āĻ āύā§āϏāύā§āϧāĻžāύ āĻāϰā§āύ
āĻ āĻāĻŋāϧāĻžāύā§āϰ āĻāĻžāώāĻž āύāĻŋāϰā§āĻŦāĻžāĻāύ āĻāϰā§āύ
āĻāĻĒāύāĻžāϰ āĻāĻžāώāĻž āύāĻŋāϰā§āĻŦāĻžāĻāύ āĻāϰā§āύ
to deglaze
01
āĻĄāĻŋāĻā§āϞā§āĻ āĻāϰāĻž, āϤāϰāϞ āϝā§āĻ āĻāϰ⧠āĻĒā§āϝāĻžāύā§āϰ āύā§āĻā§ āĻĨā§āĻā§ āϰāĻžāύā§āύāĻž āĻāϰāĻž āĻāĻžāĻĻā§āϝ āĻāĻŖāĻž āĻĻā§āϰāĻŦā§āĻā§āϤ āĻāĻŦāĻ āĻāϞāĻāĻž āĻāϰāĻž
to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking
āĻāĻĻāĻžāĻšāϰāĻŖ
In the preparation of the gravy, the chef chose to deglaze the roasting pan with a splash of vegetable broth.
āĻā§āϰā§āĻāĻŋ āĻĒā§āϰāϏā§āϤā§āϤ āĻāϰāϤā§, āĻļā§āĻĢ āϏāĻŦāĻāĻŋ āĻŦā§āϰā§āĻĨā§āϰ āĻāĻāĻāĻŋ āϏā§āĻĒā§āϞā§āϝāĻžāĻļ āĻĻāĻŋāϝāĻŧā§ āϰā§āϏā§āĻāĻŋāĻ āĻĒā§āϝāĻžāύ āĻĄāĻŋāĻā§āϞā§āĻ āĻāϰāϤ⧠āĻŦā§āĻā§ āύāĻŋāϞā§āύāĨ¤
āĻļāĻŦā§āĻĻāϤāĻžāϤā§āϤā§āĻŦāĻŋāĻ āĻāĻžāĻ
deglaze
glaze
āύāĻŋāĻāĻāĻŦāϰā§āϤ⧠āĻļāĻŦā§āĻĻ



























