Recipes
Culinary Dictionary
| Search: | All culinary Terms | ||
| Back to categories | |||
| Category: Culinary terms and techniques |
|
|
| Term(s) | ||
Glace de viande | ||
 A highly reduced stock, used as an essence when flavoring sauces or enriching soups and stews. Veal glace is used for all meat preparations, as it best withstands the long reduction period required. Fish and shellfish glazes are used; however, one must pay special attention to them because their flavor can become bitter after too long of a reduction period. |