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Culinary Arts & Cooking vocabulary · Cooking Methods & Techniques

Deglaze

Meaning in culinary arts & cooking, with examples

verbCommon term

In culinary arts & cooking, deglaze means: To add liquid to a cooking pan and loosen the browned residue into it.

In Turkish: tavanın dibini sıvıyla çözmek

How it is used

Recipes name the pan and liquid: deglaze the pan with stock.

Example sentences

  1. Deglaze the pan with stock after removing the chicken.

    The browned residue becomes part of a pan sauce.

  2. He deglazed the roasting tray before making the gravy.

    Deglazing recovers flavour left on the cooking vessel.

Common collocations

  • deglaze the pan
  • deglaze with wine
  • stockA flavoured liquid made by simmering bones, vegetables and aromatics in water for a long time, used as the base for soups, sauces and braises.
  • reduceTo boil or simmer a liquid so that some of the water evaporates, making it thicker and its flavour stronger. The result is called a reduction.

More terms: Cooking Methods & Techniques

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