How To Make A Glaze For Meat

More engaging video content from Work Skills.
Know how to make the perfect glaze for your next meal.

[adamchurvis]

Or better yet, spend $100 on ingredients and 40 hours continuous labor making a half-inch thick, nine-inch diameter rubbery brown disc of glace de viande. start by making 30 quarts of beef-chicken stock made from both roasted bones and raw bones, then defat and filter that. Then switch to a smaller vessel and reduce the stock by half. Then switch to an even smaller vessel and reduce again by half. Then switch to a one-quart tinned copper saucepan for the ultra-slow reduction to a primordial sticky semi-fluid with massive bubbles lingering on the surface. Then pour that into a glass pie plate and freeze for four hours. Then cut into half-inch cubes and keep them in a Mason jar in the freezer. When you need meat glaze, heat it gently with a little water in a tiny saucepan. WAY better flavor and mountability than the method shown in this video.