Deglazing (cooking)

Deglazing (cooking)

Deglazing is a cooking technique for removing and dissolving caramelized bits of food from a pan to make a pan sauce.

Sucs left in a white enamel pot after browning pork

When a piece of meat is roasted, pan fried or prepared in a pan with another form of dry heat, a deposit of caramelized sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is sucs, pronounced: [syk] ( listen)), from the French word sucre (sugar).[1]

Usually, the meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and caramelized meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat stock, a spirit, some wine, or verjuice is added to act as a solvent. This allows the cook to scrape the dark spots from the bottom of the pan and dissolve them, creating a basic sauce.[2] The culinary term fond, French for "base" or "foundation", refers to this sauce, although it is also sometimes used to describe the caramelized food bits instead (commonly in America).

A chicken-based bouillon in the process of preparation

This method is the cornerstone of many well known sauces and gravies. The resulting liquid can be seasoned and served on its own (sometimes called a jus), or with the addition of aromatic vegetables, such as onions or shallots, carrots and celery, or be used as the base for a soup. The sauce can also be thickened by whisking butter in; through the addition of a starch, such as flour, cornstarch, or arrowroot; or simply simmered down with a steady heat to form a rich, concentrated reduction.

References

  1. ^ Northwest Culinary Academy of Vancouver [1]

Further reading


Wikimedia Foundation. 2010.

Игры ⚽ Нужно решить контрольную?

Look at other dictionaries:

  • Deglazing — refers to the removal of a shiny or smooth surface. Deglazing (cooking), using a liquid to remove cooked on residue from a pan Deglazing (engine mechanics), abrading the polished surface of a cylinder Removal of the ceramic glaze from pottery See …   Wikipedia

  • Glaze (cooking technique) — A glaze in cooking is a coating of a glossy, often sweet, substance applied to food. Egg whites and icing are both used as glazes. For example, doughnut glaze is made from a simple mixture of confectioner s sugar and water. Glazes can also be… …   Wikipedia

  • Stock (food) — For other uses, see Stock (disambiguation). Making stock in a pot on a stove top. Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces …   Wikipedia

  • Non-stick pan — A non stick pan Non stick pans are cooking pans made from or coated with materials designed to prevent food from sticking to their surface during the cooking process. Most non stick pans are made using Teflon (PTFE) coating although newer… …   Wikipedia

  • Sauce — For other uses, see Sauce (disambiguation). In cooking, a sauce is liquid, creaming or semi solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to… …   Wikipedia

  • Pan sauce — A pan sauce is a type of sauce that is often made to accompany sauteed meats. Generally speaking, a pan sauce is made by cooking a meat at high temperature in a skillet, removing the meat once it is done, removing any excess fat, then deglazing… …   Wikipedia

  • deglaze — /dee glayz /, v.t., deglazed, deglazing. 1. to remove the glaze from (porcelain or the like), so as to impart a dull finish. 2. to add wine or other liquid to (a pan in which meat has been roasted or sauteed) so as to make a sauce that… …   Universalium

  • deglaze — /diˈgleɪz/ (say dee glayz) verb (t) (deglazed, deglazing) to rinse (a cooking) vessel by diluting the concentrated juices and sediments left in it after roasting, frying, etc., with wine or stock, in the preparation of a sauce or gravy. {de +… …  

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”