"John D. Misrahi" > wrote in message
...
> Can anyone explain this process to me?
>
> thanks,
>
> John

Officially:

deglaze
[dee-GLAYZ]
After food (usually meat) has been sautéed and the food and excess fat
removed from the pan, deglazing is done by heating a small amount of liquid
in the pan and stirring to loosen browned bits of food on the bottom. The
liquid used is most often wine or stock. The resultant mixture often becomes
a base for a sauce to accompany the food cooked in the pan.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


That is all there is to it. Really it is using any liquid to suspend or
dissolve the bits of food left in a frying, roasting pan etc.

Dimitri