Deglaze
To scrape the browned bits from the bottom of a roasting pan or sauté pan after cooking is to deglaze the pan. After the food and excess fat are removed, liquid (wine, water, stock, cognac, etc.) is heated with the remaining cooking juices in the bottom of the pan. The browned bits are scraped from the bottom becoming the base for a sauce.
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Great Technique Makes for Great Meals
Don’t know how to do it? We explain common cooking techniques and the hows and whys of what they are and why they work.
