What is Deglazing?
As certain food are seared, roasted or pan fried. They leave behind wonderful
caramelized bits also known as zuks. To use these bits, the food is generally removed
from the pan along with any excess oil. The pan is then deglazes with a liquid and just
make sure nothing is burned from the bottom. Otherwise, this will impart a bitter flavor.
Sometimes the ingredients such as garlic, onions or charlottes are sautéed first before the
liquid is added.
In this case, the ingredients are cook until translucent. Then the liquid is added to deglaze
the pan. The liquid use is often wine or stock but generally you can use any liquid to
deglaze. Note, when deglazing with the liquid that contains a high amount of alcohol, you
may want to remove the pan from the heat to prevent it from flaring up.
Once the liquid is added, the zuks are then scrapped from the bottom of the pan. The
liquid usually then reduce to concentrate the flavors. This process of deglazing is the base
of many stocks, gravies, and sauces. Additional liquid can also be added and again reduce
to create a beautiful and delicious sauce.
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