixture around to mix it up. Pour the liquid from the pan into a bowl and let it sit for a couple minutes. Then, pour the liquid out, leaving a few slivers of solids in the bowl. Pour a cup of water into the pan, cover it, and let it boil until it clears. Place a pot on the stove and pour some water over it. Fill a saucepan with enough water to cover the pan. Pour in enough water to cover the pan. Bring the water to a boil. Turn off the heat. Add 1/4 cup of water to a large pot. Bring to a boil, then simmer until thickened. Strain the water out, then add 2 cups of salt and 1/4 cup of white pepper to taste. Pour the scum off the bottom of the pan, leaving it alone, until it is a slimy, white substance. Pour in water and bring to a boil. Lower heat and simmer for 20 minutes. Pour a large amount of sour cream over the bottom of the pan. Let it sit for a few minutes. Add water to the pan and bring to a boil, then simmer. Use a potato peeler to scrape up the bits of grit and other bits of grit that have accumulated in the pan. Pour the abyss of your pan into a strainer and strain the liquid into a bowl. Add water to the pan and allow to boil. Once the water is boiling, pour the cooled, evaporated water into the pan. Pour the water from the pan into a pot. Allow the water to boil. Once the water is boiling, remove the pan from the heat. Use a strainer to remove the solids. Pour the water over the pan and let it boil. Pour the liquid off the pan into a bowl. Pour a small amount of water into the pan. The water will loosen the foam and will deglaze the pan. Fill the pan with water and simmer it until the water is completely absorbed by the fat. Pour hot water over the pan and allow the pot to simmer. Allow the water to boil until it starts to bubble, then remove from heat. Pour the liquid from the pan into a jar. Pour the sugar and water from the saucepan into a saucepan. Bring to a boil, then reduce heat to a simmer. Let the sugar dissolve. Pour the water, sugar and vinegar into a large bowl and add the browned bits of fish. Stir to dissolve the sugar and vinegar. Pour the mixture into a bowl and cover with a lid and place in the refrigerator to set for at least an hour. Pour a little water into the pan and bring it to a boil. Then add salt and pepper. Pour a small amount of water over the pan and stir it up with a fork. Add the cooked liquid to the pan and let it simmer until the clumps of the solids are dissolved. Use a wooden spoon to scrape the bottom of the pan and pour off the scum. Place a colander over a bowl, pour in a cup of water, and pour it over the pan. Pour hot water over the pan, then add your choice of deglaze. Fill a saucepan with 1 cup of water, 1 teaspoon of salt and 1 tablespoon of sugar. Bring to a boil, then reduce heat to medium-low. Remove from heat and let cool slightly. Pour a little of the liquid from the pan back into the pan and continue to cook until the pan is clear. Pour some of the water into a saucepan. Pour in a tablespoon of flour, stir, then simmer on medium heat until thickened. Place a pan on the stove and add water. Boil until it begins to simmer. Remove from heat. Pour the sauce in a strainer, and drain the liquid. Pour hot water into the pan and then add sugar, salt, and a little water, then stir. Pour a little hot water over the pan and let it bubble. Then, add a pinch of salt to the pan and stir. Using a spatula, slowly pour the pan contents over a bowl and leave to sit for a few minutes. Pour the scum off the bottom of the pan and the resulting mash into the pan with the rest of the ingredients. Add water and bring to boil. Pour the water and salt into the pan. Pour the pan's liquid off of the pan and set aside. Add the hot water and simmer until it starts to boil. Pour in a bottle of vinegar. Place a pan on the stove and pour the solution in to cover the pan. Pour in the diluted solution from the pan into a bowl. Using a slotted spoon, scrape the browned bits off the bottom of the pan. Pour the drippings into a bowl and pour the rest of the liquid over it. Add the pan to the stove and allow it to simmer until the water starts to evaporate. Pour the bourbon in the pan and turn the heat to medium. Add a few sprigs of thyme. Let the mixture simmer for at least five minutes. Remove the pan from heat. Pour a little of the cooking water into a small bowl and then pour the rest of the water into the pan. Pour a large amount of the sauce into a bowl and allow it to sit for 15 minutes. Use a whisk to deglaze a pan. Pour the contents of the pan into a colander. Place a strainer over the top and pour the resulting liquid into a bowl. Pour the drippings into a colander and allow them to drain for a few minutes. Pour a cup of water into the pan, then pour the contents of the pan, and the water into the pan. Cook the mixture for 3 to 5 minutes, until the water has been absorbed. Pour the boiled liquid into a colander, and place it over the pan. Pour in enough water to cover the pan to cover it and leave to boil for a minute, then remove the pan from heat and allow it to cool. Pour the water into the pan, then add the sugar. Pour in a tablespoon of water, and boil for a few minutes. Pour the bourbon, maple syrup, and water over the pan and let sit for 5 to 10 minutes. Use a wooden spoon to carefully pour the bourbon, water and sugar into a saucepan. Bring to a boil and then simmer for a few minutes. Remove from heat and let cool. Pour the hot liquid out of the pan into a bowl. Pour some of the remaining ingredients in a saucepan and add the pan to the stove to reduce the heat. Pour a little water into the pan, then add a pinch of salt. Cook the water to remove any scum. Pour the dissolved ingredients into a colander. Leave to sit for five minutes. Pour the resulting liquid over the bottom of the pan, scraping the bottom with a spoon. Pour the drippings off of the pan into a bowl. Use a wooden spoon to scrape the pan’s sides.