Glazing is the technique of applying a glossy surface to a food, typically with sugar syrup, egg white, or jam; alternatively, in a savory context, it might be done with demi-glace or honey. Typically this is done by pouring a liquid over a finished product, dipping the product into a liquid, or applying the glaze with a brush. The layer created in this fashion is called a glaze.
Glazing
coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush
Has language-specific term:
Glacefr
Also known as:
English:
GlazedGlaze
Wikidata ID:
Q15223654
Wikipedia title:
Glaze (cooking technique)
References:
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ID: 20945