Glace
Glace is a term that can refer to various concepts depending on the context in which it is used. Below are the primary contexts in which the term "Glace" is commonly encountered:
Culinary[edit | edit source]
In the culinary world, glace refers to a glaze or a concentrated reduction of stock used to add flavor and sheen to dishes. It is often used in French cuisine and can be made from meat, poultry, or fish stocks. The process involves simmering the stock until it reduces to a thick, syrupy consistency.
Types of Glace[edit | edit source]
- Glace de Viande: A meat glaze made from reduced brown stock.
- Glace de Volaille: A poultry glaze made from reduced chicken stock.
- Glace de Poisson: A fish glaze made from reduced fish stock.
Geography[edit | edit source]
Glace is also the name of several geographical locations. For example, there is a community named Glace in West Virginia, United States.
Related Terms[edit | edit source]
See Also[edit | edit source]
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