Deglazing (cooking)

Lore & Background

Deglazing is a cooking technique used to dissolve and remove browned food residue, known as sucs, from the bottom of a pan after dry-heat cooking methods such as roasting, pan-frying, or similar preparations. The term sucs derives from the Latin word *succus*, meaning sap, and refers to the deposit of browned sugars, carbohydrates, and proteins that forms on the pan’s surface, along with any rendered fat. After the meat is removed, most of the fat is poured off, leaving a small amount with the dried, browned juices. The pan is then returned to heat, and a liquid—such as vegetable or meat stock, wine, spirits, or verjuice—is added as a solvent. Dairy is unsuitable for deglazing because it may curdle when exposed to high heat. The solvent allows the cook to scrape and dissolve the dark spots, incorporating the browned material into a basic sauce. The resulting liquid is referred to by the French culinary term *fond*, meaning “base” or “foundation”; in the United States, *fond* is sometimes used interchangeably with *sucs*. The flavor depends primarily on the meat, the deglazing liquid, and any added aromatics, herbs, or butter. This method forms the basis for many sauces and gravies; the liquid can be served alone as a *jus*, combined with aromatic vegetables like onions, shallots, carrots, or celery, used as a soup base, or thickened by whisking in butter, adding starch such as flour, cornstarch, or arrowroot, or simmering to a concentrated reduction. Deglazing is also applied to vegetables, particularly those that leave sugars in the pan, such as when caramelizing onions. Since vegetables produce less fat, they need not be removed; the liquid is added directly, allowing the fond to meld with the vegetables rather than forming a separate sauce.

Reader's Guide

Deglazing is a cornerstone of many well-known sauces and gravies. The flavour is determined chiefly by the meat, the liquid used for deglazing, and any flavouring or finishing ingredients added, such as aromatics, herbs, or butter. The resulting liquid can be seasoned and served on its own (sometimes called a jus), or with the addition of aromatic vegetables, such as onions or shallots, carrots, and celery, or used as the base for a soup. The sauce can also be thickened by whisking in butter, through the addition of a starch, such as flour, cornstarch, or arrowroot, or simply simmered down with a steady heat to form a rich, concentrated reduction. Deglazing can also be used while cooking vegetables, especially ones that have left sugars at the bottom of a pan, such as in caramelizing onions.

Did You Know?

• The French culinary term for browned deposits is sucs, from the Latin word succus (sap).
• Dairy is not recommended for deglazing, as it may curdle when added to high heat.
• In the United States, fond may be used interchangeably with sucs.
• Deglazing is commonly used in caramelizing onions.