Editing Glazing

In cooking, a glaze is a glossy, translucent coating applied to the outer surface of a dish by dipping, dripping, or using a brush. 

Depending on its nature and intended effect, a glaze may be applied before or after cooking. It may be either sweet or savory (in pâtisserie, the former is known as glaçage); typical glazes include brushed egg whites, some types of icing, and jam (as in nappage), and may or may not include butter, sugar, milk,[1] oil,[2] and fruit or fruit juice.

[[Category:Cooking techniques]]