Deglazing

Deglazing
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Deglazing is a cooking technique which involves introducing a liquid to a used pan to extract pieces of food which may have become stuck to the pan during the cooking process.

DeGlaze/DeGlazing
Pronounced (dee-GLAYZ). After food (usually meat) has been sautéed and the food and excess fat removed from the pan, ...

Deglazing: It is absolutely essential to deglaze a pan when making a good gravy. After something has been browned or cooked in a pan, little bits of browned food remain in the pan. This is the good stuff! ...

What is Deglazing? In the culinary arts, to deglaze a pan means to add liquid, such as stock or wine, to the pan to loosen and dissolve ... Read the definition of Deglaze.
Delmonico Steak ...

The purpose of deglazing is to make a quick sauce or gravy for a roast, steak, chop, or a piece of seafood fillet or steak.

Wine, stock, and vinegar are common deglazing liquids.
Demi-Glace - A rich brown sauce comprised of espagnole sauce, which is further enriched with veal stock and wine and reduced to proper consistency.

It's terrific for deglazing pans, dressing salads and vegetable dishes, and for seasoning everything from grilled meat to poached fruit. Its quality varies enormously.

Add wine to pan and bring to a boil, deglazing the pan. Using large spoon, remove filling and any juices from cavities of ducks, adding to the pan. Prepare sauce: Strain juices in roasting pan into medium size saucepan. Add remaining 1 c.

This means liquid is added to loosen and dissolve the brown bits and pan drippings at the bottom of the pan that form during cooking and basting. This pulls all the flavor possible out of the cooking process. Deglazing liquid is usually broth, ...

au jus - the natural drippings or juice from a pan after cooking beef and deglazing
Cooking Terminology Starting With "B" ...

Pan gravy: A sauce made by deglazing pan drippings from a roast and combining them with a roux or other starch and additional stock.

Pan Sauce - A sauce made by deglazing the sauté pan used to cook meat, poultry, or fish, etc. with wine, stock or both and adding various ingredients including herbs, shallots, capers, etc. The liquid is then reduced to sauce consistency.

The purpose of deglazing is to dissolve the caramelized juices of meats dropped during the cooking process. This process is the secret of rich gravies, and a vital step in making good casseroles and soups.

[French] a rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the roasting pan, then reduced to achieve the rich flavor desired.
Just-in-time delivery (j-i-t) (food industry term): ...

This is called deglazing and can be done with wine, brandy, fortified wines, stock, cider, fruit juices or most typically a combination of two.

This is the natural pan drippings or juice that comes from a roasting pan after deglazing.
Bacteria ...

A small amount of sticking is needed to cause flavorful browning (called a glaze); adding liquid to lift the glaze from the pot is called deglazing. Additionally, nonstick pans cannot be used at high temperatures.

Deglaze-After cooking or roasting meat you add liquid such as milk, broth or water to dissolve the juices stuck to the bottom of the pan. Often deglazing is used when making gravy.
Dice-To cut food into small cubes.

Many of these are started by deglazing the dripping within a roasting pan, then that is reduced to achieve the rich flavor desired. jus lie is one that has been slightly thickened with cornstarch or flour.

Place the pan directly over the burner, and continue scraping or deglazing the pan as the gravy cooks. Add pepper to taste. If there are delicate stomachs or children at the table, you might want to make red-eye gravy with water instead of coffee.

Deglaze with 1/2-cup red wine and reduce to an essence (approximately one tablespoon of remaining liquid). Be sure to remove the pan from the heat before deglazing.
Add 8 ounces of demi-glace.

Any excess fat is normally removed from the juices, then a liquid, such as stock or wine, is added and stirred vigorously to incorporate the caramelised cooking juices. This process is known as deglazing.

Of Spanish origin, this vinegar is made from young sherry and can be used in salads or for deglazing. It is available from gourmet food stores.
Shiitake mushrooms ...

Others would have you put the pan directly over medium-high heat as you add the deglazing liquid, which is wine as often as stock. Putting the pan over the heat may be necessary in any event, as it will help loosen the really stubborn deposits.

These should generally be scraped off the bottom of the pan and dissolved into the deglazing liquid.

Cooking with acidic vegetables (e.g., tomatoes, tomatillos, or lemons) will disrupt the carmelization process and the onion will never soften. It's best to add acidic vegetables or wine (for deglazing) after the onions are soft.

When reducing, the liquid contents are rapidly boiled in order to reduce the volume of liquid so that the remaining contents are thicker and more flavorful. Deglazing involves less reduction and a slower cooking of the contents.

Use your own discretion and add a 1/4 cup of water, wine or broth to the bottom of the pan when the onions are sticking 'too much'. This part of the process is called "deglazing" ...

See also: Sauce, Stock, Cooking, Flavor, Pan