What is another word for Deglaze?
Pronunciation: [dɪɡlˈe͡ɪz] (IPA) 
Deglaze is a culinary term that refers to the process of adding liquid, such as stocks or wine, to a hot pan to loosen the browned bits stuck to the bottom of it. There are numerous synonyms for this technique that professional chefs use to elevate their recipes to new heights. Some of the synonyms include pan sauce, sauce, reduction, poach, and simmer. Pan sauce is a simple yet effective synonym for deglaze, as it implies the creation of a simple sauce from the liquid used in the deglazing process. Other synonyms can be used to describe specific types of dishes wherein the deglazing process is used, such as poached fish or simmered meats.
