Meat Glaze for Hams, Etc
Ingredients
Directions
Boil the strong stock until reduced to a thick, creamy consistency.
Add the gelatine and meat extract, stirring until dissolved.
Pour the mixture into jars or skins for storage.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Strong stock
- Provides the base liquid and savory flavor that the glaze reduces to concentrate.
- Gelatine
- Sets the reduced stock into a firm glaze as it cools.
- Meat extract
- Adds concentrated savory depth and rich meaty flavor to the glaze.
The step that matters
Reducing the stock to a thick consistency. Boiling concentrates the stock's flavor and thickens it. If it is under-reduced, the glaze will be thin and may not set firmly once the gelatine cools.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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