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What is that technique called when you add white wine to the bottom of a pan that has brown bits?

This question is part of Test Your Culinary Acumen!
Asked by Wyatt Williams, Last updated: Sep 09, 2020

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2 Answers

John Adney

John Adney

John Adney
John Adney

Answered Jan 27, 2017

Deglazing is the answer.

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John Smith

John Smith

John Smith
John Smith

Answered Oct 11, 2016

Deglazing

Never throw out that stuff on the bottom. When meat browns it creates many new flavors, known as the Maillard reaction. It has tons of flavor that you could make a lovely sauce with.
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