After meats or vegetables have been browned, wine or stock is added to the pan over high heat, and the rich coloring that remains in the pan is gently scraped with a wooden spoon and combined with the wine or stock.

Deglazing involves heating a small amount of liquid (wine or stock) in the pan and stirring to loosen the bits of food which stick to the pan after sautéing.

To remove browned bits of food from the bottom of a pan after cooking, usually meat ... more on deglaze here

To use a liquid to extract flavours from a pan, usually just used for frying something. Usually involves adding the liquid, warming gently and scrubbing off all the caked-on bits using a wooden spoon. More satisfying than it sounds.

(Fr. Déglacé) The process of removing caramelized sugars and proteins from the bottom of a pan by adding a liquid and gently scraping and swirling the Caramelization.

dee-GLAYZ] After food (usually meat) has been sauteed 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 the food cooked in the pan.

After panfrying a food, remove excess fat from the skillet, then add a small amount of liquid (broth, wine, water) and stir to loosen browned bits of food in the skillet. This mixture is used as a base for sauce.

to dissolve the sediment on the bottom of a skillet (left by cooking food in a little bit of fat) with a liquid such as wine, broth or water

The process of removing browned bits of food from the bottom of the pan. It's done by heating a small amount of liquid in the pan (usually wine or stock), and stirring to loosen. This mixture is a great base for making a sauce. Dice: To cut food into uniform tiny (1/4" or smaller) cubes.

To boil a small amount of stock, wine or other liquid in the cooking pan after cooked food and excess fat is removed, thereby loosening browned bits left in bottom of pan. This incorporates solids and cooking juices into a gravy or sauce.

After food (usually meat) has been sautéed, deglazing is done by adding a small amount of liquid to the pan and stirring to loosen the bits of food on the bottom of the pan. The liquid used is most often wine or stock.

to add liquid to a pan to dissolve the bits left from cooking meat.

To add a liquid (such as wine, stock or water) to the bottom of a pan in order to dissolve the caramelised drippings, then stirring vigorously while bringing to the boil, so that they can be used as a sauce or gravy, for added flavour.

To loosen brown particles from the bottom of a pan by adding wine, broth or other liquid.

Deglazing is done by adding a small amount of liquid (usually wine or an acid) to a pan that food (usually meat) has been sautŽed. The liquid will help loosen any browned bits of food that are stuck to the bottom and the resultant mixture often becomes a base for a sauce to accompany the food cooked in the pan.

(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 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 make a gravy.

To add liquid such as wine, stock, or water to the bottom of a pan to dissolve the carmelized drippings so that they may be added to a sauce, for added flavor.

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 saut‚ed and roasted foods. Wine, stock, and vinegar are common deglazing liquids.

to remove browned material and juices from the bottom of a pan by pouring wine or other liquid into the pan to loosen the material.

To add liquid to the pan in which meat or other food was cooked. The liquid--usually broth or wine--is heated to loosen the browned bits left in the pan, and is often used as a base for sauce or gravy.

To loosen the browned bits in a roasting or frying pan by adding liquid while stirring and heating. The resulting glaze is used as a base for sauces and gravies. Wine or vinegar is an effective medium for de glazing.

The process of removing bits of browned food from the bottom of a pan. First, any large pieces of food and excess fat are removed from the pan. Next, a small amount of liquid, such as wine or stock, is added to the pan and stirred until the bits loosen. Finally, other ingredients may be added to form a glaze or sauce to accompany the food originally browned in the pan.

Deglaze refers to the process of adding liquid to a pan in which meat or vegetables have been sautéed, and cooking it while stirring to loosen the browned on bits. The liquid may be wine or other alcohol, meat or poultry stock, or water.

To loosen pan drippings by adding liquid, usually to make a sauce.

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 juices in the pan and stirred to remove browned bits of food from the bottom. The resulting mixture often becomes the base for a sauce.

To heat wine or other liquid with remaining cooking juices and sediment left in pan after roasting to make a sauce.

A process of adding a liquid such as wine, vinegar or stock to a hot pan to collect the bits of food left on the pan during cooking. Deglazing is most common with sauteed and roasted foods.

To swirl a liquid in a sauté pan or other pan to dissolve cooked particles or food remaining in the bottom.

The addition of liquid to a pan of cooked meat, followed by stirring to loosen the stuck bits of meat from the pan. As the liquid reduces, it becomes a sauce flavored by the meat. Usually, stock or wine is used as the liquid.

To heat a small amount of liquid with the intention of removing browned bits of food left from pan frying. This step is performed after the food and excess fat has been removed. The liquid is often wine or stock and the resulting mixture is used as a base for a sauce to accompany the pan fried food.

Adding a little liquid to a hot pan to loosen the pan dripping after roasting or sautéing food to use as a base for creating a stock, gravy or sauces.

Adding stock, wine or water to the pan after meat has been cooked and removed. When the liquid is added, it loosens the flavor from the pan to make a sauce for the meat.

To add liquid to a cooking pan and stir to mix in all the brown bits stuck to the bottom.

To create a sauce with the little bits of meat or poultry left over in a pan after browning, sautéing, broiling, or roasting by adding a small amount of liquid, mixing it all up, and allowing it to boil up together.

To use a liquid, such as wine, water, or stock, to dissolve food particles and /or caramelized drippings left in a pan after roasting or sautéing.

To add liquid to a pan in which foods have been fried or roasted, in order to dissolve the caramelized juices stuck to the bottom of the pan.

Cooking technique that removes excess fat from the cooking pan. Deglazing is done by adding a small amount of liquid, such as wine or stock and scraping up the pieces of browned food in the pan. This process creates the base for sauce mixtures, which are served with the food that was cooked in the pan.

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.