deglaze
Add liquid, scrape
To deglaze is to add liquid to a hot pan after cooking meat or vegetables, dissolving the caramelized bits stuck to the bottom.
Wine, stock, or vinegar are common choices.
The resulting liquid becomes a flavorful base for sauces and gravies: Deglaze the pan with white wine and scrape up the fond.
Having tender affection
- scrapeRub harshly against
- stockGoods kept for sale
- wineFermented grape beverage
- liquidFree-flowing substance
broth · heat · simmer · caramelization · bits · aromatics · alcohol · vinegar
Shallow pan for frying
Fermented grape beverage
- stockGoods kept for sale
- brothClear simmered meat liquid
- vinegarAcidic cooking liquid
- brandySpirit from fermented fruit
cognac · sherry · marsala · vermouth · beer · cider · spirits · bourbon
Natural meat juices
- demi-glaceConcentrated French brown sauce
- gravyThickened meat drippings
- bordelaiseSauce from Bordeaux region
- chasseurFrench hunter-style cooking
fond
Having tender affection
liquid · broth · heat · simmer · caramelization · bits · aromatics · alcohol · vinegar · dissolve
skillet
Shallow pan for frying
wine
Fermented grape beverage
brandy · cognac · sherry · marsala · vermouth · beer · cider · spirits · bourbon · sake
jus
Natural meat juices
- demi-glaceConcentrated French brown sauce
- gravyThickened meat drippings
- bordelaiseSauce from Bordeaux region
simmer
Cook just under boiling
- concentrateReduced, potent form
- thickenIncrease in viscosity
- evaporateTransition to gaseous state
intensify · consistency · viscosity · emulsify · mount · finish · enrich · nappe · coating
- cookingbaking, chop, boiling, dice, mince
- cooking termsbaste, baking, blanch, braise, roasting
- sauteingskillet, pan, high heat, browning, stirring
- sautéingpan, skillet, wok, oil, butter
- cooking techniquessear, simmering, boiling, frying, saute
- French cuisinebaguette, croissant, coq au vin, crepe suzette, croissants