What does the process of “deglazing” involve?

The process of deglazing is correctly identified as involving the addition of liquid to a hot pan to loosen browned bits of food. When food is cooked in a pan, especially meats or vegetables, they often leave behind flavorful bits that become caramelized and stuck to the bottom. These browned bits, known as fond, are full of concentrated flavor.

By pouring a liquid—such as stock, wine, or even water—into the hot pan, the heat helps to loosen the fond from the surface. As the liquid heats up, it picks up these flavorful bits, creating a rich base that can be used to make sauces or enhance the overall flavor of the dish. This technique is widely used in culinary practices for its ability to elevate the taste of a meal significantly, turning something simple into something delicious with depth and complexity. The other options focus on different cooking techniques that do not pertain to the concept of deglazing.