A glaze—or, in French,glace (glahss)—is a stock that is reduced until it coats the back of a spoon. It is so concentrated—reduced by three-fourths or more—that it is solid and rubbery when refrigerated.
Glazes are used as flavorings in sauce-making and in some meat, poultry, fish, and vegetable preparations. Only small amounts are needed because they are so concentrated.
Glazes diluted to original strength do not taste like the stocks they were made from.The long cooking changes the flavors somewhat.
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