deglazing
11Pan sauce — A pan sauce is a type of sauce that is often made to accompany sauteed meats. Generally speaking, a pan sauce is made by cooking a meat at high temperature in a skillet, removing the meat once it is done, removing any excess fat, then deglazing… …
12Glaze (cooking technique) — A glaze in cooking is a coating of a glossy, often sweet, substance applied to food. Egg whites and icing are both used as glazes. For example, doughnut glaze is made from a simple mixture of confectioner s sugar and water. Glazes can also be… …
13deglaze — /dee glayz /, v.t., deglazed, deglazing. 1. to remove the glaze from (porcelain or the like), so as to impart a dull finish. 2. to add wine or other liquid to (a pan in which meat has been roasted or sauteed) so as to make a sauce that… …
14Non-stick pan — A non stick pan Non stick pans are cooking pans made from or coated with materials designed to prevent food from sticking to their surface during the cooking process. Most non stick pans are made using Teflon (PTFE) coating although newer… …
15deglaze — /diˈgleɪz/ (say dee glayz) verb (t) (deglazed, deglazing) to rinse (a cooking) vessel by diluting the concentrated juices and sediments left in it after roasting, frying, etc., with wine or stock, in the preparation of a sauce or gravy. {de +… …
16deglaze — [dē glāz′] vt. deglazed, deglazing 1. to remove the glaze from 2. to remove the bits of sautéed or roasted meat and the juices from (a pan) by adding wine, stock, water, etc. and scraping: usually, the resulting liquid is used in or as a sauce …
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