In the culinary world, there are many processes of heat treatment for food - blanching, stewing, roasting, boiling, deglazing and many others.
It is deglazing, that will be discussed in this advice. We'll explain what it is and how to do it properly.
Basically, deglazing is a process where you remove any leftover meat that's left after you've sealed it in a pan.
So when you're making a sauce or stewing vegetables in the same pan, they'll pick up the remaining bits of meat and absorb its flavors. This process is very suitable for making sauces after you have sautéed meat in the pan or other cookware.
When you cook dry meat in a pan, whether you fry it, bake it, or just seal it, there are always particles of it left on the bottom of the cookware in which you processed it. What remains of it are the so-called baked sugars, carbohydrates and proteins, along with the fat, that has melted from the meat.
In French cuisine they call this process sucs, which in translation means - juices. Simply put, a sauce in a pan is made by sealing, frying, roasting or sauteing meat in a pan at a very high temperature.
After the meat is taken out, some of the fat, that it has released is removed and a small part of it is left, then a small amount of liquid is poured into the pan, which can be oil, wine, vinegar, etc.
Wait for the liquid to heat up, the remains of the meat are dissolved in it and in this way the so-called "main sauce" is obtained. That way won't have a lot to wash, because the bottom of the pan stays clean.
In French cuisine, the sauce, which is obtained is called "base" sauce. How this sauce will taste depends entirely on what kind of meat you use and how you flavored it before cooking it.
This sauce can be used as a base for other sauces if vegetables are added to it. This sauce can also be a perfect base for vegetable soup. If you want to thicken it, you can add butter, starch or flour. That way it is cooked on a low heat, until the Gravy sauce thickens, as it is called in English cuisine.
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