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Wikipedia
Deglazing is a cooking technique for removing and disolving caramelized bits of food from a pan in order to make a pan sauce. When a piece of meat is roasted, pan fried or prepared in a pan with another form of dry heat, a fond, or deposit, is left at the bottom of the pan with any rendered fat. Usually, the meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and caramelized meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat stock, a spirit, some wine, or verjuice is added to act as a solvent. This allows the cook to scrape the dark spots from the bottom of the pan and dissolve them, creating a basic sauce. This method is the cornerstone of many well known sauces and gravies. The resulting liquid can be seasoned and served on its own (sometimes called a jus), or with the addition of aromatic vegetables such as onions or shallots. The sauce can also be thickened by whisking butter in, through the addition of a starch such as flour, cornstarch, or arrowroot, or simply simmered down with a steady heat to form a rich concentrated reduction.
[edit] About Deglazing
To deglaze, swirling a liquid, such as wine, in a cooking vessel to dissolve bits of cooked food remaining on the bottom of the pan. This liquid then becomes part of the sauce served with the sauteed food.
Recipes With Deglazing
Arrowroot, Bay, Beet, Beet Greens, Brandy
Black Pepper, Butter, Champagne Vinegar, Chives, Honey
Boletus, Mushrooms, Olive Oil, Onion, Pepper
Butter, Champagne, Cream, Mustard, Parsley
Bacon, Baking Powder, Bay, Beef, Black Pepper
