Long-cooked meat stock becomes rich, thick glace

WHAT'S COOKING?

January 25, 1995|By Rita Calvert XTC | Rita Calvert XTC,Special to The Sun

Q: What is glace de viande?

A: This term refers to a very rich reduced meat stock which has been reduced until it is thick and syrupy. It is very expensive and time-consuming to make because 1 gallon of stock will yield only 1 to 2 cups of glace.

Q: Will the shredded packaged cheese I bought freeze well?

A: You can freeze shredded cheeses like mozzarella, Swiss or Cheddar, but you will sacrifice some quality. It may become dry and a bit brittle, but should be fine for cooking.

Q: What does chiffonade mean?

A: This phrase refers to very thin lacy-looking strips of food, usually vegetables such as sorrel, lettuce or basil. These string-like pieces can be lightly sauteed or used raw as a garnish. Cutting is easiest if the leaf or leaves are rolled into a tight cylinder and then thinly sliced.

Tip: Here's a little trick to determine just how fresh your lobster is the next you order this oh-so-expensive dish in a restaurant -- make sure the tail curls under when it is served. This indicates that the lobster was alive just before it was cooked.

We'd like to hear from you. Due to the volume of mail, personal replies are not possible, but questions of general interest will be answered in this column. Send your questions to: What's Cooking, c/o Food & Home, The Sun, 501 N. Calvert St., Baltimore 21278.

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