Cookbook:Deglazing
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Cookbook | Recipes | Cooking techniques
Deglazing is a cooking technique whereby a liquid is added to a pan in which something, usually meat, has been cooked to dissolve the solid particles of food which have adhered to the bottom. It is a basic step in the preparation of many sauces and may be accomplished with water, stock, an alcoholic beverage or cream, according to the desired result.
