deglaze
C1Formal, Technical
Definition
Meaning
To dissolve solidified cooking juices and browned food particles from a pan by adding a liquid (often wine, stock, or water) to create a sauce or gravy.
To remove a glaze or glossy finish from a surface, particularly in pottery or ceramics (technical).
Linguistics
Semantic Notes
Primarily a culinary term. In non-culinary contexts (e.g., pottery), it is highly technical and specific.
Dialectal Variation
British vs American Usage
Differences
No significant differences in meaning. Spelling follows standard national conventions.
Connotations
Strongly associated with professional and sophisticated cooking in both varieties.
Frequency
More frequent in written recipes, cooking shows, and gourmet food writing than in everyday conversation.
Vocabulary
Collocations
Grammar
Valency Patterns
[Subject] deglazes [Object (pan/tin)][Subject] deglazes [Object] with [Liquid][Object] is deglazedVocabulary
Synonyms
Strong
Neutral
Weak
Vocabulary
Antonyms
Phrases
Idioms & Phrases
- “[No common idioms for 'deglaze']”
Usage
Context Usage
Business
Extremely rare, potentially in hospitality supply.
Academic
Rare, found in food science or material science (ceramics) texts.
Everyday
Used in cooking instructions and food-related conversation.
Technical
Standard term in culinary arts and ceramics/pottery manufacturing.
Examples
By Part of Speech
verb
British English
- After the chicken is done, deglaze the roasting tin with a splash of white wine.
- Deglaze the pan thoroughly to capture all that flavour.
American English
- Deglaze the skillet with some beef broth for a rich gravy.
- Remember to deglaze the pan before the fond burns.
adverb
British English
- [No common adverbial form]
American English
- [No common adverbial form]
adjective
British English
- [No common adjectival form]
American English
- [No common adjectival form]
Examples
By CEFR Level
- [A2 Level too low for this word]
- The recipe says to deglaze the pan with water.
- Once you've removed the steak, deglaze the hot pan with red wine to make a delicious sauce.
- Deglazing is a simple technique that greatly enhances a dish.
- A chef will expertly deglaze the sauté pan, incorporating the caramelised sucs into a velvety reduction.
- The instructions specify deglazing the dutch oven with a dry vermouth before adding the aromatics.
Learning
Memory Aids
Mnemonic
DE-GLAZE: To take OFF (DE-) the GLAZY, sticky residue in the pan.
Conceptual Metaphor
TRANSFORMATION (Waste/Residue → Useful Sauce)
Watch out
Common Pitfalls
Translation Traps (for Russian speakers)
- Avoid direct calque from 'degazirovat'' (to degas).
- Do not confuse with 'glazirovat'' (to glaze), which is the opposite culinary action.
Common Mistakes
- Confusing 'deglaze' with 'scrape' (which doesn't involve liquid).
- Using 'deglaze' for simply washing a pan.
Practice
Quiz
What is the primary purpose of deglazing in cooking?
FAQ
Frequently Asked Questions
No. While wine is common, you can deglaze with water, stock, broth, or even fruit juice.
You can, but less fond (browned bits) forms on non-stick surfaces, so the sauce may be less flavourful.
Deglazing is the act of adding liquid to loosen the fond. Reducing is the subsequent step of boiling that liquid to thicken and concentrate the sauce.
Primarily, yes. In ceramics, it means to remove a glassy coating, but this is a very specialised technical use.