brown bits
Pan's caramelized residue
Brown bits are the caramelized fragments left in a pan after cooking meat or vegetables—the dark residue that sticks to the surface.
In cooking, these are prized for building flavor: you deglaze the pan with liquid to lift the brown bits and incorporate them into sauces or gravies.
Scrape up all the brown bits for the gravy.
- crispy edgesBrowned, textured outer portions
- sautéingQuick cooking in fat
- caramelizationSugar's heat transformation
- deglazingDissolving pan drippings
- pan sauceSauce from deglazed drippings
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