Deglaze

Deglazing is a technique for removing and dissolving browned food residue from a pan that any meat has been cooked in, to flavour sauces, soups, and gravies. When a piece of meat is roasted, pan-fried, or prepared in a pan with another form of dry heat, deposits of the meat are left on the bottom of the pan, along with any rendered fat. The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat stock, or wine, is added, the bottom of the pan scraped to incorporate the liquid with the residue and then passed through a sieve to be used for Jus lié or other sauces.