Cooking Stack Exchange
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Questions tagged [glaze]

Glazing is a process often used in pastry cooking, whereby a substance is applied to the surface of the pastry in order to produce a shiny and golden surface. This also can alter the texture of the pastry.

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Chocolate covered cookies stuck to cooling rack

I have some glazed chocolate cookies that I accidentally put on a cooling rack to let the chocolate glaze cool off, but now the chocolate glaze is completely stuck to the cooling rack. Any ideas on how to get the cookies off the rack without…
Frank
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How do I keep Glaze for Gingerbread cookies translucent

need to glaze cookies that will be help at a cold temp. cookies are translucent when glazed, if refrigerated, they become chalky and opauque looking for ideas on how to keep the glaze clear- glaze formula powdered sugar - 100% water - 24% thanks!
clevalley
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How can I successfully glaze asparagus?

I've tried making this recipe a few times, and the glaze never really sticks to the asparagus. I feel like there should be a better technique for getting glaze to adhere. Is there a better technique for glazing asparagus or other smooth vegetables…
Jeff Axelrod
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If a recipe calls for Pectin NH can I use other pectin?

I am making this yule log for christmas which requires pectin NH for the glaze. Can I use any other normal pectin instead of the pectin NH and have the same glossy finish?
Tati Miya
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What's a good molasses-based glaze for pork tenderloin?

My wife and I cooked a pork tenderloin with a molasses-based glaze/sauce this evening. However, we didn't care for it, not because of the molasses but because the recipe called for ground cumin—turns out, we don't care for cumin. How could I make…
Kyle Hayes
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Cake glaze made with juice didn't bind

The other day my dad and I placed the strawberries and the glaze on a strawberry cake. He used strawberry juice for the glaze instead of water to avoid watery taste. If I remember correctly the red cake glaze was made of Carrageen and tapioca…
Bernd Strehl
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My Danish almond cake glaze just melted and never thickened. What went wrong?

A cake recipe I was trying called for an almond glaze topping made up of butter, sugar and, yes, almonds, all heated over medium heat in a saucepan for 3 minutes. It was supposed to thicken, but instead, it just turned to almonds and liquid. It…
Lewis
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Does different percentage chocolate set differently?

My glaze did not come out as expected. Will chocolate set differently if I start with, say 60% vs 70% chocolate? If so, is there a suggestion as to how to adjust the recipe so a lower or higher percentage chocolate will work best in a glaze?
Michael
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How to prevent sweet thick glaze/sauce from setting after cooling?

I attempted to make a sweet balsamic glaze/sauce from a simple recipe that called for 1 cup balsamic vinegar and half a cup of brown sugar. To my own tastes I added a bit of Worcestershire sauce, a splash of soy sauce and a little bit of rosemary. I…
orlp
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How to make striking glaze drizzle?

In this video the chefs drizzle two colours across their cakes: https://youtu.be/EJsUDT9Z_Io?t=11m42s In the comments the presenting chef explains that she doesn't know what that drizzle is but that it could be food colouring and condensed…
Matt W
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Coating a silicone mold in chocolate glaze

I wanted to make chocolate-covered quark sweets, using a recipe from Youtube. The recipe involves mixing 160 g melted chocolate with 60 g oil, then coating a silicone mold with it and placing it in the freezer for 10 minutes to harden. In the video,…
rumtscho
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Why is a glaze applied to the top of a hot cross bun?

I am making hot cross buns and wondering why the buns have to have a glaze... Any scientific answer or is it just because it's nicer?
user44606
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Buttermilk / Cream Cheese glaze – food safety

I am baking some cinnamon rolls for a party. The glaze consists of cream cheese, powdered sugar and buttermilk. Since the party will be held outside, I am a bit worried about food safety here. What will happen to the glaze after being out of the…
Sven
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How do I achieve an even color on my pastry – without fats?

How do I achieve an even color of my pastry without using fats (oil or eggs)? Is it even possible? This patchy look kind of puts me off these otherwise decent pirozhki. I baked them in a convection oven.
Sergey Zolotarev
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What is the Best wash or glaze for bread when trying to achieve a crunchy crust on Rolls

i would like to know if there is a way to get a crunchy yet golden glaze on Buns/rolls... kind of like bread you would get out of a dutch oven
Tarus Baldeschi
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