GLACE DE VIANDE EN PÂTE Glace De Viande Bases Culinaires En Pâte Gammes

Cover Recipe Glace de viande LA Times Cooking (800x500)

Table of Contents

• What is Glace de Vivande?
• How to Use Glace de Vivande?
• Where to Buy Glace de Vivande?
• Glace de Vivande vs Stock: What's the Difference?
• How to Store Glace de Vivande?

What is Glace de Vivande?

Glace de Vivande is a French term that translates to "meat glaze." It is a highly concentrated, flavor-packed reduction of meat stock that is used to enhance the flavor of sauces, soups, stews, and other dishes.

To make Glace de Vivande, meat bones, vegetables, and herbs are simmered in water for several hours, resulting in a rich, flavorful stock. The stock is then reduced until it becomes a thick, syrupy glaze that is packed with umami flavor.

How to Use Glace de Vivande?

Glace de Vivande can be used in a variety of ways to add depth and complexity to your cooking. Here are some ideas:

1. Add it to sauces and gravies

Glace de Vivande is a fantastic way to boost the flavor of sauces and gravies. Simply stir in a teaspoon or two of the glaze into your sauce or gravy, and let it melt in. The glaze will add a rich, meaty flavor that will take your dish to the next level.

2. Use it as a marinade

Glace de Vivande can also be used as a marinade for meats. Mix it with some olive oil, garlic, and herbs, and use it to marinate beef, chicken, or lamb. The glaze will penetrate the meat and infuse it with flavor, resulting in a succulent, flavorful dish.

3. Add it to soups and stews

Glace de Vivande can be added to soups and stews to add depth and richness to the broth. Simply stir in a tablespoon or two of the glaze, and let it simmer with the other ingredients. The glaze will add a complex, meaty flavor that will take your soup or stew to the next level.

4. Use it as a base for sauces

Glace de Vivande can be used as a base for sauces. Simply mix it with some wine, cream, or other ingredients, and heat it up. The glaze will dissolve into the sauce, adding a rich, meaty flavor that will elevate your dish.

Where to Buy Glace de Vivande?

Glace de Vivande can be found in specialty food stores or online. Look for it in the section that sells specialty ingredients like truffles, foie gras, and other gourmet items.

Glace de Vivande vs Stock: What's the Difference?

Glace de Vivande and stock are both made from meat bones, vegetables, and herbs, but they differ in their preparation and concentration.

Stock is made by simmering meat bones, vegetables, and herbs in water for several hours, resulting in a flavorful broth. The broth is then strained and used as a base for soups, stews, and sauces.

Glace de Vivande, on the other hand, is made by simmering meat bones, vegetables, and herbs in water for several hours, then reducing the resulting broth until it becomes a thick, syrupy glaze. The glaze is then used to enhance the flavor of sauces, soups, stews, and other dishes.

The main difference between the two is the concentration of flavor. Glace de Vivande is much more concentrated than stock, which means it adds a more intense flavor to dishes.

How to Store Glace de Vivande?

Glace de Vivande can be stored in the refrigerator for up to a month, or in the freezer for up to six months. Simply transfer the glaze to an airtight container and store it in the fridge or freezer until you're ready to use it.

Conclusion

Glace de Vivande is a versatile ingredient that can add depth and complexity to a wide variety of dishes. Whether you're using it as a marinade, adding it to soups and stews, or using it as a base for sauces, the glaze will take your cooking to the next level. So go ahead and experiment with this delicious ingredient, and discover all the ways it can enhance your cooking!