-
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...
-
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...
- 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...
- 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...
- 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...
- 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...
- counterparts. Due to
their acidity,
aroma and
ability to
soften meat and
deglaze cooking juices,
white wines are
often used in cooking. The
first trace...
-
Gastrique is
caramelized sugar,
deglazed with
vinegar or
other sour liquids, used as a
sweet and sour
flavoring for sauces. The
gastrique is generally...
-
blanc et jus lié.
Garnir lardons, pe**** oignons,
pommes cocotte. Sauter.
Deglaze with
white wine and
thickened juices.
Garnish with lardons,
small onions...
- or ketchup.
Sauces for
salad are
called salad dressing.
Sauces made by
deglazing a pan are
called pan sauces. A chef who
specializes in
making sauces is...
