Deglazing is the use of liquid, usually wine or stock, to release fond from a hot pan. Fond is all of the carmelized bits of meat and vegetables that get stuck to the bottom of a pan, particularly when searing.
Deglazing is the use of liquid, usually wine or stock, to release fond from a hot pan. Fond is all of the carmelized bits of meat and vegetables that get stuck to the bottom of a pan, particularly when searing.
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