Deglazing

Deglazing a simple process by which liquid—stock, wine, water, or cream—is added to a container after browning meat or other food, to dissolve the residue. The bits adhering to the base and sides of the pan are scraped off and incorporated into the liquid. The residue includes soluble proteins and other substances which have leached from the food onto the surface of the pan; heating induces appetizing colour and flavour changes (the Maillard reaction) in these. Deglazing is a thrifty process, ensuring that the concentrated flavours are retained and become part of the sauce served with the food.