Glaze (cooking technique)

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Not to be confused with deglazing (cooking). ‹See Tfd›
Recently applied glaze dripping off of doughnuts, on an open, moving drying rack

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[edit]

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[edit]

References[edit]

  1. ^ Rattray, Diana. "How To Make a Basic Cake Glaze". About.com. Retrieved 26 June 2013. 
  2. ^ "Super Easy Ways to Introduce Coconut Oil to Your Diet". Oily Oily. Retrieved 26 June 2013. 
  3. ^ "Fresh Fruit Glaze". Food.com. 14 June 2007. Retrieved 26 June 2013.