Definition

1. Verb:
   • To dissolve cooking juices or browned food particles in (a pan) by adding a liquid and stirring: This is a culinary technique used to create a flavorful sauce or gravy from the residue left in a pan after roasting or sautéing.

Usage

• The verb "deglaze" is used specifically in cooking contexts. It is a transitive verb, meaning it requires a direct object (the pan or cooking vessel).
• It describes the action of adding a liquid (such as wine, stock, or water) to a hot pan to loosen and dissolve the flavorful browned bits (called ) stuck to the bottom.

Examples

• Verb:
  • After searing the steak, remove it and deglaze the pan with red wine to make a sauce.
  • The recipe instructs you to deglaze the skillet with a little chicken broth.
  • Always deglaze a hot pan; a cold pan will not release the fond effectively.

Advanced Usage

• "To deglaze with [liquid]": This common construction specifies the liquid used in the process.
  • For a richer flavor, deglaze with a dry sherry instead of water.
• The resulting liquid after deglazing is often reduced (cooked to evaporate some water) to concentrate the flavor into a pan sauce.

Variants and Related Words

• Deglazing (gerund/noun): The act or process of deglazing.
  • The deglazing step is essential for a flavorful gravy.
• Fond (noun): The French culinary term for the browned bits and caramelized juices left in the pan after cooking, which are dissolved during deglazing.

Synonyms

• Reconstitute (the pan juices): A more technical term with a similar meaning in a culinary context.
• Loosen (the browned bits): A simpler, descriptive phrase for the initial action.

Related Phrases

• "To make a pan sauce": This is the common goal of the deglazing process. Deglazing is the first step in making a pan sauce.
  • After roasting the chicken, deglaze the tray to make a simple pan sauce.
• "To scrape up the browned bits": A descriptive phrase for the stirring action involved in deglazing.
  • Use a wooden spoon to scrape up the browned bits as you deglaze.

Verb

1. dissolve cooking juices or solid food in (a pan) by adding liquid and stirring