Deglaze

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[dee-GLAYZ] After sautéing and removing the food and excess fat from the pan, deglazing is done by heating a small amount of liquid (typically wine or stock) in the pan and stirring to loosen browned bits of food on the bottom. The deglazed mixture acts as a base for a sauce to accompany the food cooked in the pan.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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