from The American Heritage® Dictionary of the English Language, 4th Edition
- transitive v. To remove the glaze from (pottery, for example).
- transitive v. To dissolve the remaining bits of sautéed or roasted food in (a pan or pot) by adding a liquid and heating.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- v. To remove glaze from.
- v. To abrade the cylinders of an engine to ensure a tight seal.
- v. (cooking) To detach small pieces of cooked food from a pan by adding liquid, so that they can be used in further cooking.
from the GNU version of the Collaborative International Dictionary of English
- transitive v. To remove the glaze from, as pottery or porcelain, so as to give a dull finish.
from The Century Dictionary and Cyclopedia
- To remove the glaze from.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- v. dissolve cooking juices or solid food in (a pan) by adding liquid and stirring
Let the onions get brown and as they just start sticking to the bottom, add a few tsp of water to 'deglaze' the pan or loosen up the burnt bits.
When the taqlieh starts to get dry and stick stubbornly to the bottom about 2 minutes, deglaze the pan with the lemon juice.
Pour in clams and half the broth, stirring well to deglaze the pot.
As the chicken skin starts to render down, pour away any excess fat, then add the white wine to deglaze any caramelised juices.
If you would rather not use wine, you can also deglaze with water.
If your sauté gets dry, simply deglaze it with a splash or two of water.
Cook vegetables until golden, then deglaze pan with white wine.
Dredge small chunks in seasoned flour and fry with onions, deglaze pan with a beer to make a gravy.
Add the water to deglaze the pan and steam the corn.
Then add the tomatoes and chiles, scraping at the bottom of the pot to deglaze it.