Deglaze
The process of removing food, usually meat, that is left/stuck in the pan after sauteing. A small amount of liquid (usually wine or broth, but it depends on the recipe) is poured and heated in the pan. It is then stirred up to remove the now loosened food from the pan, the end result is usually the basis for a flavorful sauce.
Vivienne Westwood
Madeleine Thompson
Mango
THANK YOU for this one. i always hear them say it on top chef, and i always mean to look it up, but i kept forgetting to.
1I love deglazing. I always do it after cooking/braising meats in a pan, with some type of wine. It is the perfect addition to any meal! Yummy...
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