Incazelo: Ebuciko beCulinary, igama elithi glace (elibizwa ngokuthi i-GLOSS) libhekisela ekunciphiseni okufana nesikhumba, okufana nesiraphu esetshenziselwa ukunambitheka amanye amasobho.
Igama elithi glace lisho ukuthi "i-glaze" noma "iqhwa" ngesiFulentshi.
I-recipe ye-glace ejwayelekile iqala ngesitokisi esingaqediwe somhlobo othile. I-meat glace, noma i-glace de viande (i-gloss de vee-OND), yenziwa kusuka ku-stocks ensundu . Inkukhu ye-chicken glace, noma i-glace de volaille (i-gloss de vo-LYE), isenziwa kusuka enkukhu yenkukhu .
I-fish glace, noma i-glace de poisson (i-gloss de pwah-SON), isenziwa nge- stock stock .
Izigqoko zitholakala ebuciko bezobuciko ngoba nje i-spoonful encane ingafaka ukunambitheka okuningi ku-sauce noma isobho. Izindebe zishaya kalula, futhi kuyinto elula ukubuyisela i-glace kwisitoreji ngokumane nje enezela amanzi.
Izwi elilodwa lokuqapha: Uma wenza ama-glaces akho, qiniseka ukusebenzisa amasheya angenakulinganiswa, njengoba inqubo yokunciphisa ukuthi noma yiliphi inani likasawoti esitokisini lizogxila kakhulu kwi-glace yokugcina, okwenza kube nomusa kakhulu.
Nazi ezintathu zokupheka i-glace:
- I-Meat Glace Recipe (i-Glace de Viande)
- I-Chicken Glace Recipe (i-Glace de Volaille)
- I-Fish Glace Recipe (i-Glace de Poisson)
I-demi-glace: I -half-glace iyinhlavu ecebile, ebomvu eyenziwe ngokuhlanganisa isisindo esinesibhakabhaka esinesibhakabhaka nesigamu esinesibhakabhaka (esibizwa nge- espagnole sauce ) bese sinciphisa lokho ngesigamu (demi kusho ingxenye). Nansi iresiphi eyisisekelo yama- demi-glace .
Ukubizwa ngegama: GLOSS