Dimiri wrote:

> "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
>
>
On the other hand, I grill a nice steak, eat it up, and de-glaze my
stomach with a cabernet.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener