Deglazing is a cooking technique for removing and dissolving
browned food residue from a pan to flavor sauces, soups, and gravies.
When a piece of
meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
is
roasted, pan-
fried, or prepared in a pan with another form of dry heat, a deposit of browned 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'', ), from the Latin word ''succus'' (sap).
The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat
stock
In finance, stock (also capital stock) consists of all the shares by which ownership of a corporation or company is divided.Longman Business English Dictionary: "stock - ''especially AmE'' one of the shares into which ownership of a company ...
, a
spirit,
wine, or
verjuice is added to act as a
solvent. Dairy, however, is not recommended for deglazing, as it may
curdle when added to high heat.
The solvent allows the cook to scrape the dark spots from the bottom of the pan and dissolve them, incorporating the remaining browned material at the bottom of the pan into a basic sauce.
The culinary term ''fond'', French for "base" or "foundation", refers to this sauce. (In the United States, ''fond'' may also be used interchangeably with ''sucs''.)
The flavour is determined chiefly by the meat, the liquid used for deglazing, and any flavouring or finishing ingredients added, such as aromatics, herbs, or butter.
This method is the cornerstone of many well-known sauces and
gravies. The resulting liquid can be seasoned and served on its own (sometimes called a
jus), or with the addition of aromatic vegetables, such as
onions or
shallots,
carrots
The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nativ ...
, and
celery, or used as the base for a
soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...
. The sauce can also be thickened by whisking in butter, through the addition of a
starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
, such as
flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...
,
cornstarch, or
arrowroot, or simply simmered down with a steady heat to form a rich, concentrated reduction.
Deglazing can also be used while cooking vegetables, especially ones that have left sugars at the bottom of a pan. It is commonly used in caramelizing onions.
Because vegetables do not produce as much fat, they do not need to be removed from the pan to pour off excess grease. Instead, the liquid can be added directly to the pan and stirred, allowing the fond to meld with the vegetables, rather than creating a separate sauce.
References
{{reflist
External links
Deglazing: It works like magic, Leslie Brenner - Los Angeles Times
Sauces
Cooking techniques
Culinary terminology