Deutsch: Glasur / Español: Glaseado / Português: Glacê / Français: Glaçage / Italiano: Glassa
Glace is a culinary term that refers to a sweet or savory substance used to coat or decorate food. In its various forms, glace can be a glossy coating, a reduction of stock, or even frozen desserts. It is commonly used to add flavor, texture, and visual appeal to dishes.
Description
In the food context, glace has several applications:
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Sweet Glace (Icing or Glaze): This type is used primarily in baking and confectionery. It's a glossy, often sweet coating applied to pastries, cakes, cookies, and other desserts. Common ingredients include powdered sugar, milk, and flavorings like vanilla or citrus. Royal icing and fondant are also forms of sweet glace.
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Savory Glace: This type refers to concentrated, reduced stock used to enhance the flavor of sauces and dishes. For example, a meat glace is made by reducing a stock until it becomes a thick, intensely flavored substance.
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Frozen Desserts: The term glace is also used in French cuisine to refer to ice cream or frozen desserts. These are typically rich and creamy, made from ingredients like cream, sugar, and flavorings.
Historically, the use of glace in cooking can be traced back to various culinary traditions, where it played a role in both preserving food and enhancing its flavor and appearance. In modern cuisine, glace remains a versatile element, crucial in both professional kitchens and home cooking.
Application Areas
Glace is used in a variety of culinary applications, including:
- Pastry and Baking: Sweet glace, such as icing or glaze, is applied to cakes, cookies, and pastries to add sweetness and a glossy finish.
- Sauces and Stocks: Savory glace, like demi-glace, is used to intensify the flavor of sauces, gravies, and soups. It is often made by reducing meat or vegetable stock.
- Frozen Desserts: Glace refers to ice cream or sorbet in French cuisine, enjoyed as a dessert or a palate cleanser between courses.
- Decorative Purposes: In professional baking and pastry making, glace is used for intricate decorations and to give a polished look to desserts.
Well-Known Examples
- Chocolate Glaze: A rich, shiny coating made from chocolate and cream, often used on cakes and éclairs.
- Royal Icing: A hard, white icing made from egg whites and powdered sugar, commonly used for decorating cookies and cakes.
- Demi-Glace: A deeply flavored, glossy sauce made from reducing brown stock and espagnole sauce, used in French cuisine.
- Fruit Glaze: A sweet, shiny coating made from fruit preserves or jelly, used on tarts and pastries to enhance their appearance and flavor.
- Vanilla Glaze: A simple, sweet glaze made from powdered sugar, milk, and vanilla extract, often drizzled over donuts and scones.
Treatment and Risks
Glace, particularly sweet glazes and icings, should be used in moderation due to their high sugar content. Excessive consumption can lead to health issues such as tooth decay and weight gain. In savory applications, homemade glace can be high in sodium if not carefully managed. It is essential to balance its use with a varied and healthy diet.
Similar Terms
- Icing: A sweet glaze used to coat cakes and pastries.
- Fondant: A type of icing that is rolled out and used to cover cakes, providing a smooth finish.
- Demi-Glace: A rich brown sauce in French cuisine made from a reduction of veal stock and espagnole sauce.
- Syrup: A thick, sweet liquid often used as a glaze or topping in desserts and beverages.
Articles with 'Glace' in the title
- Demi-glace: Demi-glace is a French word which literally means "half glace". It refers to a rich brown sauce that begins with a basic espagnole sauce, which is combined with beef stock and Madeira or Sherry and slowly cooked until it`s reduced by half t . . .
- Demi-glace sauce: Demi-glace sauce: Demi-glace sauce refers to a rich brown sauce made by boiling and skimming Espagnole sauce and adding stock. It often has Madeira or sherry added
- Marrons Glacés: Marrons Glacés refers to glazed sweet chestnuts which is made from the largest sweet chestnuts from the département of Ardèche in France, which have sugar added and are then candied
Summary
Glace is a versatile term in the culinary world, referring to sweet or savory substances used to coat, decorate, and enhance food. Whether as a glossy finish on a cake, a concentrated stock reduction, or a creamy frozen dessert, glace adds both flavor and aesthetic appeal to various dishes. Its applications span from professional kitchens to home cooking, making it an essential component in many recipes.
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