Rewritten
Pour white wine into the hot pan you just cooked in — it will sizzle. Use a spoon or spatula to scrape up the browned bits stuck to the bottom of the pan (this is called the "fond" and it's packed with flavor). Let the wine bubble and cook down until you have about half as much liquid as you started with. Then, take the pan off the heat and add cold butter a little at a time, stirring or whisking constantly until it melts into the sauce and makes it smooth and glossy (this step is called "emulsifying").
About this tool
Recipes are often written by and for people who already know how to cook, dropping in terms like "fold," "deglaze," or "reduce by half" without explanation. This tool rewrites cooking instructions in plain language for someone with little kitchen experience, explaining any technique or term a beginner would need defined rather than assuming it. It's different from the recipe-simplifier tool, which reduces the actual number of ingredients and steps — this tool keeps the recipe exactly as complex as it is, it just makes sure a beginner can understand and execute each step.
Frequently asked questions
Does it change the actual cooking steps or techniques used?+
No — it keeps the same techniques and steps, it just explains them in plain language so a beginner understands what to do and why.
Will it define terms like 'fold' or 'julienne'?+
Yes, any technical cooking term used in your input will be explained in simple terms as part of the rewritten instructions.
Is this different from the step-by-step instructions tool?+
Yes — that tool focuses on breaking compound steps into numbered order. This tool focuses on explaining jargon and technique for beginners, and can be used together.