Meat glaze

Meat glaze (French: glace de viande) is a dark brown, gelatinous flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Compared to demi-glace, meat glaze is about twice as concentrated.^[1] Its high viscosity and salt content gives it an unusually long shelf life.^[2]

Meat glaze is used to add flavor to soups. ^[3]

Early History

In the Late Middle Ages, Upper-class families used glazing to elevate the appeal of not just meat but also pies, poultry, and meatballs with gold, green, and even red colored glazes; these glazes would make the meat seem like it was for royalty and more valuable.^[4]

Differences

The main difference between glazes and sauces, and marinades is that glazes are typically brushed on not only meat, but also vegetables and poultry, while sauces are poured or dipped into, and marinades are infused by soaking into the meat.^[4]

Marinade and glazing are very similar when it comes to cooking and meat. While both marinade and glaze are used to boost the taste of meat with combinations of spices and flavors, to boost the visual of meat, and beautiful color.^[4] Marinade is the technique of using a savory solution that soaks into the meat.^[4] However, while marinating for 30 minutes can impact surface flavor, glazing is just as effective in a shorter amount of time, as it consists of different ingredients that help seal in meat juices when cooking and add aesthetics.^[4]

Process

Meat glaze is a thick, concentrated syrup made from reduced meat broth. Store-bought meat glazes have a long shelf life and last around three months.^[5] To make your typical glaze, Roast ingredients such as bones, scraps, onions, and carrots in a roasting pan at 375°F for about an hour while occasionally turning them over to brown all sides.^[6] Then move all ingredients into a large stockpot and simmer for a few hours over medium heat. Rinse the pan from earlier and add the water from each rinsing into the pot.^[5] When the mixture is reduced to about half, it is strained from the stove. This process is repeated until all the water has evaporated.^[5] Refrigerate overnight, and in the morning, remove layers of fat from the broth.^[6] Next, bring the broth to a boil over high heat until it has thickened into a syrupy consistency. The glaze should be thick enough to coat and shine the back of a spoon.^[5] After that, the glaze is transferred to containers like jars or plastic bags and refrigerated to cool down. The glaze can be used later to add more appeal to meats and/or soups. ^[5]

Sugar in Glazes

Glazing Sauces are typically rich in sugars in all their forms and are therefore extremely sweet.^[7] Heat causes a complex process in sugars, based on the decomposition of their structure through degradation and oxidation.^[7] The process of Caramelization involves the characteristic aroma that develops from volatile substances, which may evoke hazelnut together with toasted and rum sensations. Polymerization is what causes the browning part of caramelization.^[7] A rapid dehydration, which rapidly increases the concentration of sugars and the density. The meat requires these treatments to boost its aromatic nature with vibrant color shades and glossy shine while sacrificing its delicate qualities.^[7] Not all sugars caramelize the same way.^[7] Glazes that contain purified sugary elements like refined sugar generally produce straightforward aromas because they have a single component. The combination of additional natural compounds, such as honey, brings out complex aromatic elements that enhance the overall richness of a glaze.^[7]

See also

• Demi-glace