For deglazing the pan, I usually just go straight in with vinegar or citrus (lemon/lime). I keep several types of vinegar on hand:
- red wine vinegar
- balsamic vinegar
- white wine vinegar
- apple cider vinegar
- champagne vinegar
- rice wine vinegar
For stewing/simmering, I dilute the vinegar in chicken or beef stock to control the acidity level. Start out with a high level of stock to acid and add in more vinegar to taste.
For brussel sprouts, try a dash apple cider vinegar once you have a nice crust from searing. Actually, I'd mix together 1 part apple cider vinegar and one part whole grain mustard in a bowl, and stir in at the end after you've added the bacon but before the parmesan cheese. Just trust me on this.
