Glaze
(cooking technique)
From Wikipedia, the free encyclopedia
A glaze in cooking
is a coating of a glossy, often sweet, sometimes savoury, substance applied to food
typically by dipping, dripping, or with a brush. Egg
whites and basic icings are both used as glazes. They often incorporate butter, sugar, milk,[1]
and certain oils.[2]
For example, doughnut glaze is made from a simple mixture of powdered or confectioner's sugar and water that the doughnuts are dipped in, or some pastry doughs have a brushed on coating of
egg whites. Glazes can also be made from fruit or fruit juice
along with other ingredients and are often applied to pastries.[3]
A type of savory glaze can be made from reduced stock
that is put on meat or vegetables. Some candies
or confections
may be coated in edible wax glazes.
History
A typical medieval English glaze was
the 'Elizabethan' glaze made from lightly beaten egg white and sugar used
predominantly on pastries of the time.
See
also
- Glazing agent
- Icing
- Meat glaze
- Demi-glace
- Couverture chocolate
- Marron glacé
- Pastry brush
- Sweating
- Enrobing
The entire link can be found at:
http://en.wikipedia.org/wiki/Glaze_(cooking_technique)
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