Core Mechanism
Water-based cooking liquid dissolves flavourful browned deposits left on the pot after meat and aromatics brown.
Conditions and Controls
The Spanish stew reduces red wine to a glaze, then adds tomatoes and other liquids while stirring the pot. Avoid burning the fond before liquid arrives.
Culinary Implications
The dissolved deposits join the stew sauce, carrying the earlier chicken and chorizo browning into the finished dish.