deglaze

• In der Küche das Ablöschen des Bratensatzes mit Flüssigkeit, um die gerösteten Rückstände zu lösen und eine aromatische Saucenbasis zu gewinnen.

A verb used in cooking to describe the process of adding liquid to a pan to dissolve and incorporate the browned food residue (fond) left after searing or sautéing, creating a flavorful sauce base.

1. Dissolve pan residuesB2formalculinary

   To add liquid to a pan after cooking meat or vegetables in order to dissolve the browned bits of food stuck to the bottom, creating a flavorful base for a sauce.

   Deglacieren

   • After searing the steak, she deglazed the pan with red wine.
   • The chef deglazed the skillet with chicken stock to make a rich gravy.
   • You can deglaze the pan with broth or water to capture all the flavor.