Deglaze
Using liquid to release the fond on a cooking surface.
What are the fundamentals of deglazing?
Deglazing is the act of cleaning stuck fond (caramelized or browned bits) on a pan with liquid.
Deglazing is especially effective when a small amount of liquid is used at a time so that it instantly and vaporizes across the surface of the pan.
This process is helped by scraping the fond with a spatula, coaxing any stubborn cooked proteins to release and dissolve into the liquid.
How does it work? Water hits the pan and boils, and the high heat dissolves the fond and allows it to release from the surface of the pan.
🍳 Kitchen Tool: Pan or Pot
🔥 Heat Type: Conduction
🌡️ Water/Pan Temperature: At least 212°F/100°C
🧪 Food Reaction(s):
Example dishes
Pan sauces
Au jus
Braised meat
Chili
Deglaze in action
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