Mondo Knows Facts
Liquid dissolves caramelized pan drippings into rich sauces
Pouring cold liquid into a hot pan dissolves concentrated fond sediment
Deglazing is a sauce-making technique where liquid such as wine, stock, or water is poured into a hot pan after searing meat or vegetables. The liquid loosens and dissolves the brown caramelized protein bits known as fond stuck to the pan surface. This turns flavorful surface drippings into a rich pan sauce base.
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Tags: deglazing, sauces, technique
Liquid dissolves caramelized pan drippings into rich sauces: the short answers
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- Pouring cold liquid into a hot pan dissolves concentrated fond sediment. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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