Meat glaze

Meat glaze

Meat glaze, French: Glace de viande, is a dark brown, gelatinous, flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Its high viscosity and salt content gives it an unusually long shelf-life.[1]

See also

References

  1. ^ Auguste Escoffier (1907), Le Guide culinaire.

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  • Glaze — (gl[=a]z), v. t. [imp. & p. p. {Glazed} (gl[=a]zd); p. pr. & vb. n. {Glazing}.] [OE. glasen, glazen, fr. glas. See {Glass}.] [1913 Webster] 1. To furnish (a window, a house, a sash, a case, etc.) with glass. [1913 Webster] Two cabinets daintily… …   The Collaborative International Dictionary of English

  • glaze — v. & n. v. 1 tr. a fit (a window, picture, etc.) with glass. b provide (a building) with glass windows. 2 tr. a cover (pottery etc.) with a glaze. b fix (paint) on pottery with a glaze. 3 tr. cover (pastry, meat, etc.) with a glaze. 4 intr.… …   Useful english dictionary

  • glaze — 1 verb 1 (I) also glaze over if your eyes glaze over, they show no expression because you are very bored or tired 2 (T) to cover plates, cups etc made of clay with a thin liquid that gives them a shiny surface 3 (T) to cover fruit, cake, or meat… …   Longman dictionary of contemporary English

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  • Albufera Sauce — (fr. Sauce Albuféra ) is a small compound sauce. It has as its base the mother sauce (or leading sauce) velouté. Escoffier gives a recipe in Le Guide culinaire which consists of a base of Suprême Sauce to which is added meat glaze in order to… …   Wikipedia

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  • Glazed — Glaze Glaze (gl[=a]z), v. t. [imp. & p. p. {Glazed} (gl[=a]zd); p. pr. & vb. n. {Glazing}.] [OE. glasen, glazen, fr. glas. See {Glass}.] [1913 Webster] 1. To furnish (a window, a house, a sash, a case, etc.) with glass. [1913 Webster] Two… …   The Collaborative International Dictionary of English

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