- meat glaze
- мясной гляссильно уваренный мясной бульон
English-Russian dictionary restaurant vocabulary. 2014.
meat glaze
Смотреть что такое "meat glaze" в других словарях:
Meat glaze — Meat glaze, French: Glace de viande, is a dark brown, gelatinous, flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Its high viscosity and salt content gives it an unusually… … Wikipedia
Glaze — (gl[=a]z), v. t. [imp. & p. p. {Glazed} (gl[=a]zd); p. pr. & vb. n. {Glazing}.] [OE. glasen, glazen, fr. glas. See {Glass}.] [1913 Webster] 1. To furnish (a window, a house, a sash, a case, etc.) with glass. [1913 Webster] Two cabinets daintily… … The Collaborative International Dictionary of English
glaze — v. & n. v. 1 tr. a fit (a window, picture, etc.) with glass. b provide (a building) with glass windows. 2 tr. a cover (pottery etc.) with a glaze. b fix (paint) on pottery with a glaze. 3 tr. cover (pastry, meat, etc.) with a glaze. 4 intr.… … Useful english dictionary
glaze — 1 verb 1 (I) also glaze over if your eyes glaze over, they show no expression because you are very bored or tired 2 (T) to cover plates, cups etc made of clay with a thin liquid that gives them a shiny surface 3 (T) to cover fruit, cake, or meat… … Longman dictionary of contemporary English
Demi-glace — Pork chop with mushroom demi glace (right) Demi glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is… … Wikipedia
Oyster sauce — Traditional Chinese 蠔油 Simplified Chinese 蚝 … Wikipedia
Hollandaise sauce — served over white asparagus and potatoes Hollandaise sauce ( … Wikipedia
Sauce ravigote — classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is based upon velouté, cut with white wine vinegar, though not classically with Dijon mustard as it is universally nowadays, and the cold… … Wikipedia
Albufera Sauce — (fr. Sauce Albuféra ) is a small compound sauce. It has as its base the mother sauce (or leading sauce) velouté. Escoffier gives a recipe in Le Guide culinaire which consists of a base of Suprême Sauce to which is added meat glaze in order to… … Wikipedia
Béarnaise sauce — Béarnaise sauce. The basic sauce is smooth; chopped herbs were added to finish it. Béarnaise sauce (French: Sauce béarnaise) [be.aʁnɛz][1] is a sauce made of clarified butter emulsified in egg yolks and flavored with herbs. It is consi … Wikipedia
Glazed — Glaze Glaze (gl[=a]z), v. t. [imp. & p. p. {Glazed} (gl[=a]zd); p. pr. & vb. n. {Glazing}.] [OE. glasen, glazen, fr. glas. See {Glass}.] [1913 Webster] 1. To furnish (a window, a house, a sash, a case, etc.) with glass. [1913 Webster] Two… … The Collaborative International Dictionary of English
