Darrell Hill
TVWBB Member
Can someone please explain the differences and uses of Glazes and Sauces. It often appears that the term glaze and sauce are used interchangeably.
Glaze/Sauce
- Thread starter Darrell Hill
- Start date
- Status
Jim Minion
TVWBB Emerald Member
A sauce is what we have come to know as that which we apply to or put on the side with BBQ.
Glaze can be sauce or a mixture that would be used only as the final touch 15 to 30 min before the end off a cook.
Jim
Glaze can be sauce or a mixture that would be used only as the final touch 15 to 30 min before the end off a cook.
Jim
Jim Beauchamp (Smokin Jim)
TVWBB Member
Here are a couple of definitions which I took from Epicurious.com. I hope this helps you out.
glaze-- A thin, glossy coating for both hot and cold foods. A savory glaze might be a reduced meat stock or ASPIC, whereas a sweet glaze could be anything from melted jelly to a chocolate coating. An EGG WASH brushed on pastry before baking to add color and shine is also called a glaze. glaze v. To coat food with a thin, liquid, sweet or savory mixture that will be smooth and shiny after setting.
sauce--In the most basic terms, a sauce is a thickened, flavored liquid designed to accompany food in order to enhance and bring out its flavor.
glaze-- A thin, glossy coating for both hot and cold foods. A savory glaze might be a reduced meat stock or ASPIC, whereas a sweet glaze could be anything from melted jelly to a chocolate coating. An EGG WASH brushed on pastry before baking to add color and shine is also called a glaze. glaze v. To coat food with a thin, liquid, sweet or savory mixture that will be smooth and shiny after setting.
sauce--In the most basic terms, a sauce is a thickened, flavored liquid designed to accompany food in order to enhance and bring out its flavor.
- Status