Look up: Deglaze

1. Deglaze
   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.
   Found on http://www.chowbaby.com/10_2000/glossary
   
   
2. Deglaze
   To dissolve the small particles of sautéed meat remaining in a pan by adding a liquid and heating. Used as base for sauces.
   Found on http://www.txbeef.org/cooking_school/glo
   
   
3. Deglaze
   De·glaze' transitive verb To remove the glaze from, as pottery or porcelain, so as to give a dull finish.
   Found on http://www.encyclo.co.uk/webster/D/25
   
   
4. deglaze
   verb dissolve cooking juices or solid food in (a pan) by adding liquid and stirring
   Found on http://wordnetweb.princeton.edu/perl/web
   
   
5. Deglaze
   • (v. t.) To remove the glaze from, as pottery or porcelain, so as to give a dull finish.
   Found on http://thinkexist.com/dictionary/meaning
   
   
6. 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.
   Found on http://www.goodcooking.com/winedefs.html
   
   
7. 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. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.
   Found on http://www.encyclo.co.uk/visitor-contrib