Home (Viande)

 Gastronomy 

Home  
 
 
Home » Gastronomy » Viande


 

Viande

Gastronomy  Vialone nano  Vichy

glace de viande
Pronunciation: [glahs duh vee-AHND]
French for "meat glaze," glace de viande is made by boiling meat juices until they are reduced to a thick syrup. It's used to add flavor and color to sauces.


: (French) Meat.
Vichy: boiled and served with butter and parsley, usually applied to carrots.
Vichyssoise: a cold soup made with leeks, potatoes, chicken stock, milk, and cream.

viande: meat
vichy: with glazed carrots; also a brand of mineral water
vichyssoise: cold, creamy leek and potato soup ...

Glace de
Meat glaze or residue in the bottom of a pan after roasting or frying meat. Or concentrated meat stock.
Glaze ...

Glace de Viande (Meat Glace)
Glace de Volaille (Chicken Glace)
Glace de Poisson (Fish Glace)
More Sauce Recipes: ...

glace de (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.

viande: meat (e.g., viande en dés, meat chunks)
vierge: virgin (e.g., huile d'olive vierge, pure cold-pressed olive oil)
vieux: old, aged
vin: wine
vinaigre: vinegar (also vinaigrette, an oil and vinegar emulsion) ...

In France, in the reign of Henri IV, the guilds split up into several separate branches: rotisseurs were responsible for la grosse (the main cuts of meat), patissiers dealt with poultry, pies and tarts, and vinaigriers made the sauces.

Glace de Viande- Meat glaze
Glacer- to; (a) freeze or chill (b)to cook to acquire a shiny surface (c) To slightly brown food under a salamander(broiler)
Gnocchi- Dumplings made from potatoes ...

The long, slow cooking help to purify and concentrate its flavor. It is finally strained through very fine muslin. Demi-glace and glace de are all structured around a fine espagnole sauce. Espresso ...

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 ...

What is Glace de ?
What is Cream Fresh?
What Measure is DSP?
How Many Calories are in Skim, Whole, and 2% Milk?
What is Celeriac?
How to Make Country Red-Eye Gravy?
Making Brownies without Vanilla
How to Make Indian Bread -- Roti ...

jus (Fr.) Juice; au jus means meat served with its natural juices; jus de viande means gravy.
Kabeljau (Ger.) Cod.
Kabinett (Ger.) Superior or special reserve unsweetened wine, usually
estate-bottled and from the Rheingau.

See also: See also: Cooking, Vegetable, Beef, Butter, Stock

Gastronomy  Vialone nano  Vichy

 
RSS Mobile