Deglazing — De*glaz ing, n. The process of giving a dull or ground surface to glass by acid or by mechanical means. Knight. [1913 Webster] … The Collaborative International Dictionary of English
Deglazing (engine mechanics) — 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 the sides of the cylinder. Details In a gasoline or diesel engine, the pistons ride up and… … Wikipedia
Deglazing (cooking) — Fond redirects here. For the archival term, see fonds. Deglazing is a cooking technique for removing and dissolving caramelized bits of food from a pan to make a pan sauce. Sucs left in a white enamel pot after browning pork When a piece of meat… … Wikipedia
deglazing — v. remove the glaze from (porcelain, pottery); dilute remainings of cooked meat in wine or water in a pan to make a sauce or gravy … English contemporary dictionary
de|glaze — «dee GLAYZ», verb. deglazed, deglazing. to scrape up and incorporate into a dish the bits left in the roasting or sauté pan using liquid: »The sauce? A simple deglazing of the roasting juices with a little port and a swirl of butter. Delicious!… … Useful english dictionary
Internal combustion engine — The internal combustion engine is an engine in which the combustion of a fuel (normally a fossil fuel) occurs with an oxidizer (usually air) in a combustion chamber. In an internal combustion engine, the expansion of the high temperature and high … Wikipedia
Brandy — This article is about the spirit. For other uses, see Brandy (disambiguation). Cognac brandy in a typical brandy snifter Brandy (from brandywine, derived from Dutch brandewijn burnt wine )[1] is a s … Wikipedia
Sauce — For other uses, see Sauce (disambiguation). In cooking, a sauce is liquid, creaming or semi solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to… … Wikipedia
Stock (food) — For other uses, see Stock (disambiguation). Making stock in a pot on a stove top. Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces … Wikipedia
Pan sauce — A pan sauce is a type of sauce that is often made to accompany sauteed meats. Generally speaking, a pan sauce is made by cooking a meat at high temperature in a skillet, removing the meat once it is done, removing any excess fat, then deglazing… … Wikipedia
