The Hospitality Guru (cooking) Back to Basics: Glazes

GLAZES

Stocks can be reduced to a concentrated form to increase their flavour and richness. The process of reduction occurs when a stock is simmered slowly without a lid so most of the water is evaporated. The thick, concentrated end product is called a glaze or jus. It takes about ten litres of stock to produce about one litre of glaze.

A good glaze has the following characteristics:

  • A syrupy consistency
  • A concentrated flavour
  • A glassy appearance
  • Is free of impurities.

The most common glazes are:

  • Glace de viande (meat glaze)
  • Glace de Volaille (chicken glaze)
  • Glace de poisson (fish glaze).

Glazes can be used in a variety of ways. They may be used as a sauce by being diluted from their original strength by adding a flavouring such as red wine. A glaze can also be used to enhance the flavour of a bland sauce.

Glazes will keep for a number of weeks in a refrigerator, but should be frozen for longer storage.

More by this Author


Comments 3 comments

Kris 6 years ago

Good stuff here.

I love a good glaze, the stickier the better. :-) Keep it up Guru-!!


Eileen 6 years ago

Never tried to make a glaze. Next time I have the stove fired up and a chicken in the stock pot I will give it a go. Thanks for the inspiration.


Dionne Baldwin 6 years ago

Thank you so much for sharing this! I started cooking when I was 10 and yet some basic things like this are still new to me. I am always looking to learn things like this.

I may just attempt a turkey glaze for tomorrows dinner...

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working