Deglazing is a type of specific cooking technique, which is often used and applied when frying various types of meat.
Essentially, deglazing is all about removing burnt-on pan deposits when frying meat while still producing a good gravy sauce.
This process in cooking meat is due to the Maillard reaction. This is a chemical reaction where an interaction takes place between an amino acid and a reducing sugar that are contained in the raw meat.
This interaction takes place only under the influence of high temperature. The delicious browned crust of the meat is due to the Maillard reaction.
When deglazing the meat, which has been cut into small pieces and sautéed is removed, and the leftovers in the pan are used to make a delicious sauce to complement the dish.
For this purpose, oil, olive oil, wine or vinegar are used and after obtaining the sauce, the bottom of the pan remains clean of the burnt residues of the heat treatment.
Deglazing is widely used in the culinary arts.
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