What are the fundamentals of deglazing?

Deglazing is the act of cleaning stuck fond (caramelized or browned bits) on a pan with liquid.

Deglazing is especially effective when a small amount of liquid is used at a time so that it instantly boils and vaporizes across the surface of the pan.

• This process is helped by scraping the fond with a spatula, coaxing any stubborn cooked proteins to release and dissolve into the liquid.

How does it work? Water hits the pan and boils, and the high heat dissolves the fond and allows it to release from the surface of the pan.

🍳 Kitchen Tool: Pan or Pot

🔥 Heat Type: Conduction

🌡️ Water/Pan Temperature: At least 212°F/100°C

🧪 Food Reaction(s): Caramelization Maillard Dehydration

Example dishes

• Pan sauces
• Au jus
• Braised meat
• Chili