Jeni Wright, Eric Treuille, Le Cordon Bleu

Glycerine

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A syrup form of alcohol added to food to maintain moisture. It is often added to royal icing to prevent crystallization.

© 1996 All rights reserved. Published by Le Cordon Bleu.