-
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...
-
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...
- 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...
-
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...
- 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...
- If meat, chicken, or fish is sautéed, the sauté is
often finished by
deglazing the pan's
residue to make a sauce.[citation needed] Sautéing may be compared...
- Sometimes, also is used in
traditional recipes of the
French cuisine, for
deglazing,
instead of – or
together with – the
usual white wine. Eaux de vie should...
-
Gastrique is
caramelized sugar,
deglazed with
vinegar or
other sour liquids, used as a
sweet and sour
flavoring for sauces. The
gastrique is generally...
-
meatballs until they are
cooked through, then
preparing a pan
sauce by
deglazing the pan and
using the
cooking juices to
temper the avgolemono,
which is...
-
engineered to have non-stick surface. This is so that it can be used in
deglazing, a
process by
which food
stuck to the
surface of the pan from cooking...
