SUC (other)
SUC may refer to: * Suç, a municipality in the Mat District, Dibër County, northern Albania * Sucs (food) * Screwed Up Click * State university and college (Philippines) * Sutton Common railway station, London, National Rail station code * Swiss University Conference * Southern University College, a private non-profit university college in Malaysia * ''Société des usines Chausson'', the parent company of SECAN See also * Succ (other) Succ, SUCC, or S.U.C.C. may refer to: * sucC RNA motif * State-universal coupled cluster * Sydney University Cricket Club * A slang term for fellatio Fellatio (also known as fellation, and in slang as blowjob, BJ, giving head, or sucking off) ...

Suç
Suç is a village and a former municipality in the Dibër County, northern Albania. At the 2015 local government reform it became a subdivision of the municipality Klos KLOS (95.5 FM broadcasting, FM, "95-5 KLOS") is a commercial radio station City of license, licensed to Los Angeles, California, and serves the Greater Los Angeles area. The station is owned by Meruelo Group, Meruelo Media. KLOS airs a mainst .... The population at the 2011 census was 2,716.2011 census results

References

Former municipalities in Dibër County Administrative units of Klos (municipality)
[...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  

Sucs (food)
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies. Meat When a piece of meat is roasted, pan- fried, or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is ''sucs'', ), from the Latin word ''succus'' (sap). The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat stock, a spirit, wine, or verjuice is added to act as a solvent. Dairy, however, is not recommended for deglazing, as it may curdle when added to high heat. The solvent allows the cook to scrape the dark spots from the bottom of the pan and dissolve them, incorporating the remaining browned material at the bottom of the pan into ...
[...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]