Glaze (cooking technique)

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Recently applied glaze dripping off of doughnuts, on an open, moving drying rack

In cooking, a glaze is a glossy, translucent coating applied to the outer surface of a dish by dipping, dripping, or using a brush. Depending on its nature and intended effect, a glaze may be applied before or after cooking. It may be either sweet or savory (in pâtisserie, the former is known as glaçage); typical glazes include brushed egg whites, some types of icing, and jam (as in nappage), and may or may not include butter, sugar, milk,[1] oil,[2] and fruit or fruit juice.[3]

Examples[edit]

Doughnut glaze is made from a simple mixture of confectioner's sugar and water, which is then poured over the doughnuts. Some pastries have a coating of egg whites brushed-on. Some pastries use a "mirror glaze", which is glossy enough to create reflections,[4] and some candies and confections are coated in edible wax glazes, often during tumbling.

A savory glaze such as demi-glace can be made from reduced stock or meat glaze that is poured onto meat or vegetables. A glazed ham may have its glaze applied before baking, basted with it during, or produced after, as with a brown sugar mix being heated by a torch.

History[edit]

The origin of glaze recipes can be traced to the medieval British period. A typical medieval English glaze was the 'Elizabethan' glaze made from lightly beaten egg white and sugar used predominantly on pastries of the time.[5]

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.
  4. ^ Iso, Justin. "White Chocolate Mirror Glaze Recipe (Video Technique)". www.chefiso.com. Retrieved 2017-09-22.
  5. ^ "About Glazing". ifood.tv. Retrieved 2022-11-21.