What You Need to Know
In cooking, a glaze 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 sweet or savory ; typical glazes include brushed egg whites, some types of icing, and jam, and may or may not include butter, sugar, milk, oil, and fruit or fruit juice.
Steps
- 1.
Doughnut glaze (United States): Creates shiny, sweet coating that seals moisture
- 2.
Teriyaki glaze (Japan): Forms glossy, caramelized surface on grilled meats
- 3.
Mirror glaze (France): Produces reflective, smooth finish on patisserie
The Science
Primary Reaction
Maillard Reaction