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ablöschen

to deglaze; to add liquid to a hot pan to lift browned bits

verb AP-loe-shen Rare
Food & Drink Cooking

Usage Note

ablöschen is the culinary step of pouring wine, broth, or water into a hot, fat-coated pan immediately after searing, which dissolves the caramelised residues (Röststoffe) and forms the base of a sauce. It is closely associated with anbraten.

Examples

"Nach dem Anbraten mit einem Schuss Rotwein ablöschen."

Natural Translation

After searing, deglaze with a splash of red wine.

Literal Translation

After the searing with a shot red-wine deglaze.

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