deglaze
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de·glaze
(dē-glāz′)tr.v. de·glazed, de·glaz·ing, de·glaz·es
1. To remove the glaze from (pottery, for example).
2. To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and then heating the mixture in order to make a sauce.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
deglaze
(diːˈɡleɪz)vb
(Cookery) (tr) to dilute meat sediments in (a pan) in order to make a sauce or gravy
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
de•glaze
(diˈgleɪz)v.t. -glazed, -glaz•ing.
to dissolve cooking juices and particles of food in (a pan in which food has been sautéed or roasted) by adding liquid and stirring.
[1885–90]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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| Verb | 1. | deglaze - dissolve cooking juices or solid food in (a pan) by adding liquid and stirring |
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