To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.

Cooking technique for removing and dissolving caramelised bits of food from a pan in order to make a pan sauce.

Make a sauce (glaze) from bits of pan-roasted food; add small amout of liquid and heat.

To loosen meat juices and flavours that may have stuck to the bottom of the pan when frying or roasting meat. A liquid is added to the hot pan and the pan is scraped and stirred. The liquid is then added to the dish or used to make gravy.

A process of adding liquid to a hot pan in order to collect the bits of food which stick to the pan during cooking. This is most common with sauteed and roasted foods. Wine, stock, and vinegar are com [..]

After meat or poultry is sauteed or fried, most of the fat and the meat are removed from the skillet. Liquid is added to the browned residue and heated, while stirring continuously. This mixture is us [..]

Pronounce it: dee-glay-zAfter pan-frying or sautèing, a simple yet delicious sauce can be made in the pan by deglazing. It can also be used to make gravy after roasting meats.Add liquid (wine, stock, [..]

A process of adding liquid to a hot pan in order to collect the bits of food which stick to the pan during cooking. This is most common with sauteed and roasted foods. Wine, stock, and vinegar are com [..]

After Jamaican food (usually Jamaican meat) has been sautéed and the food and excess fat removed from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of food on the bottom. The liquid used is most often wine or stock. The resultant mixture often becomes a base for a sauce to accompany th [..]

To loosen brown bits from a pan by adding a liquid, then heating while stirring and scraping the pan.

Adding a liquid such as water, wine, or broth to a skillet that has been used to cook meat. After the meat has been removed, the liquid is poured into the pan to help loosen the browned bits and make [..]

To add wine, stock or other liquid to the sediment and cooking juices left in a pan after roasting or sautéing –which is then heated to make a jus.

To remove browned bits of food from the bottom of a pan after sauteing, usually meat. After the food and excess fat have been removed from the pan, a small amount of liquid is heated with the cooking [..]

To add a liquid (such as wine, stock or water) to the bottom of a pan in order to dissolve the carmelized drippings so that they can be added to a sauce, for added flavour.

To add a liquid, such as wine, water or broth to a pan in which food, usually meat or poultry, has been cooked, stirring and scraping up the browned bits from the bottom of the pan.The liquid is then [..]

The process used to make a great-tasting sauce using the browned bits from the bottom of the roasting pan by heating a little bit of wine or stock and stirring to loosen the brown bits.

The process of scraping up all the fond, the browned bits that collect in the bottom of a pan or skillet after browning or cooking. Liquid is added to the pan and, as it heats up, the bottom is scraped with a spoon or spatula so that the residue is added back into the liquid for a lot of extra flavor.

A technique whereby after sautéing a food, liquid is added to the pan to loosen the caramelized bits of food on the bottom used to make a pan sauce.

To loosen the cooked ingredients and caramelized juices that have stuck to the bottom of the pan after sautéing or roasting to release the full flavor of the meal. Usually deglazing is done with wine or stock to create a sauce.

(v) dissolve cooking juices or solid food in (a pan) by adding liquid and stirring

(verb) To pour liquid into a skillet after food has been sautéed or fried. By heating and stirring the browned residues on the bottom are dissolved.

to pour hot stock, wine, or water on the degreased sediment left in the roasting or frying pan in which meat has cooked. The purpose of deglazing is to dissolve the caramelized juices of meats dropped [..]

Deglazing is the method of using liquid to remove the stuck on bits of food from the bottom of a pan after cooking, and turning them into a sauce.

to pour hot stock, wine, or water on the degreased sediment left in the roasting or frying pan in which meat has cooked. The purpose of deglazing is to dissolve the caramelized juices of meats dropped during the cooking process. This process is the secret of rich gravies, and a vital step in making good casseroles and soups.

To add broth, wine or water to a pan in which food, usually meat or poultry, has been cooked, stirring and scraping up and dissolving the brown bits from the bottom of the pan. This liquid can then ma [..]

De-Glazing is the name for pouring a liquid (water, stock, an alcohol like wine or beer, etc) into a pan in which foods have been recently cooked. Culinary Uses The pan is heated and scraped to detac [..]