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

References

  1. ↑ "What is Meat Glaze? (With pictures)".
  2. ↑ Auguste Escoffier (1907), Le Guide culinaire .
  3. ↑ "What is Meat Glaze? (With pictures)".
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