Back

deglaze/déglacer

To use a liquid such as wine, water, or stock to dissolve food particles and/or caramelized drippings left in a pan after roasting or sautéing. The resulting mix then becomes the base for the accompanying sauce.

» ProChef 9 Glossary

Accessibility
Reset All

Background Colour Background Colour

Font Face Font Face

Font Kerning Font Kerning

Font Size Font Size

1

Image Visibility Image Visibility

Letter Spacing Letter Spacing

0

Line Height Line Height

1.2

Link Highlight Link Highlight

Text Colour Text Colour