What does “deglaze a pan” mean?

Meat in a pan with deglaze sauce

The cornerstone of sauces and gravies, the term “deglaze” comes from the French word “déglacer”. It is a very common culinary technique used to create magnificent sauces for meats. After cooking a cut of meat (roast, steak, cutlet …), this must be removed from the pan where it was cooked and set aside. All cooking … Read more

Your Cart
Your cart is emptyReturn to Shop
Calculate Shipping
Apply Coupon