Glace de viande
Glace de viande is a concentrated meat stock that has been reduced until it reaches a syrupy consistency. It is used to enhance the flavor of sauces and dishes.
What it means in a kitchen
In a working kitchen, glace de viande serves as a powerful flavoring agent that can elevate a dish with minimal volume. It is particularly important in classical French cooking, where depth of flavor is crucial. Knowing how to properly reduce a stock to achieve the right consistency is a fundamental skill for any chef.
Common misunderstanding
Many people confuse glace de viande with demi-glace, which is a sauce made from a blend of stock and sauce. Additionally, some may think that any reduced stock can be called glace, but the specific syrupy consistency is what defines it.
Example
When preparing a classic French sauce like sauce bordelaise, a chef might incorporate a spoonful of glace de viande to intensify the meat flavor. This addition can significantly enhance the overall richness of the sauce.