Difference between revisions of "Deglazing"

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A technique of recapturing flavor from the pan of sauteed items by dumping excess fat and while the pan is still hot, dumping in a liquid, and scraping up the brown bits from the bottom of the pan. This flavors the liquid with the flavorful browned portion of the sauteed item.
 
A technique of recapturing flavor from the pan of sauteed items by dumping excess fat and while the pan is still hot, dumping in a liquid, and scraping up the brown bits from the bottom of the pan. This flavors the liquid with the flavorful browned portion of the sauteed item.
  
[[Category:Cooking_Basics]][[Category:Techniques]][[Category:Savory]]
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[[Category:Techniques]][[Category:Savory]]

Revision as of 00:16, 5 September 2008

A technique of recapturing flavor from the pan of sauteed items by dumping excess fat and while the pan is still hot, dumping in a liquid, and scraping up the brown bits from the bottom of the pan. This flavors the liquid with the flavorful browned portion of the sauteed item.