Déglacer, deglazing a pan.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Deglaze along with all the recipes employing Deglaze presented on this site, with 90 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Deglaze recipes added to this site.
These recipes, all contain Deglaze as a major wild food ingredient.
The process of deglazing is that of adding stock, wine, or other liquid to a hot pan or roasting tin in which food has been roasted or sautéed. A wooden spoon or spatula is used to scrape the caramelized fragments sticking to the bottom and sides of the pan so that they become part of the stock. Once reduced the liquid can be served with the meal as a sauce or a gravy.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Deglaze recipes added to this site.
These recipes, all contain Deglaze as a major wild food ingredient.
The process of deglazing is that of adding stock, wine, or other liquid to a hot pan or roasting tin in which food has been roasted or sautéed. A wooden spoon or spatula is used to scrape the caramelized fragments sticking to the bottom and sides of the pan so that they become part of the stock. Once reduced the liquid can be served with the meal as a sauce or a gravy.
The alphabetical list of all Deglaze recipes on this site follows, (limited to 100 recipes per page). There are 90 recipes in total:
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| Apfel-, Knollensellerie- und Beifußsoße (Apple, Celeriac and Mugwort Gravy for Goose) Origin: India | Gerudderten (Boiled Potatoes with Bacon and Sour Milk) Origin: Luxembourg | Pollo Encebolladoaa (Chicken Smothered with Onions) Origin: El Salvador |
| Beef and Stout Stew Origin: Ireland | Glace de Viande Origin: France | Pollo Guisado (Salvadorean Chicken Stew) Origin: El Salvador |
| BIR Lamb Rogan Josh Origin: Britain | Insal Nga Lapu Lapu (Grilled Grouper with Aubergine-prune Compote) Origin: Philippines | Poule nas sos (Chicken in Sauce) Origin: Haiti |
| Blodsoppsvampsoppa (Scarletina Bolete Mushroom Soup) Origin: Sweden | Irish Beef Stew Origin: Ireland | Pressure Cooker Beef and Stout Stew Origin: Ireland |
| Braised Pigeons with Cherries Origin: Zambia | Irish Lamb Stew Origin: Ireland | Rôti de Chevreuil, Pommes et Confiture de Groseille (Roast Venison, Apples and Gooseberry Jelly) Origin: France |
| Brinjal Bhaji Origin: Britain | Kaninchengeschnetzeltes (Liechtenstein-style Rabbit Stew) Origin: Liechtenstein | Risotto al Farro con Funghi (Farro Risotto with Mushrooms and Herbs) Origin: Italy |
| Bucatini con Rana Pescatrice (Bucatini with Monkfish) Origin: Italy | Kapernschnitzel (Veal Cutlets With Capers) Origin: Germany | Roast Leg of Spring Lamb Origin: Fusion |
| Cameroon Fried Rice Origin: Cameroon | Krampez Yar (Cornish Chicken Pie) Origin: England | Roast Loin of Veal Origin: British |
| Caril de Carne de Vaca com Mandioca (Beef and Cassava Curry) Origin: Mozambique | Lamb Shank and Parsnip Pie Origin: New Zealand | Roast Pheasant with Cobnut Butter Origin: Britain |
| Cavice Origin: British | Lamb, Apricot and Prune Casserole Origin: African Fusion | Roast Shoulder of Goat Origin: Britain |
| Châteaubriand with a Shallot Red Wine Reduction Origin: France | Loin of Veal à la Creme Origin: British | Roosterkoek with Filling II Origin: South Africa |
| Châteaubriand with Portobello Mushrooms and Madeira Wine Jus Origin: France | Lombo de Javali com Ameixas (Boar Loin with Plums) Origin: Mozambique | Rou Zao Fan (Taiwanese Braised Minced Pork) Origin: Taiwan |
| Chicken Liver Mousse Origin: Philippines | Maafe (Meat Peanut Stew) Origin: Mali | Saffron Milk Cap Fricassee Origin: Britain |
| Chicken Saag Origin: Britain | mafè tatou nènn (Naked Peanut Stew) Origin: Mali | Sage and Onion Stuffed Monkfish Origin: Britain |
| Cincinnati Chili Origin: America | Mexican Pork'n'Beans Origin: American | Sautéed Mushrooms and Rocket Origin: Britain |
| Cod and Vegetables en Papillote Origin: Britain | Morel Pie Origin: Britain | Sokossoko (Ivorian Stir-fried Beef) Origin: Cote dIvoire |
| Curried Lamb Chops Origin: Fusion | Mousseline de St Jaques aux Morels (Mousse of King Scallops and Morels) Origin: France | Steak and Ale Pie Origin: Britain |
| Curry de Pintade à la Noix de Coco (Guinea Fowl and Coconut Curry) Origin: Madagascar | Musti Suktinukai (Lithuanian Beef Rolls) Origin: Lithuania | Stuffed Hake with Mushroom Gravy Origin: African Fusion |
| Dominica Calypso Chicken Origin: Dominica | Opor Ayam Jawa (Javanese Coconut Curry Chicke) Origin: Indonesia | Surinaamse kip masala (Surinamese chicken masala) Origin: Suriname |
| Drunken Chili Origin: American | Pakistani Chicken Biryani Origin: Pakistan | Thon Curry Moutarde à la Mauricienne (Mauritian-style Tuna Mustard Curry) Origin: Mauritius |
| Dungeness Crab Roasted in Garlic Sauce Origin: American | Pastechi Galiña (Chicken Pastechi) Origin: Saba | To Dress Beef Kidney III Origin: British |
| Escabeche Nga Isdab (Sweet and Sour Skate Escabeche) Origin: Philippines | Pastechi Galiña (Chicken Pastechi) Origin: Aruba | Tournedos Rossini (Fillet Rossini) Origin: France |
| Estouffade de rognons à la Bretonne (Breton-style Kidney Stew) Origin: France | Pastechi Galiña (Chicken Pastechi) Origin: Curacao | Tournedos Rossini Origin: France |
| Forager’s Risotto Origin: Britain | Pastechi Galiña (Chicken Pastechi) Origin: Suriname | Utka s Kapustoj i Brusnichnym (Duck with Cabbage and Cowberry) Origin: Russia |
| Freekeh Pilaf Origin: Levant | Pašticada (Dalmatian Beef Stew with Prunes and Apples) Origin: Croatia | Veau Roulé aux Herbes Sauvage (Rolled Breast of Veal with Wild Greens Stuffing) Origin: Switzerland |
| Fricando con champiñones (Fricando with Mushrooms) Origin: Spain | Perfect Valentine Steaks with Root Vegetables Origin: Britain | Viennese Braised Red Cabbage Origin: Austria |
| Fricase de Pollo (Cuban Chicken Fricassee) Origin: Cuba | Petrusen mewn Saws Madeira (Partridge in Madeira Sauce) Origin: Welsh | Viennese Game Sauce Origin: Austria |
| Fricasée de Gibier (Fricasee of Bushmeat) Origin: French Guiana | Pintade avec Farcie à la Française (Guineafowl with French-style Stuffing) Origin: Burkina Faso | Wild Garlic and Nettle Soup Origin: Britain |
| Fried Rump Steak Origin: British | Pintade Farcie au Patates Douces (Stuffed Guineafowl with Sweet Potatoes) Origin: Burkina Faso | Wild Mushroom Sauce Origin: France |
| Gefüllte Weihnachtsgans (Christmas Goose) Origin: Germany | Pipián (Chicken in Peanut Sauce) Origin: Philippines | Zarzuela de Mariscos (Seafood Zarzuela) Origin: Spain |
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