«

»

Meat Glaze – Glace de Viande

Meat glaze 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.

This glaze recipe is a concentrated reduction of ordinary brown stock. Glace de viande can be used to fortify sauces, and a spoonful of glace de viande is a great way to add flavour to other dishes. It stores well in the freezer, so in a pinch you can add water and turn the glace back into stock again.

Glazes are simple to make — you just reduce the stock until it turns thick and syrupy. A word of caution, however: If you make a glace from store-bought stock, make sure it is unsalted. Otherwise your finished glace will be insanely salty. To avoid this problem, you can make your own Brown Stock.

Meat Glaze - Glace de Viande
This glaze recipe is a concentrated reduction of ordinary brown stock. Glace de viande can be used to fortify sauces, and a spoonful of glace de viande is a great way to add flavour to other dishes.
Ingredients
  • 2 litres brown stock
Instructions
  1. In a large, heavy-bottomed saucepan, bring the stock to a boil and then lower the heat to medium. As the stock simmers, you may see scum or other impurities rise to the surface. Skim these impurities off with a ladle.
  2. Once the stock has reduced by a little over half, pour it through a mesh strainer lined with cheesecloth into smaller pot. Lower the heat a bit and continue reducing, skimming as needed.
  3. The glace is finished when the liquid has reduced by about ¾ and the glace is thick and syrupy. When you stir it, the glaze should coat the back of your spoon.
  4. Let the glace cool, transfer it to a container with a lid and refrigerate or freeze.
Nutrition Information
Calories: 99 Carbohydrates: 25g Sugar: 17g Sodium: 7946mg
 
Comments and Feedback
 

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Around The Web
 
loading...
 
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
OR
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend
Or use Social Media to Sign-up
PROBABLY THE BEST SITE
IN THE WORLD
IS GIVING YOU THE CHANCE TO SUBSCRIBE
TO PROBABLY THE BEST NEWSLETTER IN THE WORLD
OR