Prep & Assembly
Glaze
Brush on a shiny coating for sheen, color, and sweet or savory flavor
Glazing brushes a glossy coating — egg wash, syrup, reduced sauce, or jam — over food for shine, color, and a final layer of flavor. It's what gives pastries their sheen and ham its lacquer. Apply it near the end and in thin coats, building up the gloss without drips.
Glazing brushes a glossy coating — egg wash, syrup, reduced sauce, jam — over food for shine, color, and a final flavor layer. It's what gives pastries their sheen and ham its lacquer. Apply near the end in thin coats, building gloss without drips.
- Difficulty
- Easy
Types & varieties
Brushed on raw dough for a golden, glossy bake.
Sticky syrup or sauce lacquered on near the end of cooking.
Simmering vegetables in stock with butter and sugar until the liquid reduces to a shiny syrup that coats them in a glossy, sweet glaze.
How to do it
- 1
Have the glaze at a brushable consistency.
- 2
Brush a thin, even coat over the surface.
- 3
For shine, build up in light layers.
- 4
Apply sugary glazes late so they don't burn.
Common uses
Tips & pitfalls
- Warm a set glaze slightly so it brushes smooth.
- Apricot jam, sieved and warmed, makes a classic tart glaze.
- Two thin coats beat one thick, drippy one.
Good to know
- Tool
- Pastry brush
- Best for
- Pastries, ham, vegetables, tarts
- Cue
- Even sheen with no pooling or drips
Also called
glaze over · lacquer
Dishes that rely on it
Related
Whisk
Beat ingredients smooth and aerated with a looping wire motion
Sift
Pass dry ingredients through mesh to aerate and remove lumps
Strain
Pour through mesh to separate solids from liquid for a smooth result
Filter
Pass liquid through fine material to clarify out the smallest particles
Rice
Press cooked potatoes through small holes for fluffy, lump-free texture
Mash
Crush soft cooked food into a rustic, creamy purée
Grind
Crush food into a coarse to fine texture, from spices to meat
Grate
Shred food into fine bits against a sharp-toothed surface