What does "deglaze" mean in cooking?

Prepare for your Culinary Precision Exam. Utilize flashcards and multiple-choice questions, each with hints and explanations. Get ready to excel in your test!

In culinary terms, "deglaze" refers specifically to the process of adding liquid to a hot pan after food has been sautéed or browned. This action serves to dissolve the flavorful browned bits that remain stuck to the bottom of the pan, known as fond. These bits are packed with concentrated flavors and contribute significantly to the overall taste of the dish. By adding a liquid, such as broth, wine, or even water, the heat helps to lift these particles off the pan's surface, allowing them to blend into the liquid, which can then be used as a base for sauces or gravies. This technique is essential for enriching dishes and maximizing flavor extraction, making it a fundamental skill in cooking.

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