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What is deglazing?

Deglazing is the use of liquid, usually wine or stock, to release fond from a hot pan. Fond is all of the carmelized bits of meat and vegetables that get stuck to the bottom of a pan, particularly when searing.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Posted by Justin on Nov 27, 2008 | Trackback You can leave a comment if you'd like.


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