-
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...
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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...
-
speaking countries, it
often refers to the bits themselves.
These bits are
deglazed with a
liquid in
order to
produce a stock, broth, or sauce. The name is...
-
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
internal combustion engines Crude oil
engine – a two-stroke
engine Deglazing (engine mechanics)
Diesel engine Dieselisation Direct injection Dynamometer...
- from the
drippings of ham
fried in a
skillet or
frying pan. The pan is
deglazed with coffee,
giving the
gravy its name, and uses no
thickening agent. This...
- sharāb
meaning "to drink".
Liquor portal Gastrique –
Caramelized sugar,
deglazed with
vinegar Oxymel –
Mixture of
honey and vinegar, used as a medicine...
-
salmon heads) and
mirepoix are
first sautéed in butter. The pot is then
deglazed with red wine and
reduced by half. Fish
fumet is then
added and simmered...
-
Archived from the
original on June 9, 2016.
Retrieved June 4, 2016. "
Deglazing: What it Is and Why Do It". The
Reluctant Gourmet.
September 14, 2012...
