deglaze

简明释义

英[ˌdiːˈɡleɪz]美[ˌdiːˈɡleɪz]

vt. 使脱釉；稀释锅底结块

第 三 人 称 单 数 d e g l a z e s

现 在 分 词 d e g l a z i n g

过 去 式 d e g l a z e d

过 去 分 词 d e g l a z e d

英英释义

单词用法

同义词

反义词

例句

1.DEGLAZE , déglacer After meat has been roasted or sautéed, and the pan degreased, liquid is poured into the pan and all the flavorful coagulated cooking juices are scraped into it as it simmers.

炖渣 ，déglacer 将肉放在锅中烤过或煎过后，撇去锅中的肥油沫，然后倒入汤汁，一边文火慢炖，一边把那些凝结成块的烹调汁从锅底刮下来。

2.DEGLAZE , déglacer After meat has been roasted or sautéed, and the pan degreased, liquid is poured into the pan and all the flavorful coagulated cooking juices are scraped into it as it simmers.

炖渣 ，déglacer 将肉放在锅中烤过或煎过后，撇去锅中的肥油沫，然后倒入汤汁，一边文火慢炖，一边把那些凝结成块的烹调汁从锅底刮下来。

3.Plenty of chefs don't touch food (they conceptualize: their minions mince the shallots and deglaze the saucepans), but I still have one niggling question: Who accidentally drinks antifreeze?

许多厨师都不碰食物（这是后厨的规矩 ：由下属负责切洋葱和清洗炒锅之类的杂活）。但我还是不明白：谁会不小心喝防冻液呢？

4.After searing the meat, you should deglaze the pan with some red wine to create a rich sauce.

在煎好肉后，你应该用一些红酒来去腥锅底，以制作浓郁的酱汁。

5.To enhance the flavor of your dish, deglaze the skillet with chicken stock.

为了增强菜肴的风味，使用鸡肉高汤来去腥煎锅。

6.Don't forget to deglaze the pan after frying vegetables; the bits left behind add great taste.

在炒完蔬菜后不要忘记去腥锅子，留下的残渣会增加美味。

7.For a delicious gravy, first deglaze the roasting pan with some broth.

要做出美味的肉汁，首先用一些高汤来去腥烤盘。

8.You can deglaze the pan with vinegar to create a tangy sauce for your fish.

你可以用醋来去腥锅子，为你的鱼做出酸爽的酱汁。

作文

Cooking is often seen as an art form, where flavors blend together to create something extraordinary. One of the techniques that every aspiring chef should master is how to deglaze a pan. This method not only enhances the flavor of your dishes but also adds a touch of sophistication to your cooking. To deglaze (去除锅底残留物) means to add liquid to a hot pan that has been used to cook meat or vegetables to loosen and dissolve the browned bits stuck to the bottom. These bits, known as fond, are packed with flavor and can elevate your sauces to new heights. When you cook, especially when searing meat, the high heat causes proteins and sugars to caramelize, creating those delicious brown bits. However, if you simply toss the pan aside without using these remnants, you miss out on a significant depth of flavor. The process of deglazing begins right after you remove the cooked food from the pan. It is crucial to act quickly while the pan is still hot, as this helps to dissolve the fond more effectively. To start, choose your deglazing liquid. Common choices include wine, broth, or even vinegar. Each liquid brings its own unique flavor profile, so it’s essential to select one that complements your dish. For example, red wine pairs beautifully with beef, while white wine works well with chicken or fish. Once you have chosen your liquid, pour it into the hot pan, and watch as it sizzles and steams. Use a wooden spoon to scrape the bottom of the pan, lifting the fond and mixing it into the liquid. This step is crucial, as it ensures that all those tasty bits are incorporated into your sauce. After scraping the bottom, allow the liquid to simmer for a few minutes. This will help to concentrate the flavors and create a rich sauce. You can further enhance the sauce by adding herbs, spices, or cream, depending on your recipe. The result is a velvety sauce that clings to your meat or vegetables, elevating your dish from ordinary to exceptional. Learning how to deglaze properly can significantly improve your cooking skills. It teaches you to appreciate the ingredients you work with and to utilize every part of your cooking process. Additionally, deglazing is not just limited to savory dishes; it can also be applied to desserts. For instance, after making a fruit compote, you can deglaze the pan with a splash of fruit juice or liqueur to create a syrup that enhances your dessert. In conclusion, mastering the technique of deglazing is essential for any home cook looking to deepen their culinary repertoire. It transforms simple meals into gourmet experiences by utilizing the natural flavors that develop during cooking. So, the next time you find yourself with a pan full of fond, remember to deglaze (去除锅底残留物) and unlock a world of flavor that will impress your family and friends. Happy cooking!

烹饪常被视为一种艺术形式，味道相互融合，创造出非凡的美食。每位有志于成为厨师的人都应该掌握的一项技巧是如何deglaze（去除锅底残留物）。这种方法不仅增强了菜肴的风味，还为你的烹饪增添了一丝精致感。deglaze意味着在热锅中加入液体，这个锅曾用于烹饪肉类或蔬菜，以松动和溶解粘附在底部的褐色残留物。这些残留物被称为fond，富含风味，可以将你的酱汁提升到新的高度。 当你烹饪时，尤其是在煎肉时，高温会导致蛋白质和糖分焦糖化，形成那些美味的褐色残留物。然而，如果你简单地将锅丢到一边而不利用这些残留物，你就错过了一个重要的深度风味。deglazing的过程始于你将熟食从锅中取出之后。重要的是要迅速行动，在锅仍然热的时候，因为这有助于更有效地溶解fond。 首先，选择你的去除液体。常见的选择包括葡萄酒、肉汤或醋。每种液体都有自己独特的风味，因此选择与菜肴相辅相成的液体至关重要。例如，红酒与牛肉搭配得很好，而白酒则适合鸡肉或鱼。选择好液体后，将其倒入热锅中，看看它如何滋滋作响并蒸汽腾腾。用木勺刮擦锅底，抬起fond并将其混入液体中。这一步至关重要，因为它确保所有美味的部分都被纳入你的酱汁中。 刮擦底部后，让液体再炖几分钟。这将有助于浓缩风味，制作出丰富的酱汁。根据你的食谱，你还可以通过加入香草、香料或奶油来进一步增强酱汁的味道。最终的结果是，一种柔滑的酱汁，紧紧附着在你的肉或蔬菜上，使你的菜肴从普通变为卓越。 学习如何正确地deglaze可以显著提高你的烹饪技能。它教会你欣赏你所使用的食材，并利用烹饪过程中每一个部分。此外，deglazing不仅限于咸味菜肴；它也可以应用于甜点。例如，在制作水果酱后，你可以用一小勺果汁或利口酒来deglaze锅，从而制作出一种增强甜点风味的糖浆。 总之，掌握deglazing的技巧对任何希望深化烹饪技巧的家庭厨师来说都是必不可少的。它通过利用烹饪过程中自然产生的风味，将简单的餐点转变为美食体验。因此，下次当你发现锅中充满fond时，请记得deglaze（去除锅底残留物），开启一个将令你的家人和朋友印象深刻的风味世界。祝你烹饪愉快！