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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?
Latest comment: 1 year ago1 comment1 person in discussion
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
