| Term | Main definition |
|---|---|
| DEGLAZE |
Glossaries - Food and Wine
Glossaries Description -
To remove browned bits of food from the bottom of a pan after sauteing usually meat. After the food and excess fat have been removed from the pan a small amount of liquid is heated with the cooking juices in the pan and stirred to remove browned bits of food from the bottom. The resulting mixture often becomes the base for a sauce.
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