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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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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...
-
tournedos steaks, such as
Armenonville (garnished with
creamed morels;
deglazed with
Madeira and veal gravy), à la
basque (with
stuffed tomatoes, and creamed...
- 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...
- 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...
- of
internal combustion engines Crude oil
engine – a two-stroke
engine Deglazing (engine mechanics)
Diesel engine Dieselisation Direct injection Dynamometer...
- process, the dish can be
deglazed with the use of wine, and wine can be used as an
ingredient in and of
itself without deglazing. The dish can be flavored...
- and
gravy is a
staple of
Louisiana Creole and
Cajun cuisine, made by
deglazing a pan to make
brown gravy,
simmering with
extra seasonings, and serving...
