Glaze (cooking technique)

In

, often during tumbling.

A savory glaze such as

glazed ham

may have its glaze applied before baking, basted with it during, or produced after, as with a brown sugar mix being heated by a torch.

History

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The origin of glaze recipes can be traced to the medieval British period. A typical medieval English glaze was the 'Elizabethan' glaze made from lightly beaten egg white and sugar used predominantly on pastries of the time.[5]

See also

• General terms:
  • Glazing agent
  • Icing
  • Pastry brush
• In baking and confectionery:
  • Couverture chocolate
  • Enrobing
  • Marron glacé
• In cooking:
  • Demi-glace
  • Meat glaze

References