Keresés
to deglaze
01
deglaze-elni, deglaze
to dissolve and loosen cooked food particles from the bottom of a pan by adding liquid, often wine, broth, or stock, during cooking
deglaze
v
glaze
v
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.
When preparing a stir-fry, the cook used soy sauce to deglaze the wok, infusing the vegetables with added depth.
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.
