Deglazing rescues flavorful browned bits from the bottom of a pan, preventing a tragic loss of deliciousness into the dishwater. Searing or sauteing food in a hot pan creates flavorful compounds through caramelization and the Maillard reactions, and many of these tasty browned bits get stuck to the pan. Once the food is removed, a quick splash of wine, stock, or even water into the hot pan (along with a bit of stirring) dissolves these cooked particles into the liquid, which can then be used as a tastebud-tingling addition to a sauce or gravy.
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Cooking is an Art and a Science celebrates the essential elements of cooking. Browse our online library of videos to learn culinary terms and simple techniques. Then, look for Cooking is an Art and a Science menu items in your Bon Appétit café. It’s a delicious way to discover the craft behind your cuisine.