Glossary entry (derived from question below)
French term or phrase:
déglaçage
English translation:
deglazing
Added to glossary by
Nikki Scott-Despaigne
Sep 4, 2001 02:54
23 yrs ago
4 viewers *
French term
jus de déglaçage
French to English
Other
Dish on a menu.
"Filet de veau rôti au four, anvets à la crème, fine purée de golden, fricassé de cèpes, JUS DE DEGLACAGE".
I have a definition but still can't find out how to say this in English. Any experts out there? Alix?
déglacer = deglaze
sucs de cuisson mélangés à du vin pour obtenir la sauce : thickened with...
(Dico Gastronomique FR/AN, La Maison du Dictionnaire
"Filet de veau rôti au four, anvets à la crème, fine purée de golden, fricassé de cèpes, JUS DE DEGLACAGE".
I have a definition but still can't find out how to say this in English. Any experts out there? Alix?
déglacer = deglaze
sucs de cuisson mélangés à du vin pour obtenir la sauce : thickened with...
(Dico Gastronomique FR/AN, La Maison du Dictionnaire
Proposed translations
(English)
Proposed translations
+1
28 mins
Selected
deglazing sauce
I presume there's a recipe? If there's none, this page has one + a good explanation:
http://www.corkcuisine.com/html/deglazing.html
Sorry if I don't paste the link on the active line of the page, but yesterday proz was not admitting any active links in French or German.
http://www.corkcuisine.com/html/deglazing.html
Sorry if I don't paste the link on the active line of the page, but yesterday proz was not admitting any active links in French or German.
4 KudoZ points awarded for this answer.
Comment: "The reference was extremely useful as the same site dsecribed how to make the sauces using the "deglazing juices". I already had a definition so knew what it was. I was just a bit worried that on a menu for a dinner taking place in a château that using a term which might not be understood would be worse than using a lengthier explanation. I want these people to know what they are eating. I have left the odd French expression in here and there but for this one I went for "served in a sauce made from its own cooking juices and wine". Any suggestions for a more succint version would be appreicated. Don't hesitate to hit the "comment" button!"
27 mins
could it be
Deglazing with the casserole juices?
Plz check if the link given below serves ur purpose
HTH
Poornima
Plz check if the link given below serves ur purpose
HTH
Poornima
30 mins
ice removal juice
I made this up from two definitions of jus and deglacage from the GDT.
HTH
HTH
Reference:
+1
36 mins
deglazing sauce, deglazing juices
Not surprisingly, there doesn't seem to be a commonly used English expression. Most recipes just explain how to deglaze and some brave attempts at translation (see the Beaujolais duck recipe below) are tentative ("the juice that you got from deglazing").
Unless you want to keep the French expression, deglazing sauce or deglazing juices would be both correct and self explanatory.
Bon appétit!
Unless you want to keep the French expression, deglazing sauce or deglazing juices would be both correct and self explanatory.
Bon appétit!
56 mins
Anti-freeze
That is used not only automotive context but in some food context as well. There are some entries in google.
but I am not sure if tha might be a " souce" mostly used as ingredient.
but I am not sure if tha might be a " souce" mostly used as ingredient.
58 mins
WINE STOCK/ WINE DILUTED MEAT JUICES
OF COURSE THIS DOES NOT SOUND NOR PROBABLY GIVE JUSTICE TO THE JUS DE DEGLACAGE.
IF WRITING A MENU I WOULD RETAIN THE FRENCH TERM AS IS MOST OFTEN DONE.
FOLLOWS THE MEANING FOUND IN THE LAROUSE GASTRONOMIQUE...ENGLISH VERSION.
DEGLACAGE: A TECHNICAL TERM IN FRENCH COOKERY FOR THE OPEREATION OF POURING ANY LIQUID INTO THE PAN IN WHICH FOOD HAS BEEN COOKED IN BUTTER OR SOME OTHER FAT.
MOST COMMONLY WINE IS USED FOR THIS PURPOSE. IT IS HEATED AND STIRRED IN THE PAN SO THAT ALL THE CONCENTRATED JUICES ARE INCORPORATED INTO IT . WHITE OR BROWN STOCKS, CREAM OR VINEGAR CAN ALSO BE USED.
OTHER SUGGESTION IS TO WRITE THE FRENCH TERM ON THE MENU FOLLOWED BY THE EXPLANATION IN PARENTHESIS I.E.
JUS DE DEGLACAGE ( PAN COOKED MEAT JUICES IN A FINE WINE FOR ENHANCED FLAVOUR)
OR WHATEVER FANCIES YOUR CREATIVITY)
GOOD LUCK
IF WRITING A MENU I WOULD RETAIN THE FRENCH TERM AS IS MOST OFTEN DONE.
FOLLOWS THE MEANING FOUND IN THE LAROUSE GASTRONOMIQUE...ENGLISH VERSION.
DEGLACAGE: A TECHNICAL TERM IN FRENCH COOKERY FOR THE OPEREATION OF POURING ANY LIQUID INTO THE PAN IN WHICH FOOD HAS BEEN COOKED IN BUTTER OR SOME OTHER FAT.
MOST COMMONLY WINE IS USED FOR THIS PURPOSE. IT IS HEATED AND STIRRED IN THE PAN SO THAT ALL THE CONCENTRATED JUICES ARE INCORPORATED INTO IT . WHITE OR BROWN STOCKS, CREAM OR VINEGAR CAN ALSO BE USED.
OTHER SUGGESTION IS TO WRITE THE FRENCH TERM ON THE MENU FOLLOWED BY THE EXPLANATION IN PARENTHESIS I.E.
JUS DE DEGLACAGE ( PAN COOKED MEAT JUICES IN A FINE WINE FOR ENHANCED FLAVOUR)
OR WHATEVER FANCIES YOUR CREATIVITY)
GOOD LUCK
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