ca854cdc_oking_For_Engineers__June_2004__Definition
[Term] Deglaze [Definition] 
To heat a small amount of liquid with the intention of removing browned bits of food left from pan frying. This step is performed after the food and excess fat has been removed. The liquid is often wine or stock and the resulting mixture is used as a base for a sauce to accompany the pan fried food.
Cooking For Engineers: June 2004
Definition