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 ?
Venison & Chilli Blister a couple of whole chillies in rape seed (or grape seed oil) Add a sliced red onion Add a venison steak per person and cook for 2-4 minutes on both sides Take the steaks out and rest Add a couple of diced figs - fresh are best - but fig chutney would do at a push Add a small glass of port and a drop of balsamic vinegar to deglaze the pan and pour this over the steaks.
Deglaze the pan with a glug of wine and reduce until almost evaporated.
Saute onion and garlic until translucent, then deglaze with stock.
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.
Remove |everything from the pan and drain off the juices using a colander Deglaze the pan with the tomato |puree and white wine and reduce, then pour in the stock.
Trough remaining oil and deglaze for three to four minutes with veal stock.
Transfer the steaks to a plate to rest then pour the remaining marinade into the pan to deglaze.
Ada vegetables and jamOn, cook, stirring until tender but with very little color Deglaze with cider, add pocha beans and cover with water.
Deglaze the pan by pouring in the white wine and scraping any bits stuck to the bottom.
Deglaze the pan with white wine and season with salt and pepper to taste, then liquidise and set aside.