Glaze (cooking technique)
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, and certain oils. 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. 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.
A typical medieval English glaze was the 'Elizabethan' glaze made from lightly beaten egg white and sugar used predominantly on pastries of the time.
- Glazing agent
- Meat glaze
- Couverture chocolate
- Marron glacé
- Pastry brush
- Rattray, Diana. "How To Make a Basic Cake Glaze". About.com. Retrieved 26 June 2013.
- "Super Easy Ways to Introduce Coconut Oil to Your Diet". Oily Oily. Retrieved 26 June 2013.
- "Fresh Fruit Glaze". Food.com. 14 June 2007. Retrieved 26 June 2013.