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Glaze

Glace de Viande, Glace de Poisson

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By James Peterson

Published 1991

  • About
Stock or poaching liquid that has been reduced to the consistency of a syrup when hot and the texture of hard rubber when cold; an intensely flavored glaze used to reinforce the flavor and consistency of sauces, usually brown sauces. Especially useful for sauces made โ€œร  minute,โ€ because they are already reduced and will pull a sauce together in seconds.

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