Q: What is deglazing and why do we do it?A: Deglazing is using a small amount of liquid (usually enough to cover the bottom of the pan by no more than 1/4-inch) to loosen the bits of caramelized food at the bottom of a pan after it has been cooked or partially cooked. The liquid is added to the pan directly after the item being sauteed is removed from the pan. If the liquid being added is high alcohol, the pan should be removed from the heat before the liquid is poured in. A spatula or wooden spoon is used to scrape up the little attached bits. The heat should be on high, to reduce the amount of liquid and further intensify the flavors.
The caramelized food particles, called fond, are highly flavorful, since they are concentrated juices from the cooked item. As they absorb the liquid, usually, stock, wine, broth, or water, they mix with the flavors in the liquid, making a perfect compliment for the cooked item, since they have the same source.
The liquid used to deglaze should either augment the flavor or contrast it. Usually with a mildly flavored food, like chicken or fish, the deglazing liquid is a similarly flavored stock or broth. If the food has stronger flavors or is high in fat, such as duck or sausage, the liquid added will be tart or acidic, like wine or citrus juice, which will cut the fatty flavors. Either flavor will be the base of the sauce used for the dish. Any juices that pool in the bottom of the dish the food should be added back to the pan and reduced with the deglazing liquid for additional flavor.
After the fond has been scraped up, additional seasonings, such as salt and pepper or a handful of chopped herbs or spices can be added. The sauce, once reduced by at least half, can then be finished with bits of cubed cold butter, stirred in after the pan has been removed from the heat. The butter will thicken and enrich the sauce.
On a more practical level, deglazing allows the pan to be scraped, which helps cleaning it later.
-Food Network Kitchens
