Extinguishing

This article explains the quenching process; for other meanings, see deletion (disambiguation) .

Deglaze the roast with broth

As quenching or Deglacieren refers to a process in cooking, in which liquids such as water, broth or wine to the drippings , are added after meat or vegetables fried was. The roast set is dissolved by boiling and stirring. The resulting aromatic liquid can be used as a base for sauces or for braising .

literature

• Hervé This-Benckhard : Culinary Secrets. 55 recipes - scientifically explained. Springer-Verlag, Berlin 1997, ISBN 3-540-62834-7 , p. 323 ( limited preview in the Google book search).
• Michael Koch (author), Edelgard Prinz-Korte (editor): Creative cuisine from the oven. Cook like the pros. 1st edition. Zabert Sandmann, Munich 2007, ISBN 978-3-89883-182-6 , p. 226 ( limited preview in Google Book Search ).