Glace de Viande
Origin: French
Concentrated meat stock, strong in flavour and used for adding body and colour to sauces.
Demiglace
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Demi-glace sauce recipes
Demi-glace sauce is a rich brown sauce often used by chefs.
Demi-glace
A savoury sauce made with meat juices. A demi-glace is a deep brown colour and has a rich flavour.
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DEMI-GLACE
A rich brown sauce that starts with Espagnole sauce. Beef stock, made from beef and or veal bones and vegetables with wine, slowly cooked and reduced until it naturally coats a spoon.It is used as a base for many small sauces.
Demi-Glace:
A rich brown sauce comprised of espagnole sauce, which is further enriched with veal stock and wine and reduced to proper consistency. This is a very long procedure and requires constant skimming.
Then, for the demi-glace, add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira.
glace cherries = glacé cherries Pronunciation: glah-SAY Includes: red and green versions Substitutes: dried cherries OR dried cranberries
glace fruits See candied fruit.
Glace de Cuisne - Reduced meat stock.
Glacer - To decorate a cake or other pastry with a smooth and shiny layer of icing.
Julienne - Vegetables cut in very slender slices, smaller than matchsticks.
Glace - French for "glazed"
Gravlax - Raw, thinly-sliced salmon cured in sugar, salt and dill
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glace a stock that has been reduced to a syrupy consistency and used to add flavor and color to a sauce.
glace de viande (glahs duh vee-AHND) - It is a meat glaze by French definition, but it is actually a very high end bouillon cube made by reducing unsalted meat stock.
Glace
Glazed, iced, or frosted to cover with a glossy coating
Glaze ...
Glace:
[French] a highly reduced stock used as an essence in flavoring sauces and enriching soups and stews. Veal glace is used for all meat preparations and stands up the best to the long reduction required.
Demi-glace
A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
Demi-glace sauce
This rich brown sauce, made from a reduction of dark beef stock, is the basis for classic sauces such as Madeira, Diane and Reform
Descaling fish ...
demi glace: A refined espagnol sauce
demi tasse: French for half cup, refers to the bowls concentrated consommé is served in, also Italian coffees such as espresso
denté: Teeth (Italian) ...
Demi-glace - A mixture of equal parts of brown stock and brown sauce that has been reduced by half.
Dice - To cut into cubes (unlike chopping, which cuts foods into irregular pieces).
Demi-glace - A French term meaning "half-glaze". A rich brown sauce and that is used as a base for many other sauces, it begins with a basic brown sauce preparation which is combined with veal stock and wine.
Marrons glaces
These are candied chestnuts and are available from gourmet food stores.
Marzipan ...
Glace de viande
Meat glaze or residue in the bottom of a pan after roasting or frying meat. Or concentrated meat stock.
Glaze ...
Glace (Fr.): Reduced stock; ice cream; icing. Glace (Fr.): Glazed or iced.
Glaze: To give an item a shiny surface by brushing it with sauce, aspic, icing, or another appareil. For meat, to coat with sauce and then brown in an oven or salamander.
Glace
1. Coated or glazed with a sugar syrup cooked to the "hard crack" stage (325°).
2. Frozen or to serve iced.
Glaze ...
Glace - (pronounced Glah-SAY). French for glazed, crystallized or candied. Glace cherries or pineapple are usually purchased prepared and is a process whereby the fruit is dipped several times in a dense sugar syrup.
Demiglace A rich brown stock reduced to only half of its original amount by simmering
Demitasse A small cup of black coffee
Deviled An item flavored with hot condiments such as pepper, mustard, or tabasco ...
Demi-glace recipe - Brown in the oven about 8 pounds beef, pork and/or lamb bones. Fill a large pot with 10 litres of water and add the browned bones. Deglaze the bottom of the roasting pan with 2 cups red wine and add all the scrapings to the pot.
Demi-glace (DEHM-ee-glahs)
A thick, intense meat-flavor gel that's often used as a foundation for soups and sauces. Demi-glace is available in gourmet shops or through mail-order catalogs.
Dip ...
demi-glace: A rich, brown sauce made by boiling down meat stock until it's reduced to a thick glaze that can coat a spoon.
devil's food: A rich dessert made with chocolate or cocoa, and baking soda.
Demi-glace is traditionally made by combining veal stock and espagnole and then simmering it until reduced by half to make a thick, rich sauce. Due to...
