KotiChef

To understand deglazing, we need to look at what happens on a molecular level. When you cook food, especially proteins, in a hot pan, two main processes occur:

1. Maillard Reaction - This is a complex chemical reaction between amino acids (from proteins) and reducing sugars, creating hundreds of new flavor compounds. It's what creates the browned surface on a steak or the golden crust on bread.

2. Caramelization - When heat breaks down sugars, they transform, developing deeper, more complex flavors.

Both processes create compounds that stick to the pan's surface. When you add liquid, several things happen:

• The liquid rapidly cools the pan surface

• The heat causes the liquid to simmer or boil

• The mechanical action helps lift the fond

• Most importantly, the liquid dissolves the water-soluble flavor compounds in the fond

These dissolved compounds are full of glutamates and inosinates – natural flavor enhancers that create umami, the savory fifth taste. By dissolving and concentrating these compounds, you're essentially creating a flavor-packed natural sauce base.

The effectiveness of deglazing depends on the type of pan you use. Stainless steel, cast iron, and carbon steel develop the best fond. Non-stick pans, by design, prevent food from sticking, which means less fond development.