The Hospitality Guru (cooking) Back to Basics: 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.
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