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GLACE VIANDE [1 record]

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Record 1 1991-06-20

English

Subject field(s)
  • Recipes
CONT

Meat glaze or glace de viande is a gelatinous reduction of brown stock.... It is used to strengthen the flavor and consistency of sauces and other culinary preparations.

French

Domaine(s)
  • Recettes de cuisine
CONT

Le fond brun clair réduit à un dixième de son contenu initial, sans aucune forme de liaison, prend le nom de glace de viande. Ce liquide est épais, sirupeux et foncé et, en refroidissant, il prend l'apparence d'une masse compacte en raison de sa grande concentration en gélatine.

Spanish

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