1) Do a sauce preparation job
Found on
https://www.crosswordclues.com/clue/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/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.encyclo.co.uk/local/20111
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.encyclo.co.uk/local/21216
The process of removing browned small particles of food from the bottom of a pan after saut
Found on
http://www.encyclo.co.uk/local/22282
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-contributions.php
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
To add wine, stock or other liquid to the sediment and cooking juices left in a pan after roasting or saut
Found on
http://www.foodinaminute.co.nz/Cooking-Basics/A-Z-Cooking-Glossary
verb dissolve cooking juices or solid food in (a pan) by adding liquid and stirring
Found on
https://www.encyclo.co.uk/local/20974
deglazing is useful if you have saved your meat juices from a previous cooking session. Simply add wine, stock or water to your congealed juices before stirring and bringing to a boil. When ready this sauce can be used to create a flavoursome gravy.
Found on
https://www.encyclo.co.uk/local/21760
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
https://www.encyclo.co.uk/local/22157
to remove the glaze from (porcelain or the like), so as to impart a dull finish. · to 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.
Found on
https://www.infoplease.com/dictionary/deglaze
No exact match found.
