Final answer:
The method to remove cooked juices from roasting pans for gravy is called deglazing, where liquid is added to dissolve and incorporate the fond into the base of the gravy.
Step-by-step explanation:
The method used to remove cooked juices from roasting pans to flavor pan gravy is known as deglazing. This culinary technique involves pouring liquid such as water, wine, or broth into the hot pan to loosen and dissolve caramelized bits of food, which are called fond. As the liquid simmers, it incorporates these flavors, forming the base of a rich and flavorful gravy.
During the process of deglazing, a spatula or wooden spoon is often used to gently scrape the fond from the bottom of the pan. The mixture is generally then reduced to concentrate the flavors, which may be followed by straining or further cooking with additional ingredients such as butter, cream, or seasonings to complete the gravy.
It's important not to confuse deglazing with reducing, sweating, or rewetting, as these are different techniques used in cooking. Reducing refers to simmering a liquid until it diminishes to intensify flavor, sweating is gently cooking vegetables to release moisture without browning, and rewetting isn't a recognized term in professional cooking.