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
Powered By ZergNet
Why the 63-Year-Old American Rock Icon Still Won't Back Down
Plus: Wildfire Epidemic: Climate Change and the Burning of the West
ON NEWSSTANDS NOW
Richard Linklater's Life Advice
Tom Petty Still Won't Back Down
Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.