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By 10, I could whip up a perfect meringue, deglaze a pan, truss a chicken.
I'd deglaze the fuck out of that pan.
I'm gonna deglaze it.
Well, salt, pepper a clove of garlic, some thyme basil... and to deglaze, a touch of tabasco.
You gonna deglaze that fucking pan?
By 10, I could whip up a perfect meringue, deglaze a pan, truss a chicken.
I'd deglaze the fuck out of that pan.
I'm gonna deglaze it.
Well, salt, pepper a clove of garlic, some thyme basil... and to deglaze, a touch of tabasco.
You gonna deglaze that fucking pan?
And that is why I recommend that Madam continue with the coq au vin, sautéed in olive oil and a mirepoix deglazed with blood, garnished with caramelized pearl onions, bacon and button mushrooms, served with country potatoes stuffed with chestnuts, parsley and foie gras.
I deglazed them and let them cook in the oven with wine.
I would have definitely done a roasted lamb, deglazed with anchovies and red wine vinegar.
It's for deglazing.
You'll put some onion in while you're deglazing?
And that is why I recommend that Madam continue with the coq au vin, sautéed in olive oil and a mirepoix deglazed with blood, garnished with caramelized pearl onions, bacon and button mushrooms, served with country potatoes stuffed with chestnuts, parsley and foie gras.
I deglazed them and let them cook in the oven with wine.
I would have definitely done a roasted lamb, deglazed with anchovies and red wine vinegar.
It's for deglazing.
You'll put some onion in while you're deglazing?