Deglazing is a cooking technique for dissolving browned food residue from a pan to flavor sauces, soups, and gravies.

Deglazing is a cooking technique for dissolving browned food residue from a pan to flavor sauces, soups, and gravies.

After meat has been browned/fried and removed from the pan, small bits of meat or fat may have been left behind. By adding liquid (stock, wine, or juice), the chef can scrap the browned bits of meat off the pan and allow them to dissolve in the liquid, flavouring the liquid with the meat and creating a basic sauce or jus to pair with the main course.