Meat glaze, French: glace de viande, 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.
Glace de viande
French
dark brown, gelatinous, flavouring agent used in food preparation
See also:
Also known as:
French:
Meat glaze
Wikidata ID:
Q3108255
Wikipedia title:
Meat glaze
References:
Article content licensed under CC-BY-SA; original content from Wikimedia Foundation
ID: 20788