187:
38:
121:
217:
The origin of glaze recipes can be traced to the medieval
British period. A typical medieval English glaze was the 'Elizabethan' glaze made from lightly beaten egg white and sugar used predominantly on pastries of the time.
57:
is a glossy, translucent coating applied to the outer surface of a dish by dipping, dripping, or using a brush. Depending on its nature and intended effect, a glaze may be applied before or after cooking. It may be either
298:
174:
may have its glaze applied before baking, basted with it during, or produced after, as with a brown sugar mix being heated by a torch.
17:
143:
have a coating of egg whites brushed-on. Some pastries use a "mirror glaze", which is glossy enough to create reflections, and some
433:
324:
428:
198:
346:
302:
369:
423:
250:
8:
31:
260:
136:
417:
230:
152:
67:
240:
235:
163:
79:
148:
109:
186:
37:
275:
270:
171:
167:
159:
75:
393:
42:
120:
255:
140:
132:
125:
84:
50:
89:
144:
105:
93:
63:
59:
97:
139:
and water, which is then poured over the doughnuts. Some
101:
370:"White Chocolate Mirror Glaze Recipe (Video Technique)"
325:"Super Easy Ways to Introduce Coconut Oil to Your Diet"
415:
170:that is poured onto meat or vegetables. A
119:
36:
135:glaze is made from a simple mixture of
41:Recently applied glaze dripping off of
14:
416:
181:
296:
24:
74:); typical glazes include brushed
25:
445:
299:"How To Make a Basic Cake Glaze"
185:
45:, on an open, moving drying rack
367:
386:
361:
339:
317:
290:
88:), and may or may not include
13:
1:
283:
247:In baking and confectionery:
7:
301:. About.com. Archived from
221:
115:
10:
450:
177:
29:
162:can be made from reduced
155:, often during tumbling.
70:, the former is known as
18:Glaze (cooking technique)
349:. Food.com. 14 June 2007
30:Not to be confused with
158:A savory glaze such as
129:
46:
123:
40:
434:Culinary terminology
251:Couverture chocolate
137:confectioner's sugar
347:"Fresh Fruit Glaze"
124:Mirror glaze on an
32:deglazing (cooking)
429:Cooking techniques
197:. You can help by
130:
47:
215:
214:
153:edible wax glazes
82:, and jam (as in
27:Cooking technique
16:(Redirected from
441:
408:
407:
405:
404:
390:
384:
383:
381:
380:
365:
359:
358:
356:
354:
343:
337:
336:
334:
332:
321:
315:
314:
312:
310:
305:on 26 April 2013
297:Rattray, Diana.
294:
210:
207:
189:
182:
78:, some types of
21:
449:
448:
444:
443:
442:
440:
439:
438:
414:
413:
412:
411:
402:
400:
394:"About Glazing"
392:
391:
387:
378:
376:
374:www.chefiso.com
366:
362:
352:
350:
345:
344:
340:
330:
328:
323:
322:
318:
308:
306:
295:
291:
286:
227:General terms:
224:
211:
205:
202:
195:needs expansion
180:
118:
35:
28:
23:
22:
15:
12:
11:
5:
447:
437:
436:
431:
426:
410:
409:
385:
360:
338:
316:
288:
287:
285:
282:
281:
280:
279:
278:
273:
265:
264:
263:
258:
253:
245:
244:
243:
238:
233:
223:
220:
213:
212:
192:
190:
179:
176:
151:are coated in
117:
114:
26:
9:
6:
4:
3:
2:
446:
435:
432:
430:
427:
425:
424:Confectionery
422:
421:
419:
399:
395:
389:
375:
371:
368:Iso, Justin.
364:
348:
342:
326:
320:
304:
300:
293:
289:
277:
274:
272:
269:
268:
266:
262:
259:
257:
254:
252:
249:
248:
246:
242:
239:
237:
234:
232:
231:Glazing agent
229:
228:
226:
225:
219:
209:
200:
196:
193:This section
191:
188:
184:
183:
175:
173:
169:
165:
161:
156:
154:
150:
146:
142:
138:
134:
127:
122:
113:
111:
107:
103:
99:
95:
91:
87:
86:
81:
77:
73:
69:
65:
61:
56:
52:
44:
39:
33:
19:
401:. Retrieved
397:
388:
377:. Retrieved
373:
363:
351:. Retrieved
341:
329:. Retrieved
319:
307:. Retrieved
303:the original
292:
267:In cooking:
261:Marron glacé
241:Pastry brush
216:
206:October 2022
203:
199:adding to it
194:
157:
131:
83:
71:
54:
48:
327:. Oily Oily
149:confections
110:fruit juice
418:Categories
403:2022-11-21
379:2017-09-22
284:References
276:Meat glaze
271:Demi-glace
172:glazed ham
168:meat glaze
160:demi-glace
76:egg whites
68:pâtisserie
43:doughnuts
398:ifood.tv
256:Enrobing
222:See also
141:pastries
133:Doughnut
126:entremet
116:Examples
353:26 June
331:26 June
309:26 June
178:History
145:candies
85:nappage
72:glaçage
51:cooking
104:, and
90:butter
64:savory
236:Icing
164:stock
106:fruit
94:sugar
80:icing
60:sweet
55:glaze
355:2013
333:2013
311:2013
147:and
98:milk
66:(in
53:, a
201:.
166:or
108:or
102:oil
62:or
49:In
420::
396:.
372:.
112:.
100:,
96:,
92:,
406:.
382:.
357:.
335:.
313:.
208:)
204:(
128:.
34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.