When Should You Deglaze Food?

Deglazing converts the frying process into a cooking process by adding a non-fatty liquid, such as water or wine. As soon as a crust has formed on food such as meat or vegetables and roasted aromas can be perceived, deglazing begins. If a liquid is now added, the products continue to cook inside and stock is created from which a sauce can be made by adding cream or butter.

However, care should be taken when adding the liquid to the food – the water may splash and there is a risk of burns or scalding. After deglazing, the food is usually left to simmer at a lower temperature level.