To deglaze means to swirl a liquid in a sauté pan or other pan to dissolve cooked particles of food remaining on the bottom.

This term was discussed in relation to the basic technique of sautéing in Chapter 4 and again in connection with the production of brown stock. It is also an important technique for finishing sauces that accompany sautéed items.

A liquid such as wine or stock is used to deglaze a sauté pan and then is reduced by one-half or three-fourths.This reduction,with the added flavor of the pan drippings, is then added to the sauce that is served with the item.

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