Talk:Deglazing (cooking)

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

???

This article has not yet received a rating on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Maillard reaction[edit]

Shouldn't that be the Maillard reaction, rather than caramelization? Burschik (talk) 10:57, 23 November 2007 (UTC)[reply]

Hi Burschik - is there a simple way of explaining the difference in layperson's terms? I had a look on wiki to educate myself on the difference and I feel none the wiser, suggesting there may be further work to do there. I'd certainly appreciate a technical qualification of this sort on a page like this, as long as it is clear and allows for the fact that 'caramelisation' is a meaningful cooking term in the absence of such qualification.

Also: is it odd that this page begins with "Deglazing is a term used in more than one context." rather than there being two articles and a disambiguation page?

Mjmcm (talk) 02:04, 26 March 2008 (UTC)[reply]

I'll split it apart now. DMacks (talk) 04:19, 30 June 2008 (UTC)[reply]

Fond[edit]

On what basis can we say that referring to the browned bits on a pan as fond is "incorrect"? It's my impression that this "incorrect" usage is fairly common, so the phrasing in the article comes off as a bit prescriptivist. Radioactivated (talk) 00:57, 5 July 2022 (UTC)[reply]