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. Compared to demi-glace, meat glaze is about twice as concentrated.[1] Its high viscosity and salt content gives it an unusually long shelf life.[2]
meat, glaze, french, glace, viande, dark, brown, gelatinous, flavouring, agent, used, food, preparation, obtained, reducing, brown, stock, through, evaporation, slow, heating, compared, demi, glace, meat, glaze, about, twice, concentrated, high, viscosity, sal. 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 Compared to demi glace meat glaze is about twice as concentrated 1 Its high viscosity and salt content gives it an unusually long shelf life 2 Meat glaze is used to add flavor to soups 3 See also editDemi glaceReferences edit What is Meat Glaze With pictures Auguste Escoffier 1907 Le Guide culinaire What is Meat Glaze With pictures nbsp This food ingredient article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Meat glaze amp oldid 1181447790, wikipedia, wiki, book, books, library,
