To Prepare Meat Glaze
Ingredients
Directions
Prepare the stock
Strain the stock and let it cool.
Remove all fat from the top.
Reduce to a glaze
Put the stock into a saucepan with the cold water.
Boil rapidly, skimming frequently to remove scum.
Continue boiling until the stock reduces to a clear brown glaze.
When thick and clear, strain into a jar.
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 second stock
- Provides the concentrated meat flavour and gelatine that set the glaze as it reduces.
- Cold water
- Dilutes the stock slightly so it can be brought to a boil and skimmed before reducing.
The step that matters
Skimming while boiling. Scum and fat that rise during rapid boiling can cloud the glaze and taint its flavour, so skim frequently to keep it clear.
“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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