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to deglaze
01
desglasar, desglasear
to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking
Example
After searing the steak, the chef used red wine to deglaze the pan, creating a flavorful sauce.
In the preparation of the gravy, the chef chose to deglaze the roasting pan with a splash of vegetable broth.
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