Sauces
How to glaze meat and baked goods
Coat food with a thin, shiny layer: a reduced sauce on meat or vegetables, or a sugar icing on baked goods.
Step by step
- For meat, brush the glaze on in the last 10 to 20 minutes so the sugar doesn't burn.
- Add a second coat a few minutes later for more shine.
- For a stovetop glaze, simmer the sauce until it is syrupy and toss the food in it.
- For cakes, pour a thick-but-pourable sugar glaze over a cooled cake and let it set.
How you know it's done
The surface is glossy and sticky and the glaze clings instead of running off.
Common mistakes
- Glazing early, so the sugar scorches.
- Glazing a warm cake, which melts the icing away.
Simmerbee recipes that use it (1)
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I glaze?”
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