| glaze |
A strong gravy or meat stock, so reduced by boiling that the residue is a tacky syrup which will set when cold. The warm glaze is brushed over meat dishes, galantines, tongues and similar things to improve the appearance. For household use, a good glaze can be made by adding a little gelatin to a good, clear brown stock. A sweet glaze can be made with a sugar syrup or with jam or jelly and is used for brushing over pastries, cakes and fruit flans.
출처: www.tedcancook.com/terms1.htm
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| glaze |
Special slip applied to pottery that produces, on firing, an impermeable, glossy surface.
출처: www.archaeological.org/webinfo.php
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| glaze |
To brush liquid over food to give it a glossy appearance.
출처: thefoody.com/glossary/glossaryg.html
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| glaze |
A thin glassy layer formed on the surface of fired ceramic. Glazes are a finely ground mixture of mineral and man-made powders tuned to melt and flow at a specific temperature. Many clays will melt well at higher temperatures and thus qualify as 'slip' glazes. Glazes are normally mixed with water, suspenders, and hardeners to make them harden on drying and produce a suitable consistency for application by painting, dipping, or spraying. ...
출처: www.digitalfire.com/education/glossary/
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| glaze |
The shiny coat given to foods: glazed ham has a sugar-and-fat glaze or one of aspic or gelatin; glazed carrots are coated with sugar and butter.
출처: www.cyberpathway.com/whispers/food/cookterm.htm
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