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Cookery Class >>> Glossaries |  |
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Deglaze To add liquid to a pan in which foods have been fried or roasted, this process dissolves congealed cooking juices or caramelised juices at the bottom of the pan by adding liquid, scraping ad stirring vigorously while bringing the liquid to the boil. The juices can then be used make gravies or added to sauces. |
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All listings under 'D' in A-Z OF COOKERY TERMS |  |
- Deglaze
- Devilled
- Dredge
- Drizzle
- Degrease
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