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 Remove the vegetables to a bowl and deglaze the pan with a little water.
Meanwhile, add the wine to the skillet and deglaze the pan over medium-high heat, scraping up the brown bits from the bottom.
If you're using the Marsala, pour into the pan to deglaze.
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.
Braised lamb shank Serves 4 Ingredients: 4 lamb shanks 375ml red wine 2 litres lamb stock 1 large onion, diced 2 large carrots, diced 1 stick of celery, diced Half leek, diced 4 cloves of garlic 1 bunch of rosemary Method: Fry the lamb shanks until golden brown, remove from the pan and brown the vegetables, then return the shanks to the pan and deglaze with the red wine.
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.
fennel fronds For the squid stock 2 pounds cleaned, frozen squid 1 onion, thinly sliced 2 cloves garlic 1 carrot 2 bulbs fennel, diced 2 bay leaves 1 cup white wine Process To make the squid stock, sweat the onions, garlic, carrot, and two diced fennel bulbs in four tablespoons of olive oil in a large stockpot, then deglaze with wine.