Add just enough beer to your pan to cover the bottom and dissolve the browned bits. Scrape them up, then dump them into the bowl with the meat. Master move: If you're browning in batches, deglaze between each one, quickly rinsing and drying the pan, and then reheating it for the next batch. Some say you can add new meat without burning the pan, but I think those people are either lying or wizards.
Credit: Philippe Desenrck / Getty Images
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56 Perfect Things
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