Meat glaze
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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
[edit | edit source]References
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- ^ Auguste Escoffier (1907), Le Guide culinaire.
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