the.com/deglaze
the act of bribing a hot pan to surrender its caramelized secrets
means To pour liquid into a hot pan and scrape up the browned, stuck-on bits left from searing, dissolving them into a flavorful sauce.
from From the French 'déglacer,' literally 'to un-ice' or 'remove the glaze' — built from 'de-' (off, away) plus 'glace' (ice, but also a glossy coating). In French cooking 'glace' came to mean that shiny, concentrated layer fond clinging to the pan, so to 'deglaze' is to lift that frozen-looking crust back into liquid life. English borrowed the term wholesale from the kitchens that gave us so much culinary vocabulary.
- the prize
- Browned bits are called fond, French for foundation
- chemistry
- Liquid dissolves stuck Maillard compounds into instant sauce
- any liquid
- Wine, stock, even water all work fine
- timing
- Add liquid while pan is still screaming hot
julia child's beef bourguignon — classic french cooking technique where red wine deglazes the pan after searing meat, demonstrated in her 1963 cookbook 'mastering the art of french cooking'
restaurant kitchen pan sauces — professional chefs deglaze with stock or wine after searing proteins to make pan sauces, standard technique in michelin-starred kitchens worldwide