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Deglazing refers to the
removal of a
shiny or
smooth surface.
Deglazing (cooking),
using a
liquid to
remove cooked-on
residue from a pan
Deglazing (engine...
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Deglazing is a
cooking technique for
removing and
dissolving browned food
residue from a pan to
flavor sauces, soups, and gravies. When a
piece of meat...
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Deglazing is a
process by
which the
surface of an
engine cylinder is
roughened to
create friction between the
moving parts and
allow engine oil to grip...
- of
chopped onion, then
taken out and kept warm.
White wine is used to
deglaze the pan, then
cream and
demiglace are
added and
reduced into a sauce. The...
- cooked, the
grease is
removed from the pan.
Black coffee is then used to
deglaze the pan. The
coffee and
grease are then
poured into the same container...
- and herbs". In the
process of
preparing the dish, it is
traditional to
deglaze the pot from the
previous c****oulet to give a base for the next one. This...
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Gastrique is
caramelized sugar,
deglazed with
vinegar or
other sour liquids, used as a
sweet and sour
flavoring for sauces. The
gastrique is generally...
- of
internal combustion engines Crude oil
engine – a two-stroke
engine Deglazing (engine mechanics)
Diesel engine Dieselisation Direct injection Dynamometer...
- over
Western Europe as an
ingredient in sauces, as a condiment, or to
deglaze preparations.
Verjus is
called husroum (حصرم) in Arabic; it is used extensively...
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Wikibooks Cookbook has a recipe/module on
Brandy Brandy is a
common deglazing liquid used in
making pan
sauces for
steak and
other meat. It creates...
