Glaze (cooking technique)

Not to be confused with deglazing (cooking).

Recently applied glaze dripping off of doughnuts, on an open, moving drying rack

A glaze in cooking is a coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush. Egg whites and basic icings are both used as glazes. They often incorporate butter, sugar, milk, and certain oils. For example, doughnut glaze is made from a simple mixture of powdered or confectioner's sugar and water that the doughnuts are dipped in, or some pastry doughs have a brushed on coating of egg whites. Glazes can also be made from fruit or fruit juice along with other ingredients and are often applied to pastries. A type of savory glaze can be made from reduced stock that is put on meat or vegetables. Some candies or confections may be coated in edible wax glazes.

History

A typical medieval English glaze was the 'Elizabethan' glaze made from lightly beaten egg white and sugar used predominantly on pastries of the time.

See also

• Glazing agent
• Icing
• Meat glaze
• Demi-glace
• Couverture chocolate
• Marron glacé
• Pastry brush
• Sweating
• Enrobing