Degiazlng

After sautéing, frying, roasting (or even grilling) meat, poultry or fish, the cooked food is removed from the pan and a little liquid added (usually wine, spirits or stock) and the residue boiled vigorously while scraping the pan to incorporate intensely flavoured elements stuck to the bottom and thus produce a tasty sauce. In other words, making a gravy without using Bisto.