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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.


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



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.
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 ?
Materials and Methods: 100 feldspathic porcelain disk samples mounted in acrylic resin blocks were divided into five groups (n=20) according to type of surface treatment: I, hydrofluoric acid (HFA); II, Deglazed surface porcelain treated with Neodymium:yttrium-aluminum-garnet (Nd:YAG) laser; III, Deglazed porcelain surface treated with Erbium:yttrium-aluminum-garnet (Er:YAG) laser; IV, Glazed porcelain surface treated with Neodymium:yttrium-aluminum-garnet (Nd:YAG) laser, V; Glazed porcelain surface treated with Erbium:yttrium-aluminum-garnet (Er:YAG) laser.
Once the pan is deglazed, you lower the heat so the sauce just simmers.
Add the flour to the beef juices over a high heat and whisk it while it bubbles - add the deglazed red wine, stock, redcurrant jelly and the other half of the sprig of thyme.
As before, Farce declares the gross weight, with protective glaze and the deglazed weight.