from Wiktionary, Creative Commons Attribution/Share-Alike License

  • v. Present participle of deglaze.

from the GNU version of the Collaborative International Dictionary of English

  • n. The process of giving a dull or ground surface to glass by acid or by mechanical means.


Sorry, no etymologies found.


  • Waste not, want not: in deglazing the pan, you scrape up and dissolve all the little brown bits that are stuck on the bottom of the pan, which are filled with rich flavor and color.

    Tigers & Strawberries » What a Crock!

  • After the meat is cooked, all the fat is removed from the pan—it is degreased—and then the glaze or sediment on the bottom of the pan is dissolved in cold liquid, usually wine—this is called deglazing.


  • This process, called deglazing, can add flavor to your dish by incorporating the browned and caramelized materials-what the French call fond-that are stuck to the bottom of the pan.

    Missoula Independent

  • NB, I throw all the braising sauce ingredients into to the frying pan I've just fried the beef in and bring them to the boil there, thus deglazing the pan - easier washing up and no tastiness wasted.

    kateelliott: Query: Casseroles and Main Dishes that freeze well

  • To enrich it further, when stirring in the onions and garlic scrape up any meaty bits remaining in the pot; do the same when deglazing.

    Vinegar-Braised Chicken With Greens

  • Stuart Lane of Cafe Juanita had two dishes to present — one of them involving searing rabbit livers, transferring them to a plate, and immediately deglazing the pan and making a pan sauce for the livers … tight timing and intense work, plate by plate, for hundreds of guests throughout the night.

    Star chefs, star recipes, single burners

  • You might use more liquid if deglazing a pan because most of it will evaporate with heat.

    The Christmas Cookie Cookbook

  • Maybe that is the problem it isn't designed for roasting and and then deglazing the pan.


  • However the first time this ever happened to me I was not roasting or deglazing, so you see why I'm a bit stumped.


  • Add some salt and pepper while you're deglazing - helps release liquid.

    Chicken Tagine: A Guest Post by Mark! (What if No One's Watching?)


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