Deglaze
Definition:
After foods are fried or cooked in a skillet or pan in the oven, the pan is deglazed. This means liquid is added to loosen and dissolve the brown bits and pan drippings at the bottom of the pan that form during cooking and basting. This pulls all the flavor possible out of the cooking process. Deglazing liquid is usually broth, a marinade, or wine. Deglazing is the first step when cooking many sauces.
Pronunciation: dee GLAAZ
• (verb)
Examples: After browning the pork chops, deglaze the pan with the white wine, stirring well and bringing to a full boil to loosen and dissolve all pan drippings.
Related Resources:
Cooking Tips
Learn about the best liquids to use when deglazing, as well as tips for the smoothest gravy.
Methods
Once you learn cooking methods, you'll find you can make many more foods. Take a peek at these excellent cooking and baking resources.
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