Déglacer, deglazing a pan.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Deglaze along with all the Deglaze containing recipes presented on this site, with 44 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 44 recipes in total:
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| Beef and Stout Stew Origin: Ireland | Irish Beef Stew Origin: Ireland | Roast Leg of Spring Lamb Origin: Fusion |
| BIR Lamb Rogan Josh Origin: Britain | Irish Lamb Stew Origin: Ireland | Roast Pheasant with Cobnut Butter Origin: Britain |
| Brinjal Bhaji Origin: Britain | Kaninchengeschnetzeltes (Liechtenstein-style Rabbit Stew) Origin: Liechtenstein | Roast Shoulder of Goat Origin: Britain |
| Bucatini con Rana Pescatrice (Bucatini with Monkfish) Origin: Italy | Krampez Yar (Cornish Chicken Pie) Origin: England | Sage and Onion Stuffed Monkfish Origin: Britain |
| Châteaubriand with Portobello Mushrooms and Madeira Wine Jus Origin: France | Maafe (Meat Peanut Stew) Origin: Mali | Sautéed Mushrooms and Rocket Origin: Britain |
| Chicken Saag Origin: Britain | mafè tatou nènn (Naked Peanut Stew) Origin: Mali | Stuffed Hake with Mushroom Gravy Origin: African Fusion |
| Cincinnati Chili Origin: America | Mexican Pork'n'Beans Origin: American | Thon Curry Moutarde à la Mauricienne (Mauritian-style Tuna Mustard Curry) Origin: Mauritius |
| Cod and Vegetables en Papillote Origin: Britain | Musti Suktinukai (Lithuanian Beef Rolls) Origin: Lithuania | Tournedos Rossini (Fillet Rossini) Origin: France |
| Curried Lamb Chops Origin: Fusion | Opor Ayam Jawa (Javanese Coconut Curry Chicke) Origin: Indonesia | Tournedos Rossini Origin: France |
| Curry de Pintade à la Noix de Coco (Guinea Fowl and Coconut Curry) Origin: Madagascar | 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 |
| Drunken Chili Origin: American | Perfect Valentine Steaks with Root Vegetables Origin: Britain | Viennese Braised Red Cabbage Origin: Austria |
| Estouffade de rognons à la Bretonne (Breton-style Kidney Stew) Origin: France | Petrusen mewn Saws Madeira (Partridge in Madeira Sauce) Origin: Welsh | Wild Garlic and Nettle Soup Origin: Britain |
| Gefüllte Weihnachtsgans (Christmas Goose) Origin: Germany | Poule nas sos (Chicken in Sauce) Origin: Haiti | Wild Mushroom Sauce Origin: France |
| Gerudderten (Boiled Potatoes with Bacon and Sour Milk) Origin: Luxembourg | Pressure Cooker Beef and Stout Stew Origin: Ireland | Zarzuela de Mariscos (Seafood Zarzuela) Origin: Spain |
| Glace de Viande Origin: France | Rôti de Chevreuil, Pommes et Confiture de Groseille (Roast Venison, Apples and Gooseberry Jelly) Origin: France |
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