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Meat Glaze

A gelatin-based glaze for coating meat, flavored with meat extract, salt, pepper, and optional red coloring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and meat are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,777 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Meat Glaze

Ingredients

Directions

Make the glaze

  1. Dissolve the gelatine in the hot water.

  2. Add the meat extract, salt, and pepper.

  3. Cook for about 10 minutes until it coats the back of a spoon.

Store

  1. Pour into a jar and keep tightly covered in a cold place.

Apply

  1. To use, set the jar in hot water to melt slightly.

  2. Coat the meat lightly with the glaze and set in a cool place.

  3. Add red coloring if desired.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + meattop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the liquid into a firm glaze as it cools, giving it body and a coating texture.
Meat extract
Adds concentrated savoury meat flavour to the glaze.

The step that matters

Cook until it coats the back of a spoon. Gelatine only sets when cooled if the liquid is concentrated enough. Stopping too early leaves the glaze thin and weak, while cooking too long reduces it too far and makes it overly stiff.

“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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