Unscramble

A term used to describe the process of adding liquid (usually cold) to a frying pan or saucepan after cooking food to dissolve and collect the juices and flavors that remain stuck to the bottom. The liquid (usually broth, wine or water) is added to the hot frying pan or saucepan, and the bottom is scraped with a spatula to loosen food debris. The mixture is simmered until the liquid is reduced and thickened, and then used as a sauce or as a base for soups and stews.

It is also known as deglazing.