deglazing
Dissolving the browned fond from a pan with liquid so it becomes part of the sauce.
No note has been written for this technique yet. The recipes below tag it, and the backlog is tracked on needs attention.
Recipes using this
Honey Garlic Pork Chops
Thick chops that are hard to overcook: salted the night before, brought up slowly in a low oven, then seared for a crust and finished in a sticky, garlicky honey pan sauce. The thermometer does the worrying.