{"id":3773,"date":"2026-04-19T10:49:57","date_gmt":"2026-04-19T10:49:57","guid":{"rendered":"https:\/\/asperges-koken.com\/?p=3773"},"modified":"2026-04-19T10:49:57","modified_gmt":"2026-04-19T10:49:57","slug":"teknik-deglazing-untuk-saus-kaya-rasa-2","status":"publish","type":"post","link":"https:\/\/asperges-koken.com\/index.php\/2026\/04\/19\/teknik-deglazing-untuk-saus-kaya-rasa-2\/","title":{"rendered":"Teknik Deglazing untuk Saus Kaya Rasa"},"content":{"rendered":"<h2 data-section-id=\"d4wo49\" data-start=\"42\" data-end=\"86\">Teknik Deglazing untuk Saus Kaya Rasa<\/h2>\n<p data-start=\"87\" data-end=\"755\">Deglazing adalah teknik memasak dengan menambahkan cairan ke wajan panas setelah proses menumis atau memanggang untuk mengangkat sisa karamelisasi di dasar wajan. Sisa ini disebut fond dan mengandung rasa yang sangat kaya. Cairan yang digunakan bisa berupa kaldu, anggur, atau air. Saat cairan dituangkan, partikel cokelat di dasar wajan larut dan membentuk dasar saus yang kompleks. Proses ini sering digunakan dalam masakan Prancis untuk menciptakan saus yang mendalam rasanya. Deglazing juga membantu memaksimalkan penggunaan bahan makanan tanpa membuang rasa yang tertinggal. Teknik ini menjadi dasar dalam pembuatan saus pan reduction yang kaya aroma dan tekstur.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Teknik Deglazing untuk Saus Kaya Rasa Deglazing adalah teknik memasak dengan menambahkan cairan ke wajan panas setelah proses menumis atau memanggang untuk mengangkat sisa karamelisasi di dasar wajan. Sisa ini [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3773","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts\/3773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/comments?post=3773"}],"version-history":[{"count":1,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts\/3773\/revisions"}],"predecessor-version":[{"id":3774,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts\/3773\/revisions\/3774"}],"wp:attachment":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/media?parent=3773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/categories?post=3773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/tags?post=3773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}