Cheftionary

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Studying different culinary terms, learning and practicing recipes all the time. I am very passionate about food and family. I cook at work and at home.

Friday, February 26, 2016

Deglaze

The process of adding a highly aromatic liquid (for increased flavor) or water to a pan to remove and dissolve the food particles (also known as fond) left over from cooking bones and vegetables for stock or sautéing a piece of meat in a pan. After adding the liquid, use a wooden spoon to loosen the rest of the food particles and reduce the heat to simmer the sauce. This process is used to create a sauce for a dish or add flavor to a stock.