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TechniqueThe Hidden TableUpdated 2026-09-04Reviewed 2026-09-04
Deglazing
Adding liquid to a hot pan to lift browned flavor from the surface.
Context
Deglazing matters because it gives guests a clearer way to read a menu: not only what is being served, but what kind of technique, texture, memory, or hospitality decision is behind it.
Example
It happens after searing meat, fish, vegetables, or aromatics.
How THT uses it
THT uses deglazing to capture every layer of flavor during intimate service.