Deglaze
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Deglaze
To heat a liquid, usually stock or wine, with the cooking juices that are left in the pan or roasting tin after cooking meat. The liquid should be thoroughly stirred to incorporate any sediment remaining in the pan.
DeGlaze/DeGlazing
Pronounced (dee-GLAYZ). After food (usually meat) has been sautéed and the food and excess fat removed from the pan, ...
Deglaze - Definition
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You deglaze the pan in order to unlock the color and flavor of the juices that have browned on the bottom as your roast or bird cooked, which you then add to your spectacular sauce or gravy. There are a couple of schools of thought on how you do it.
deglaze
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.
devein ...
Deglaze
To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating. The resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.
Deglaze To heat wine or other liquid with remaining cooking juices and sediment left in pan after roasting to make a sauce.
Deep Fry To fry food by immersing it in hot oil or fat.
Demerara Sugar Pale, mild raw cane sugar.
Deglaze - 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.
DEGLAZE:
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.
Deglaze: The process of removing browned bits of food from the bottom of the pan. It's done by heating a small amount of liquid in the pan (usually wine or stock), and stirring to loosen. This mixture is a great base for making a sauce.
Deglaze - to pour hot stock, wine, or water on the degreased sediment left in the roasting or frying pan in which meat has cooked. The purpose of deglazing is to dissolve the caramelized juices of meats dropped during the cooking process.
Deglaze: To pour water or wine into a hot pan where meat has been cooked. The process loosens the browned crumbs in the pan, and may provide a base for gravy or sauce.
Deglaze
To heat wine, stock or other liquid together with the cooking juices and sediment left in the pan after roasting or sautéing in order to make a sauce or gravy
Demerara sugar ...
Deglaze - swirling or stirring a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom; the resulting mixture usually becomes the base for a sauce ...
Deglaze-After cooking or roasting meat you add liquid such as milk, broth or water to dissolve the juices stuck to the bottom of the pan. Often deglazing is used when making gravy.
Dice-To cut food into small cubes.
Deglaze (deglacer): After meat has been sautéed or cooked in a pan, liquid is poured in and the bits of meat and juices scraped into the liquid. This deglaze is important for a good sauce.
Deglaze - 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.
Deglaze - to use water, stock or wine to clean a roasting pan over heat to make gravy of the pan juices.
Demerara sugar - UK, same as Brown sugar AU US.
Dice - to cut food into small even sized cubes. See also Chop.
DEGLAZE
To remove browned bits of food from the bottom of a pan after sautéing, usually meat.
Deglaze: To add liquid to a pan in which foods have been fried or roasted to dissolve the caramelized juices stuck to the bottom of the pan.
Devil: To add hot or spicy ingredients such as cayenne pepper or Tabasco sauce to a food.
Deglaze
Adding liquid to a hot pan after sautéing or roasting to release the meat's essence left in the pan. This liquid usually consists of wine, brandy, juice or broth.
Dice ...
Deglaze: Adding a liquid to a pan in which food has been browned, and heating it to loosen the cooked food particles. This liquid is usually thickened to make a flavorful sauce.
Deglaze: A process for removing browned bits of food from the bottom of a skillet or roasting pan that has been used to cook meat. A small amount of liquid (such as water, wine, or broth) is heated and stirred in the pan.
Deglaze: 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.
Deglaze - The process of scraping up all the frond, or browned bits, that collects in the bottom of a pan or skillet after cooking.
deglaze - to swirl a liquid into a pan to dissolve particles of food on the bottom of the sauté' or roast pans for flavor
demi-glace - a rich brown sauce made from reduced veal or beef stock; used to make classic sauces ...
Deglaze - After meats or vegetables have been browned, wine or stock is added to the pan over high heat, and the rich colouring that remains in the pan is gently scraped with a wooden spoon and combined with the wine or stock.
Deglaze - To add liquid to a pan in which foods have been sautéed or roasted in order to dissolve the caramelized juices stuck to the bottom of the pan.
Deglaze
Adding water to a pan in which meats have been sauteed or roasted to dissolve the crusted juice that has dried on the bottom and sides of the pan
Demiglace ...
Deglaze
What is Deglazing? In the culinary arts, to deglaze a pan means to add liquid, such as stock or wine, to the pan to loosen and dissolve ... Read the definition of Deglaze.
Delmonico Steak ...
Deglaze - A technique whereby after sautéing a food, liquid is added to the pan to loosen the caramelized bits of food on the bottom used to make a pan sauce.
Deglaze
To loosen pan drippings by stirring in liquid and re-heating.
Degrease ...
Deglaze: To loosen browned particles from bottom of a pan by adding wine, broth, or other liquid.
Degrease: 1) to remove the fat from the top of a liquid such as a sauce or stock. 2) To remove excess fat from the bottom of a pan after cooking ...
deglaze To pour a liquid (wine, stock, water) into a hot pan where meat has been cooked. The process loosens the browned particles in the pan. The resulting mixture is used for the base of a gravy or sauce.
