Glace de Viande
Brown stock reduced to a syrup — meat glaze
Brown stock reduced by something like nine tenths, until it is a dark syrup that sets to a firm rubbery block in the fridge. A teaspoon melted into a pan sauce does more than any amount of stock cube ever will.
It is mostly waiting. Start it when you are cooking something else anyway.
Ingredients
- 4 quarts Brown Stock (see Brown Stock)
Instructions
- Bring the stock to a simmer in a wide pan and skim thoroughly.
- Reduce at a steady simmer, skimming every 20 minutes or so. As the volume drops, move to progressively smaller pans — this stops the reduction scorching on a wide hot base.
- When it is down to about a quarter, lower the heat and watch it closely. It goes from glossy to burnt faster than seems reasonable.
- It is done when it coats a spoon thickly, is dark and syrupy, and about 1 cup remains from 4 quarts.
- Pour into a small container and refrigerate. It will set firm enough to cut.
Notes
- Cut into cubes and freeze. It keeps almost indefinitely.
- Never salt it, at any stage. Reduction concentrates salt ninefold.
- Used in Sauce Foyot, and worth adding to any pan sauce that tastes thin.