Hello everyone (as) in this note I want to tell about the term "deglaze " called deglaze the action of adding wine or other alcohol a pot or pan to loosen the debris left behind when we cooked something in them.
This is done to make a thicker sauce and a finish color deglaze intenso.Se leaving evaporate, to which tambo called "reducing" alcohol, adding another liquid, which can be broth, milk or plain water.
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