Deglazing

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

To deglaze means to swirl a liquid in a sauté pan or other pan to dissolve cooked particles of food remaining on the bottom.

This term was used in connection with the production of brown stock and will be encountered again in Chapter 14 in relation to the basic technique of sautéing. It is also an important technique for finishing sauces that accompany sautéed items.

A liquid, such as wine or stock, is used to deglaze a sauté pan and then is reduced by one-half or three-fourths. This reduction, with the added flavor of the pan drippings, is then added to the sauce served with the item.