kitchenelf
Chef Extraordinaire
The only thing I disagree with is that deglazing happens near the end. It VERY often times happens near the beginning, once everything is sauteed but before you start building with the rest of the ingredients in the same pan. When one deglazes with an alcohol of some kind it may actually, also, flame. The vapors from whatever alcohol you are deglazing with will reach the flame and therefore ignite. Sometimes you intentionally tilt the pan to allow this to happen. And there are those times when you don't mean for it to happen but it still does. A commercial gas range will certainly hone in on those vapors a bit easier than your home gas range. Your intent is to deglaze but there is still a flame. I guess that would be a flambaze?