What is the glaze meat?
Meat Glazura is a strong syrup created when chefs concentrate a mass broth or stock by cooking the liquid for several hours. Also known as glace de Viande in French, adds more appetite to the sauce, or gives a delicious glossy coat to finished dishes. This dark brown sauce that has a high salt content and gelatin feeling gives the body steamed and souls. It has a very long life and can be frozen for an indefinite or chilled period for about three months. An economic way to store a large amount of supplies for a long time can add a taste to any bowl on a pinch.
Even a spoonful of Glace de Vande gives soups and other products more rich. When buying meat in stores, it is best to choose nesoline because the salted versions push the salt content of any preparation. It is quite easy to prepare at home, albeit a little time consuming, and includes a reduction in beef stocks until it gains consistency similar to a similar syrup. Create an authentic glaze of meat, home toThe bruises concentrate the broth down to one thirtieth of the original volume-gemstone-glece goes to one fifteenth.
ingredients needed for meat glaze are beef broth or supplies; Some recipes also add meat juices and steak drops for richer taste. Beef is the most common meat used to make glaze meat, although any other type works well. Chefs combine all ingredients in a large pot and place them on the stove. Placing the pot slightly outside the center and keeping it on the cooker causes the bubbles to rise to one side of the mixture. The broth immerses for a few hours, and the chef often slips into foam and fat with a scoop.
When the mixture is reduced to half its volume, the chef removes it from the heat and tightens the liquid with a sieve with a fine eye. Then the mixture returns to the stove and decreases even more. The chef again tightens the liquidinoptte mimics in half and then continuesIn the concentration of a mixture of moderate heat recently. The meat glaze is ready when all the water evaporates and is strong enough to make a spoonful of a shiny layer.
At this stage, the glaze has consistency similar to syrup due to heat. The chef removes the pan from the heat and after cooling it transmits the meat to the plastic containers. The glaze becomes steep and slightly firm when it is chilled. The chefs cut it into uniform pieces and use them instead of the bouillon cubes to provide more body into supplies.