-
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...
-
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...
- 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...
- If meat, chicken, or fish is sautéed, the sauté is
often finished by
deglazing the pan's
residue to make a sauce. Sautéing may be
compared with pan frying...
- 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...
- Anglo-Indian
usage has "brandy-pawnee" (brandy with water).
Brandy is a
common deglazing liquid used in
making pan
sauces for
steak and
other meat. It creates...
- lemongr****, galangal,
shrimp paste, red Thai
chilies and
secret ****es),
deglazed with
coconut milk,
fermented soy bean paste, and
beaten eggs,
served in...
-
Gastrique is
caramelized sugar,
deglazed with
vinegar or
other sour liquids, used as a
sweet and sour
flavoring for sauces. The
gastrique is generally...
