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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  • 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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