deglaze

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Words related to deglaze

dissolve cooking juices or solid food in (a pan) by adding liquid and stirring

References in periodicals archive ?
Group I (HFA acid etching): Mechanical roughening and deglazing were performed with a cylindrical diamond bur (30 m, Brasseler, Lemgo, Germany) rotated at 40,000 rpm for 3 seconds with the shaft parallel to the sample.
It pairs well with smoky foods or roasted chicken, and is perfect for deglazing poultry or meats.
Try switching out your citrus, she suggests, or deglazing the pan with vermouth, or orange juice, depending on what else you're serving.
Q What is deglazing a pan and why do many recipes call for it?
Known widely as a tool used for deburring, plateau honing, and deglazing, this is an inexpensive yet sophisticated device.
The pan gravy is made in the roasting pan as normal by deglazing the pan with wine and thickening the juices with flour.
Repeat deglazing step until onion is richly browned and pan is dry, about 20 minutes.
Pour about three-quarters of the beer over the mushrooms (reserving the rest for deglazing).
It comes in a deep bronze color, produced by constant simmering and deglazing of the pan with stock when a crust is formed.
When it is nice and hot pour in the white wine vinegar and reduce its volume by half, deglazing and scraping any residue from the base of the tray.
Try rolling nuggets of liver in spicy flour (a pinch of cayenne and mustard powder) and flash in a hot pan before deglazing with a little stock and wine, then tip over a bowl of tasty rice; a perfect supper.
Scrape up all the bits that where stuck to the tray (we chefs call this deglazing) and boil for a few minutes.
Pour the Noilly Prat in to the pan and allow it reduce (deglazing), then add the fish stock and reduce by half.