Glaze (cooking technique)

In cooking, a glaze is a glossy, translucent coating applied to the outer surface of a dish by dipping, dripping, or using a brush. A glaze 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]

Not to be confused with deglazing (cooking).
Recently applied glaze dripping off of doughnuts, on an open, moving drying rack

Examples

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 that so objects reflect on the surface (compare with frosted cakes, which are non-reflective),[4] and some candies and confections are coated in edible wax glazes.

A savory glaze can be made from reduced stock that is poured onto meat or vegetables. Glazed ham is a dish using such a glaze.[5]

History

A typical medieval English glaze was the 'Elizabethan' glaze made from lightly beaten egg white and sugar used predominantly on pastries of the time.

See also

References
  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. Verberne, M.; Wahhab, I. (2016). Roast: a very British cookbook. Bloomsbury Publishing. p. 159. ISBN 978-1-4729-3549-6. Retrieved May 21, 2017.
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