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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.
References in periodicals archive ?
But his recipe includes brilliant flavor-building strokes, including long roasting of diced carrot, a heavy hand with toasted fennel seed, a little vinegar for deglazing crispy bits from the pan, and more.
These methods are bonding to deglazing the porcelain by roughening the surface with diamond burs and chemical preparation of the porcelain with acids (hydrofluoric acid, HFA) (5, 6).
Add vinegar in pan and reduce by half, scraping up sticky bits in the pan (deglazing).
Remove the seared oxtail pieces to the stock pan and add the vegetables and deglazing liquid.
Flex-Hone is a tool widely used throughout industry for de-burring, plateau honing and deglazing. Available in many sizes and finishing materials, the brush-hone's shaft has nylon filaments with hundreds of attached abrasive grit globules.
Roast in the oven until they're brown -about 20 minutes before placing the tin over a heat and deglazing by pouring in the red wine and stirring to dissolve all the available flavours.
Pour the oyster juices into the hot pan, deglazing the remains of the bacon from the base of the pan.
Add 2 tbsp water to create deglazing sauce and simmer.
They're far too busy drizzling with extra virgin olive oil and deglazing pans with balsamic vinegar.
Dregs are handy, though, for deglazing pans and making gravy etc so I'll not complain too much about the pounds 9 a bottle jus drizzled around so many dishes at Chateau Fitzmaurice.
Maybe you were a bit overzealous with the wine when deglazing the pan.