Meat Glaze
Ingredients
Directions
Make the glaze
Put 4 quarts of good second stock into a stewpan and boil gently until reduced to about 1 pint, skimming frequently.
Transfer the reduced stock to a smaller stewpan.
Dissolve 1 or 2 sheets of gelatin in 2 or 3 tablespoons of good gravy.
If necessary, add a few drops of liquid caramel.
Set and use
When cold and on the point of setting, use as required.
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
- Second stock
- Forms the reduced base that gives the glaze its body and concentrated meaty flavour.
- Gelatine
- Sets the cooled glaze so it holds a firm, glossy coating on food.
- Good gravy
- Adds savoury depth and helps dissolve the gelatine into the glaze.
- Liquid caramel
- Deepens the colour of the glaze, adding a slight browned tone.
The step that matters
Dissolving the gelatine. Gelatine must dissolve fully in the warm gravy before being added, or it leaves grainy specks and uneven setting. Use the glaze only once it is cold and just beginning to set, so it coats rather than runs off.
“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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