How to deglaze

An Essential Skill for Every Cook

Deglazing is the process by which a cold liquid is poured into a hot pan in order to loosen and scrape up the brown bits that accumulate on the bottom. The “brown bits” are also known as “fond,” which is created when the sugars, carbohydrates, and proteins that are extracted from the pan-fried vegetables or meat deposit on the bottom of the pan and caramelize, thanks to the Maillard reaction.

Why Fond Is Important

Dissolving the fond into your dish through deglazing creates a base of umami and richness that ultimately elevates the entire recipe. It is one of the most important building blocks in cooking for more cohesive, flavorful food.

Enjoy your meal!