How to deglaze

How to deglaze

5 ratings

Difficulty

Easy 👌

Ingredients

Servings:-1+
chopped vegetables
wine for deglazing
oil for greasing
Metric
Imperial
  • chopped vegetables
  • wine for deglazing
  • oil for greasing

Utensils

  • wooden spoon
  • sauté pan

Tags

    An Essential Skill for Every Cook

    Deglazing is the process by which a cold liquid is poured into a hot pan in order to loosen and scrape up the brown bits that accumulate on the bottom. The “brown bits” are also known as “fond,” which is created when the sugars, carbohydrates, and proteins that are extracted from the pan-fried vegetables or meat deposit on the bottom of the pan and caramelize, thanks to the Maillard reaction.

    Why Fond Is Important

    Dissolving the fond into your dish through deglazing creates a base of umami and richness that ultimately elevates the entire recipe. It is one of the most important building blocks in cooking for more cohesive, flavorful food.