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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.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) (tr) to dilute meat sediments in (a pan) in order to make a sauce or gravy
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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|Verb||1.||deglaze - dissolve cooking juices or solid food in (a pan) by adding liquid and stirring|
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.