WHAT IS DEGLAZING?

After frying meat or vegetables, there will often be residual bits stuck to the pan, which are full of flavour. Deglazing is the process of adding liquid to a hot pan to release what has caramelised on the bottom of the pan. In most recipes, a wine or stock is used to do this, and this is an easy way of making a flavourful gravy or sauce.

It’s the process of adding liquid to a hot pan to release what has caramelised