129:
170:
189:
163:
156:
194:
44:, meat glaze is about twice as concentrated. Its high viscosity and salt content gives it an unusually long
36:) is a dark brown, gelatinous flavouring agent used in food preparation. It is obtained by reducing
98:
93:
140:
112:
80:
183:
37:
17:
136:
60:
45:
41:
128:
144:
40:through evaporation by slow heating. Compared to
164:
8:
51:Meat glaze is used to add flavor to soups.
171:
157:
72:
113:"What is Meat Glaze? (With pictures)"
81:"What is Meat Glaze? (With pictures)"
7:
125:
123:
143:. You can help Knowledge (XXG) by
25:
127:
1:
211:
122:
190:Food ingredient stubs
99:Le Guide culinaire
152:
151:
94:Auguste Escoffier
16:(Redirected from
202:
173:
166:
159:
131:
124:
117:
116:
109:
103:
91:
85:
84:
77:
21:
210:
209:
205:
204:
203:
201:
200:
199:
180:
179:
178:
177:
121:
120:
111:
110:
106:
92:
88:
79:
78:
74:
69:
57:
33:glace de viande
23:
22:
18:Glace de viande
15:
12:
11:
5:
208:
206:
198:
197:
195:French cuisine
192:
182:
181:
176:
175:
168:
161:
153:
150:
149:
132:
119:
118:
104:
86:
71:
70:
68:
65:
64:
63:
56:
53:
24:
14:
13:
10:
9:
6:
4:
3:
2:
207:
196:
193:
191:
188:
187:
185:
174:
169:
167:
162:
160:
155:
154:
148:
146:
142:
139:article is a
138:
133:
130:
126:
114:
108:
105:
101:
100:
95:
90:
87:
82:
76:
73:
66:
62:
59:
58:
54:
52:
49:
47:
43:
39:
35:
34:
29:
19:
145:expanding it
134:
107:
97:
89:
75:
50:
32:
31:
27:
26:
38:brown stock
184:Categories
137:ingredient
135:This food
67:References
61:Demi-glace
46:shelf life
42:demi-glace
28:Meat glaze
30:(French:
96:(1907),
55:See also
141:stub
186::
48:.
172:e
165:t
158:v
147:.
115:.
102:.
83:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
↑