Deglazing, demystified by Chef “Wild” Bill Ranniger. The deglazing process is a cooking technique that removes sediment left over from cooking items. It lifts the remaining sauce in the pan and releases the flavor. It makes sauces or stocks taste more robust, and it can become the base for other sauces or broths. At Duke’s Seafood, we use fish stock, liqueur, or wine. These last two will cause a flame so be careful. To deglaze, first drain excess fat from the sauté pan. Then, stand back – here comes the flame when you add your deglazing liquid. Then, swirl for ten seconds.