Shelf · Sauces & emulsions · Medium heat
Deglazing
Pouring liquid into a hot, just-emptied pan and scraping up the browned bits stuck to it.
- The temperature band
- The pan · 100 to 200 °C
- The time
- About 1 min
Why it works
That fond is concentrated Maillard flavor that dissolves into the liquid and becomes the backbone of the sauce.
The tell
The liquid hisses, the brown patches lift with a wooden spoon, and the sauce turns glossy and dark.
- Fond stuck on
- Liquid goes in
- Sauce
How it fails
Deglazing a burnt-black pan dissolves bitterness into the sauce — if the fond smells scorched, wipe the pan and build the sauce fresh.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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