Deglazing

Deglazing is a classic way of finishing a dish after the cooked item has been removed to a warm place to stand, whereby the residual bits left on the bottom of the pan after frying or roasting a piece of meat or fish are scraped off the pan where they have stuck and stirred into some wine or stock which has been added to the very hot pan. The wine or stock bubbles away quickly as it amalgamates with the tasty bits in the pan and within a minute or so you are left with a tablespoon or two of intensely flavoured, syrupy sauce or gravy.