Keresés
to deglaze
01
deglaze-elni
to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking
Példa
The turkey drippings were deglazed with apple cider to create a delicious pan sauce for the Thanksgiving dinner.
As the pot roast cooked, the chef deglazed the Dutch oven with red wine, intensifying the flavors of the braised meat.
In the preparation of the gravy, the chef chose to deglaze the roasting pan with a splash of vegetable broth.
After searing the steak, the chef used red wine to deglaze the pan, creating a flavorful sauce.
