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1 deglazing
Большой англо-русский и русско-английский словарь > deglazing
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2 deglazing
2) матирование -
3 deglazing
1) Техника: матирование, удаление глазури2) Кулинария: деглазирование3) Полиграфия: удаление засохшей краски, удаляющий засохшую краску -
4 deglazing
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5 deglazing
1. образование матовой поверхности2. удаление засохшей краски3. удаляющий засохшую краску -
6 удаление глазури
Большой англо-русский и русско-английский словарь > удаление глазури
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7 удаление глазури
Англо-русский словарь технических терминов > удаление глазури
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8 удаление глазури
Русско-английский политехнический словарь > удаление глазури
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9 déglaçage
[deglasaʒ] nom masculin3. [du papier] removal of gloss -
10 матирование
blinding, deadening, deglazing, delustering, dulling хим., ( лакокрасочного покрытия) flattening, flatting, matting, obscuration, dull polishing -
11 деглазирование
Gastronomy: deglazing -
12 матирование
1) General subject: matting2) Aviation: satin finishing3) Engineering: blinding, deadening, deglazing, delustering, dull polishing, flattening (лакокрасочного покрытия), flatting, flatting down, mat finish, obscuration, obscuring4) Chemistry: delustring, dulling (рельефа при нагревании)5) Metallurgy: frosting, mat finishing, matte finish6) Polygraphy: graining (поверхности офсетной пластины), molding7) Textile: dull finish8) Silicates: glaciation, satining9) Polymers: dimming, gloss removal10) Plastics: dull polish11) Makarov: flatting (лакокрасочного покрытия), frosting (напр. стекла) -
13 удаление глазури
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14 удаление засохшей краски
Polygraphy: deglazingУниверсальный русско-английский словарь > удаление засохшей краски
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15 удаляющий засохшую краску
Polygraphy: deglazingУниверсальный русско-английский словарь > удаляющий засохшую краску
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16 матирование
blinding, deadening, deglazing, delustering, dulling хим., ( лакокрасочного покрытия) flattening, flatting, matting, obscuration, dull polishing* * *мати́рование с.1. метал.-об. mat finishing2. ( стекла) frosting3. полигр. moulding* * * -
17 máztalanítás
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18 deglaze
To remove browned bits of food from the bottom of a pan after sauteing, usually meat. After the food and excess fat have been removed from the pan, a small amount of liquid is heated with the cooking juices in the pan and stirred to remove browned bits of food from the bottom. The resulting mixture often becomes the base for a sauce.♦ A process of adding liquid to a hot pan in order to collect the bits of food which stick to the pan during cooking. This is most common with sautéed and roasted foods. Wine, stock, and vinegar are common deglazing liquids.♦ To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce. -
19 jus
( FRANCE)The natural juice of meatjuice; also a reduction or essence used as a sauce♦ A rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the dripping within a roasting pan, then that is reduced to achieve the rich flavor desired. jus lie is one that has been slightly thickened with cornstarch or flour.
См. также в других словарях:
Deglazing — refers to the removal of a shiny or smooth surface. Deglazing (cooking), using a liquid to remove cooked on residue from a pan Deglazing (engine mechanics), abrading the polished surface of a cylinder Removal of the ceramic glaze from pottery See … Wikipedia
Deglazing — De*glaz ing, n. The process of giving a dull or ground surface to glass by acid or by mechanical means. Knight. [1913 Webster] … The Collaborative International Dictionary of English
Deglazing (engine mechanics) — Deglazing is a process by which the surface of an engine cylinder is roughened to create friction between the moving parts and allow engine oil to grip the sides of the cylinder. Details In a gasoline or diesel engine, the pistons ride up and… … Wikipedia
Deglazing (cooking) — Fond redirects here. For the archival term, see fonds. Deglazing is a cooking technique for removing and dissolving caramelized bits of food from a pan to make a pan sauce. Sucs left in a white enamel pot after browning pork When a piece of meat… … Wikipedia
deglazing — v. remove the glaze from (porcelain, pottery); dilute remainings of cooked meat in wine or water in a pan to make a sauce or gravy … English contemporary dictionary
de|glaze — «dee GLAYZ», verb. deglazed, deglazing. to scrape up and incorporate into a dish the bits left in the roasting or sauté pan using liquid: »The sauce? A simple deglazing of the roasting juices with a little port and a swirl of butter. Delicious!… … Useful english dictionary
Internal combustion engine — The internal combustion engine is an engine in which the combustion of a fuel (normally a fossil fuel) occurs with an oxidizer (usually air) in a combustion chamber. In an internal combustion engine, the expansion of the high temperature and high … Wikipedia
Brandy — This article is about the spirit. For other uses, see Brandy (disambiguation). Cognac brandy in a typical brandy snifter Brandy (from brandywine, derived from Dutch brandewijn burnt wine )[1] is a s … Wikipedia
Sauce — For other uses, see Sauce (disambiguation). In cooking, a sauce is liquid, creaming or semi solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to… … Wikipedia
Stock (food) — For other uses, see Stock (disambiguation). Making stock in a pot on a stove top. Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces … Wikipedia
Pan sauce — A pan sauce is a type of sauce that is often made to accompany sauteed meats. Generally speaking, a pan sauce is made by cooking a meat at high temperature in a skillet, removing the meat once it is done, removing any excess fat, then deglazing… … Wikipedia