Cooking Terms

DEGLAZE
After a piece of meat has been fried, a delicious simple sauce can be made in the same pan. The meat is removed from the pan, the pan is returned to the heat and liquid (often alcohol but may be stock or even water) is added. The liquid allows you to scrape all the tasty bits left behind by the cooking process from the bottom of the pan, and dissolve them. This then forms the basis for a sauce or gravy.