deglaze

listen to the pronunciation of deglaze
Английский Язык - Турецкий язык
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Английский Язык - Английский Язык
To remove glaze from
To abrade the cylinders of an engine to ensure a tight seal
To detach small pieces of cooked food from a pan by adding liquid, so that they can be used in further cooking
1. Remove the glaze from (porcelain or the like), so as to impart a dull finish.2. Add wine or other liquid to (a pan in which meat has been roasted or sauteed) so as to make a sauce that incorporates the cooking juices
{f} remove the glaze from (porcelain, pottery); dilute remainings of cooked meat in wine or water in a pan to make a sauce or gravy
To loosen browned particles from bottom of a pan by adding wine, broth, or other liquid
To loosen pan drippings by adding liquid, usually to make a sauce
The addition of liquid to a pan of cooked meat, followed by stirring to loosen the stuck bits of meat from the pan As the liquid reduces, it becomes a sauce flavored by the meat Usually, stock or wine is used as the liquid
To remove browned bits of food from the bottom of a pan by adding water, broth, wine, or other liquids to make a sauce This is usually done with meat after sauteing it To remove browned bits of food from the bottom of a pan by adding water, broth, wine, or other liquids to make a sauce This is usually done with meat after sauteing it
Removing the glass from the window frame
A process of adding liquid to a hot pan in order to collect the bits of food which stick to the pan during cooking This is most common with saut‚ed and roasted foods Wine, stock, and vinegar are common deglazing liquids
During sautéing there are small brown bits that are created that are often used in making a sauce more flavorful This term refers to adding water or wine to a pan to dissolve these bits and bringing to a boil
To add liquid to a pan in which food has been cooked, while stirring and scraping up browned bits from the bottom of the pan
To loosen pan drippings by adding a liquid and heating
A process of adding liquid to a hot pan in order to collect the bits of food which stick to the pan during cooking This is most common with saut‚ed and roasted foods Wine, stock, and vinegar are common deglazing liquids
To add liquid such as wine, stock, or water to the bottom of a pan to dissolve the carmelized drippings so that they may be added to a sauce, for added flavor
To swirl a liquid in a sauté pan or other pan to dissolve cooked particles or food remaining in the bottom
When a recipe asks you to deglaze a pan after cooking foods, first pour off any excess oil or fat Return the pan to the heat and add the vegetables called for in the recipe cooking them until the remaining liquid is gone Turn up the heat and add a liquid, such as a wine or a flavorful stock, to the pan The liquid will come to a quick boil and loosen all the flavorful particles from the bottom of the pan, allowing you to scrape them free with a wooden spoon
To remove the glaze from, as pottery or porcelain, so as to give a dull finish
To loosen pan drippings by adding a liquid, then heating while stirring and scraping the pan
To use a liquid such as stock, water or wine, to dissolve food particles which are left in a pan after roasting or frying
To add liquid to the pan in which meat or other food was cooked The liquid--usually broth or wine--is heated to loosen the browned bits left in the pan, and is often used as a base for sauce or gravy
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