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Shouldn't that be the Maillard reaction, rather than caramelization? Burschik ( talk) 10:57, 23 November 2007 (UTC) reply

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?

Mjmcm ( talk) 02:04, 26 March 2008 (UTC) reply

I'll split it apart now. DMacks ( talk) 04:19, 30 June 2008 (UTC) reply

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

There is a move discussion in progress on Talk:Foam (culinary) which affects this page. Please participate on that page and not in this talk page section. Thank you. — RMCD bot 17:05, 27 June 2024 (UTC) reply