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| Definition Of: | ||||||||||||
Deglaze
To add liquid such as wine, stock, or water to the bottom of a pan to dissolve the carmelized drippings so that they may be added to a sauce, for added flavor.
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Cooking Terms INDEX:List of Terms: Terms beginning with "A", Page 1 |
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1 2 3 4 5 6 A: Page 1 of 6.
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