Definition of the Day - Deglaze

Pronounced (dee-GLAYZ)

This is the process by which a small amount of liquid is heated (or added to a hot pan) after food (usually meat) has been sautéed and the food and excess fat removed from the pan. The liquid is stirred to loosen browned bits of food on the bottom. This is generally done with wine or stock and the resulting mixture often becomes a base for a sauce to accompany the food cooked in the pan. This practice can also be done while leaving the food in the pan and using the resulting mixture as the base for a soup or stew.