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Glazing: Revision history

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1 January 2024

25 November 2023

  • curprev 06:1106:11, 25 November 2023‎ FoodBookSysop talk contribs‎ 518 bytes +518‎ Created page with "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..."
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