June 15th, 2010
09:37 AM ET
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Category: Technique
Definition: To remove the cooked-on browned bits at the bottom of the pan after meat has been sauteed, by heating a little liquid (usually stock or wine) in the pan. The resultant mixture is often used to make a sauce for the dish

Filed under: Definition • Eatcyclopedia • Glossary • Technique

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