Deglaze
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To add liquid to a pan in which foods have been sautéed or roasted in order to dissolve the caramelized juices stuck to the bottom of the pan. |
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Always remove any fat left in the pan before deglazing. Over a medium heat add a small amount of liquid, usually stock or wine, even fruit juice can be used, and in a pinch, water will work. |
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The purpose of deglazing is to make a quick sauce or a base for a more elaborate sauce to accompany the food cooked in the pan. |
