Deglazing [term] v1.0.0

Adding liquid (wine, stock, water, vinegar) to a hot pan after searing to dissolve the caramelized browned bits (fond) stuck to the pan bottom. Those bits are concentrated flavor — deglazing releases them into the liquid, forming the base of a pan sauce.

Meaning

Adding liquid (wine, stock, water, vinegar) to a hot pan after searing to dissolve the caramelized browned bits (fond) stuck to the pan bottom. Those bits are concentrated flavor — deglazing releases them into the liquid, forming the base of a pan sauce.

Aliases

• deglaze
• lifting the fond

Deglazing [term] v1.0.0

Adding liquid (wine, stock, water, vinegar) to a hot pan after searing to dissolve the caramelized browned bits (fond) stuck to the pan bottom. Those bits are concentrated flavor — deglazing releases them into the liquid, forming the base of a pan sauce.

Meaning

Adding liquid (wine, stock, water, vinegar) to a hot pan after searing to dissolve the caramelized browned bits (fond) stuck to the pan bottom. Those bits are concentrated flavor — deglazing releases them into the liquid, forming the base of a pan sauce.

Aliases

• deglaze
• lifting the fond

Relations

related: [@recipes/method-pan-sauce, @recipes/fact-maillard-reaction-temperature, @recipes/anti-pattern-cold-pan-searing] requires: [@recipes/fact-maillard-reaction-temperature]

Meaning

Adding liquid (wine, stock, water, vinegar) to a hot pan after searing to dissolve the caramelized browned bits (fond) stuck to the pan bottom. Those bits are concentrated flavor — deglazing releases them into the liquid, forming the base of a pan sauce.

Aliases

• deglaze
• lifting the fond

Requires

• @recipes/fact-maillard-reaction-temperature