Glazing is all about reducing a cooking liquid until it coats your vegetables with a deeply flavored, glossy and beautiful sauce. Step 1: Vegetable Cuts. Same-size cuts will cook more evenly, but if you prefer mixed textures, try using different-size vegetables.
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Glazing vegetables is a great way to add a little more class (and flavor) to your meal. I also added some toasted walnuts, but that’s entirely optional.
A basic glaze is an emulsion of butter and water (or even better, chicken stock) that is used to coat the vegetables. Hard vegetables like carrots and other root vegetables, can be cooked in a diluted glaze which is reduced into the final glaze by the time the vegetables are done cooking. Softer vegetables like peas and green beans are typically blanched in salty boiling water, and then glazed just before dinner is ready.
To glaze slow-cooking root vegetables, cut the vegetables into bite-sized pieces and put them in a pan where they will fit snuggly in a single layer. Almost-cover the vegetables with water or chicken stock, add 3-6 Tbsp butter (depending on the amount of vegetables you use: I used 6 large carrots and 3 Tbsp butter), and bring to a boil. The vegetables will cook as the chicken stock reduces and turns into a glaze. Make sure to monitor the vegetables so they don’t overcook. If you need to, pull them out and let the glaze reduce a little bit more, adding the veggies back in at the end. Also be sure not to reduce the glaze too much, otherwise the water and butter will separate: a thickener like flour (in the form of a beurre maine) or a corn-starch slurry will help prevent this.
To glaze fast-cooking vegetables (i.e. anything that you would eat after a quick blanching), blanch the vegetables and cool them in an ice-bath. When you are ready to glaze them, heat up 1/4-1/2 cup chicken stock or water (volume depends on the pan size and amount of vegetables), add the vegetables and 2-4 Tbsp butter. Toss the vegetables around to warm them up and glaze them with melted butter. The same ideas apply here: don’t let it reduce too much, and use a thickener is necessary.
Glazing Vegetables | How To | Food Network Asia
FAQ
What does glaze mean in cooking?
Which vegetables are suitable for glazing?
What’s the difference between glaze and sauce?
How do you make a vegetable glaze?
Add your vegetables to a pan and fill it halfway up the sides of the vegetables with water. Or, for more flavor, try using broth, orange juice or wine in place of water. Add a touch of butter and sugar with a pinch of salt. The sugar and butter add shine to the glaze. Aromatics like herbs, ginger or citrus zest will add some zing.
What is a vegetable glaze?
A glaze is composed of a liquid and fat that are simmered together to coat a vegetable. The simplest form of glaze is simply one like that described above, which uses butter and water, but you can bring more flavors to the party if desired. For carrots, a little sweetness works magic. Try sprinkling in a little brown sugar, maple syrup, or honey.
Why do vegetables need to be glazed before cooking?
The purpose of glazing vegetables is to enhance their flavors, add a glossy finish, and create a caramelized sweetness. Glazing not only enhances the taste but also adds an appealing visual element to the dish. How do I prepare the vegetables before glazing? Before glazing the vegetables, it is important to wash and peel them if necessary.
What is glazing a vegetable?
We consider every last one a new classic. Glazing, a technique taught in culinary schools but underutilized in home kitchens, quickly renders root vegetables (like the yellow beets and carrots pictured) sweet, tender, and glossy. Start by cutting vegetables into uniform pieces and arrange them in a single layer in a saute pan.