#AtoZChallenge: #Cooking Terms – D is for Deglazing

DThe process of deglazing involves the removal & dissolving of browned food substances found at the bottom of the pan (called fond – from the french word meaning bottom) using some sort of liquid.  The resulting liquid, after deglazing (also called a Jus), is used as the base for a variety of sauces & gravies.  The “Jus” can also simply be used by itself.

The process of deglazing is relatively simple but does require attention.

A couple things to note about deglazing:

  • It works best if done in other than a non-stick pan as you want bits of food particles to stick to the pan
  • Dairy products have a tendency to curdle.  It is best to stick to clear liquids such as the following:
    • Red or white wine
    • Beer
    • Stock—fish, chicken, beef, vegetable, etc.
    • Broth
    • Cooking liquid (water that you cooked beans in, for example)
    • Cognac/brandy
    • Fruit juice
    • Vinegar


{We will assume that you have already cooked some meat, poultry or fish.}

  1. After removing the meat from the pan and pouring off excess grease, return the pan back to the heat.
  2. Pour a couple tablespoon of one of the liquids mentioned above and, using a metal scraper, scrape the bits of food off the bottom pan.
  3. Stir the bits of unstuck food substance dissolving it into the liquid while bringing said liquid to boil.  Do not let this boil for more than a couple seconds.
  4. You can then continue to make this liquid or Jus into a sauce or gravy.


Join me on an A to Z Journey of Cooking Terms throughout the month of April.


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