Demi-Glace or Semi-Demi-Glace (Simple Reduction and 2 Cheats)
Recipe #226603 ...
demi-glace: concentrated beef base
désossé(e): boned
diable: with a peppery (often mustard based) sauce ...
What is a Glace? In the culinary arts, the word glace (pronounced GLOSS) is a syrup-like reduction of stock that's used for ... Read the definition of Glace.
Gnocchi ...
Bombe; Bombe Glacee (baoum)
A French dessert consisting of layers of ice cream and sherbet packed into a round or spherical mold, frozen, then unmolded and decorated for service.
Bon Appetit (boh nah-pay-TEE) ...
It's also useful to add a quick decorative touch with a light dusting of the snowy white powder on cakes and other desserts. Confectioner's sugar is known as Icing Sugar in the UK and Sucre Glace in France.
Demiglace A thick, intensely flavored, glossy brown sauce that is made by thickening a rich veal or other brown stock, reduced until concentrated.
In Piedmonte, they candy chestnuts to make marrons glace. cavatelliThis pasta looks like a small ridged square that has curled up. cavolfioreCauliflower. Cooked in many ways including in tomato sauce.
bigarade (Fr.) A classic brown sauce for roast duck made of caramelized sugar, lemon and orange juice, stock, and deml-glace, with blanched zest.
Chaud-Froid A creamed veloute, béchamel or demi-glace with added gelatine or aspic that sets when cold and is used for masking cold savoury foods. A French term literaly translating as 'hot-cold'.
Périgourdine: demi-glace with foie gras purée; garnished with truffles ...
Glace: To coat with a thin sugar syrup cooked to the "crack" stage.
Glaze: To coat with a smooth mixture to give food a glossy appearance.
Grate: To cut into fine particles by rubbing against a grater.
The sauce is made with dry red wine, bone marrow, shallots, and a rich brown sauce called demi-glace. Sauce marchand de vins ("wine-merchant's sauce") is a similar designation.
Baked Alaska (also known as glace au four, omelette à la norvégienne, Norwegian omelette and omelette surprise) is a dessert made of ice cream (ideally straight from the freezer) placed in a pie dish lined with slices of sponge ...
Veal glace is used for all meat preparations and stands up the best to the long reduction required. Fish and shellfish glaces are used, but their flavor can become dirty tasting and bitter from too long of a reduction. Glaze ...
The sauce is then simmered with a mirepoix, bouquet garni, and wine. The long, slow cooking help to purify and concentrate its flavor. It is finally strained through very fine muslin. Demi-glace and glace de viande are all structured around a fine ...
Lyonnaise Sauce - A classic French sauce preparation made with sautéed onions, white wine and demi-glace. The sauce is strained before being served with meats and sometime poultry.
Zunge - [German] tongue.
Zuppa - [Italian] soup.
2 cups lamb or veal broth prepared from demi glace*
4 tablespoons butter, cut into chunks
Salt, to taste ...
These cookies are simple but delicious. If you fancy making different flavours, try using walnuts, desiccated coconut, glace cherries, grated lemon or orange rind (omit the vanilla) in other batches instead. Have fun!
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Add demi-glace, jelly, horseradish, vegetables, parsley, and salt and pepper to taste and simmer, stirring occasionally, until heated through. Discard string and, with a sharp knife, remove rib bones.
A French concept that classifies all sauces into five foundation sauces called "mother" or "grand sauces." From these five sauces, all sauces can be made. They are: 1. Demi-glace or brown; 2. Velouté or blond; 3. Béchamel or white; 4.
Trifle: dessert of English origin prepared by layering fingers of plain cake with custard sauce and fruit then garnishing with whipped cream, glaceed cherries, and nuts.
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To add hot or spicy ingredients such as cayenne pepper, mustard or Tabasco sauce to a food. Sauce Diable is a classic French sauce made with demi-glace and Dijon mustard.
Dice ...
Hayashi rice, a Japanese dish of beef, onions and mushrooms stewed in a red wine and demi-glace sauce, served with rice
Irish stew, made with lamb or mutton, potato, onion and parsley
Karelian hot pot
Khash, a stew from Armenia and Georgia.
An important ingredient in Tuscan, Ligurian and Sardinian cuisine, both fresh, and dried and milled into flour. Chestnuts are poached in wine, roasted, or fried in butter as a garnish. In Piedmonte, they candy chestnuts to make marrons glace.
 See also: Sauce, Cooking, Vegetable, Water, Fruit
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