Deglazing (cooking) - AbsoluteAstronomy.com

Deglazing is a cooking technique for removing and dissolving caramelized bits of food from a pan to make a pan sauce

Pan sauce

A pan sauce is a type of sauce that is often made to accompany sauteed meats.Generally speaking, a pan sauce is made by sauteing a meat at high temperature in a skillet, removing the meat, pouring off any excess fat, deglazing the pan with a liquid such as stock or wine, and incorporating the...

.
When a piece of meat

Meat

Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...

is roasted

Roasting

Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered by some as a flavor enhancement. Roasting uses more indirect, diffused heat , and is...

, pan fried

Frying

Frying is the cooking of food in oil or another fat, a technique that originated in ancient Egypt around 2500 BC. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. In commerce, many fats are called oils by custom, e.g...

or prepared in a pan with another form of dry heat, a deposit of caramelized sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is sucs, syk), from the French word sucre (sugar).

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

Stock (food)

Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.- Preparation :Stock is made by simmering various ingredients in water, including some or all of the following...

, a spirit

Distilled beverage

A distilled beverage, liquor, or spirit is an alcoholic beverage containing ethanol that is produced by distilling ethanol produced by means of fermenting grain, fruit, or vegetables...

, some wine

Wine

Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...

, or verjuice

Verjuice

Verjuice is a very acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to...

is added to act as a solvent

Solvent

A solvent is a liquid, solid, or gas that dissolves another solid, liquid, or gaseous solute, resulting in a solution that is soluble in a certain volume of solvent at a specified temperature...

. This allows the cook to scrape the dark spots from the bottom of the pan and dissolve them, creating a basic sauce. The culinary term fond, French for "base" or "foundation", refers to this sauce, although it is also sometimes used to describe the caramelized food bits instead (commonly in America).

This method is the cornerstone of many well known sauces and gravies

Gravy

Gravy is a sauce made often from the juices that run naturally from meat or vegetables during cooking. In North America the term can refer to a wider variety of sauces and gravy is often thicker than in Britain...

. The resulting liquid can be seasoned and served on its own (sometimes called a jus

Au jus

Au jus is French for "with [its own] juice"; jus is the juice itself.In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping...

), or with the addition of aromatic vegetables, such as onions or shallots, carrots and celery, or be used as the base for a soup

Soup

Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...

. The sauce can also be thickened by whisking butter in; through the addition of a starch

Starch

Starch or amylum is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store...

, such as flour

Flour

Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...

, cornstarch

Cornstarch

Corn starch, cornstarch, cornflour or maize starch is the starch of the corn grain obtained from the endosperm of the corn kernel.-History:...

, or arrowroot

Arrowroot

Arrowroot, or obedience plant , Bermuda arrowroot, araru, ararao, is a large perennial herb found in rainforest habitats...

; or simply simmered down with a steady heat to form a rich, concentrated reduction.

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