What does "deglazing" refer to in cooking?

What does "deglazing" refer to in cooking?

• A. Adding butter to a pan
• B. Adding liquid to a hot pan to loosen browned bits
• C. Soaking meat in marinade
• D. Simmering a sauce

Answer: (B)

Deglazing refers to the technique of adding liquid to a hot pan after the cooking process to loosen and dissolve the browned bits, known as the fond, that have developed on the bottom. This process is essential in developing depth of flavor in sauces and gravies. When a pan is heated, the natural sugars and proteins in the food caramelize, creating those flavorful bits that cling to the surface. By pouring a liquid, such as wine, broth, or even water, into the hot pan, you can effectively lift those bits off the bottom as the liquid heats up. This creates a base for a sauce or adds complexity to a dish. The quality of the final sauce relies significantly on this initial step, as the fond contains concentrated flavors that enhance the overall taste. The other options described do not capture the essence of deglazing. Adding butter to a pan is a common technique, but it does not address the process of lifting fond. Soaking meat in marinade pertains to flavoring before cooking, and simmering a sauce involves cooking it down rather than liberating residues from the cooking process. Thus, the choice that aligns with the definition of deglazing is incorporating liquid into a hot pan to extract those valuable flavors.

Deglazing refers to the technique of adding liquid to a hot pan after the cooking process to loosen and dissolve the browned bits, known as the fond, that have developed on the bottom. This process is essential in developing depth of flavor in sauces and gravies. When a pan is heated, the natural sugars and proteins in the food caramelize, creating those flavorful bits that cling to the surface.

By pouring a liquid, such as wine, broth, or even water, into the hot pan, you can effectively lift those bits off the bottom as the liquid heats up. This creates a base for a sauce or adds complexity to a dish. The quality of the final sauce relies significantly on this initial step, as the fond contains concentrated flavors that enhance the overall taste.

The other options described do not capture the essence of deglazing. Adding butter to a pan is a common technique, but it does not address the process of lifting fond. Soaking meat in marinade pertains to flavoring before cooking, and simmering a sauce involves cooking it down rather than liberating residues from the cooking process. Thus, the choice that aligns with the definition of deglazing is incorporating liquid into a hot pan to extract those valuable flavors.