Deglaze
Swirling or stirring a liquid, such as stock or wine, in a pan to dissolve cooked food particles on the bottom of the pan; resulting mixture usually is used as a base for a sauce
Deglaze: ...
Deglaze - To use a liquid such as wine to remove cooked-on meat and juices from a pan, to provide the base of a sauce
Duxelles - Chopped mushrooms and onion cooked in butter and thyme, used as a garnish or stuffing ...
deglaze: To add liquid, usually wine or broth, to a hot skillet or roasting pan that has browned bits of cooked foods clinging to the bottom of the pan. These browned bits are then scraped up, and the liquid reduced and seasoned to create a pan sauce.
Deglaze
Adding stock, wine or water to the pan after meat has been cooked and removed. When the liquid is added, it loosens the flavor from the pan to make a sauce for the meat.
Dice
To cut up in uniform pieces. Usually in 1/8 to 1/4 inch squares.
Deglaze the pan with the reserved stock, scraping the bottom of the pan with a wooden spoon to remove the sediment. Simmer for two minutes and then pass through a fine sieve into a clean saucepan.
Deglaze Cooking Terms
To add liquid to a pan in which foods have been fried or roasted, in order to dissolve the caramelized juices stuck to the bottom of the pan.
Dice
To cut into cubes.
Deglaze
Adding liquid to a pan in which foods have been sautéed, fried or roasted to dissolve the caramelized juices stuck to the bottom of the pan.
Devil ...
Deglaze - The process of removing browned small particles of food from the bottom of a pan after sautéing, usually meat.
4. Deglaze with liquid - beef stock, chicken stock, water, wine, beer - whatever the recipe, or your taste, calls for.
5. Add the meat back to the pan. Pour in enough liquid to just cover the meat, and bring it to a simmer.
Deglaze
The process used to make a great-tasting sauce using the browned bits from the bottom of the roasting pan by heating a little bit of wine or stock and stirring to loosen the brown bits.
Dust
To sprinkle lightly with sugar or flour.
Déglacer (Fr.): see Deglaze.
Deglaze: to add wine, stock or other liquid to a hot pan or roasting tin in which food has been roasted or sautéed.
deglacer (Fr.) To deglaze by dissolving, with wine, stock, or other
liquid, the sediment left in the pan after meat, poultry, or fish has
been cooked in a small amount of fat.
Deglaze the bottom of the roasting pan with 2 cups red wine and add all the scrapings to the pot. Add, also, 2 tbsp. whole black papper, 10 bay leaves, dark-grilled onions and whole carrots, whole garlic bulbs and simmer very slowly for 16-17 hours.
Deglazing: It is absolutely essential to deglaze a pan when making a good gravy. After something has been browned or cooked in a pan, little bits of browned food remain in the pan. This is the good stuff! ...
When sautéing cuts of meat, many recipes will call for you to deglaze the pan with a flavorful liquid (e.g. stock, wine, spirits, or even fruit juices).
Remove the ham and onions, leaving the drippings, and deglaze the pan with 1 cup ham juices and water. Slowly bring the contents of the pan to a boil. Meanwhile, add the flour to the cold water, while whisking constantly.
vinegar Cooks use vinegar to make pickles, deglaze pans, marinate meats, and add tang to vinaigrettes, sauces, and even desserts. Vinegars are made by adding a bacteria called Acetobacter aceti to diluted wine, ale, or fermented fruits or grains.
Add apple cider and Calvados to roasting pan and stir to deglaze the nicely browned turkey fond on the bottom and sides of the pan. With a rubber spatula, scrape all of the deglazed pan drippings through a strainer into the gravy base.
Pour off excess oil and deglaze the sauté pan with reserved 2 cups of Guinness marinade; cook over medium-high heat until reduced by half to 1 cup. Add chicken stock and bring to a boil; pour over onions in a baking dish.
Add the wine to the pan to deglaze and cook on high heat for about 2 minutes. Add the beef stock, tomato paste, thyme, 1 t. salt and 1/2 t. pepper. Bring to a boil and cook over medium heat 15 minutes. Strain the sauce and return the sauce to the pan.
- Roast a pork loin with tart apples and root vegetables. Deglaze the pan with thyme-infused white balsamic vinegar and then mellow the pan sauce with a bit of honey.
- Stuff a chicken with a bunch of fresh thyme and a halved lemon before roasting.
In order to correct the situation, a mechanic can take the engine apart, and deglaze the cylinders, usually using an abrasive.
Deep-fry: A cooking method in which foods are cooked by immersion in hot fat; deep-fried foods are often coated with bread crumbs or batter before being cooked. Deglaze/Deglacer: To use a liquid, such as wine, water, or stock, ...
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To cook food by placing in enough hot oil cover the food completely Deglaze ...
deglacer: To swill out a pan in which food has been fried with wine, stock or water in order to use the sediment for the sauce or gravy; to deglaze
degraisser: To skim off fat
dejeuner [la]: Dinner ...
 See also: Sauce, Glaze, Cooking, Wine, Pan
  
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