deglaze


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de·glaze

 (dē-glāz′)
tr.v. de·glazed, de·glaz·ing, de·glaz·es
1. To remove the glaze from (pottery, for example).
2. To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and then heating the mixture in order to make a sauce.

deglaze

(diːˈɡleɪz)
vb
(Cookery) (tr) to dilute meat sediments in (a pan) in order to make a sauce or gravy

de•glaze

(diˈgleɪz)

v.t. -glazed, -glaz•ing.
to dissolve cooking juices and particles of food in (a pan in which food has been sautéed or roasted) by adding liquid and stirring.
[1885–90]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Verb1.deglaze - dissolve cooking juices or solid food in (a pan) by adding liquid and stirring
ready, prepare, cook, fix, make - prepare for eating by applying heat; "Cook me dinner, please"; "can you make me an omelette?"; "fix breakfast for the guests, please"
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References in periodicals archive ?
3 Pour cider into frying pan and heat to deglaze the pan.
The ingredients may vary, but the technique--sear, deglaze, embellish--is the same.
Deglaze pan with vinegar and add diced tomatoes, stock, brown sugar and capers.
Turn the heat to high, deglaze the pan with red wine and reduce until the wine is absorbed into the onions and the pot looks dry.
Deglaze the pan with two tablespoons of water, then add the corn vinaigrette to warm it up.
3 Remove the vegetables to a bowl and deglaze the pan with a little water.
Discard the cooked veg, add the remaining perry, deglaze the tin and reduce the liquor by half.
Both Er:YAG laser or Nd:YAG laser on the deglaze porcelain surface can be recommended as viable treatment alternatives to acid etching.
Add vinegar and sherry, scraping the bottom of the pan to deglaze it.
So, after I cook bacon, I deglaze the pan with a few drops of water and let it cool.
Trough remaining oil and deglaze for three to four minutes with veal stock.