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Glossary

Deglazing

Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to make a sauce, known as a pan sauce, that is often made to accompany sautéed meats. The browned residue is due to either the Maillard reaction or caramelization.

When a piece of meat is roasted, pan fried or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat.