English language
Toggle Transcript
Examples of deglaze
deglaze
In the last minutes, add 1 to 2 tablespoons balsamic vinegar to deglaze the pan.
From the stltoday.com
Bring to a boil and deglaze pan by scraping the bits from the bottom of the pan.
From the sacbee.com
Add wine and deglaze pan fully, scraping up all browned bits from bottom of pan.
From the orlandosentinel.com
Or use a dark beer instead of the wine to deglaze the pot and deepen the flavor.
From the orlandosentinel.com
Add the sherry and deglaze the pot, scraping up any browned bits on the bottom.
From the kentucky.com
Add the wine and deglaze the bottom of the pan by scraping up any browned bits.
From the washingtontimes.com
Deglaze pan with wine and simmer briefly to reduce to half its original volume.
From the ocregister.com
Add a ladleful of broth from the beans and stir to deglaze the bottom of the pan.
From the nytimes.com
Add the cognac to the pan and deglaze it scraping up all the good browned bits.
From the post-gazette.com
- Dissolve cooking juices or solid food in (a pan) by adding liquid and stirring
- (Deglazing (cooking)) Deglazing is a cooking technique for removing and dissolving caramelized bits of food from a pan in order to make a pan sauce.
- (Deglazing (engine mechanics)) Deglazing is a process by which the surface of an engine cylinder is roughened to create friction between the moving parts and allow engine oil to grip the sides of the cylinder.
- (DEGLAZING) This process removes as much glazing as possible from a chintz fabric.
- Removing the glass from the window frame.
- To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.
- To pour a small amount of liquid into a hot pan in which something has been fried, to clean the pan bottom, especially as for gravy.
- To dissolve the remenants of what is left in a pan after meats or vegetables are cooked in order to make a sauce. Usually wine or stock in used for this process.
- This means to loosen the food left behind on the bottom of a pan (usually meat) to make a pan sauce. The pan is heated and liquid, like vegetable or meat stock, is added to it as you scrape. This is a basic way to make many sauces and gravies.
