Meat glaze
From Wikipedia, the free encyclopedia
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. Its high viscosity and salt content gives it an unusually long shelf-life.[1]
[edit] See also
[edit] References
- ^ Auguste Escoffier (1907), Le Guide culinaire.
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