By Published Sept. 20, 2023.
This is Technique #42 from our 100 Techniques Every Home Cook Can Master.
Each technique is broken into three sections: why it works, key steps, and recipes that use it. Learn these recipe building blocks and you'll be set up for a lifetime of cooking success.
Glazes are unique in the world of sauces—they’re primarily deployed during cooking, rather than after, to create a sweet-savory lacquered exterior on grilled or roasted foods, especially meats.
Glazes come in many flavors and styles, but they all share some commonalities. They must be thin enough to be brushed on evenly yet thick and sticky enough to cling to the food. They also must contain a good amount of sugar, which caramelizes during cooking and gives food that browned, burnished surface.
The most common complaint is that even with the thickest of glazes—thanks to the heat from cooking and the juices and fat coming out of the food—the glaze slides right off the food, pooling and burning in the bottom of the pan.
Our technique ensures this sticky-sweet flavor-booster stays on the food, where it belongs.
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To solve this problem and ensure great flavor in every bite, we turn to a multistep glazing technique, brushing glaze on in stages to ensure that it sticks fast to create layers of lacquered flavor.
This multi-step glazing technique is similar to applying a crumb coat of frosting to a cake. The initial coat of glaze needs to set and dry slightly, becoming firm and tacky, before the second coat is applied so that the second coat has something to cling to.
The result is a thick, uniform application that sticks to the food and doesn’t slide off into the pan.
For something like a meatloaf, which is a classic choice for glazing, shape the meat mixture into a free-form loaf and set it on a wire rack inside a rimmed baking sheet rather than pack it onto a roasting pan. This allows both plenty of surface area for glazing and easy access to the meatloaf to paint the glaze on during baking.
For items that don't need browning first, such as meatloaf, use pastry brush to spread half of glaze evenly over top and sides. Bake partway as directed.
Brush remaining glaze evenly onto top and sides to create second layer of glaze and continue to bake until meatloaf registers correct doneness.
For something like a roast, which gets browned on the stovetop before going into the oven, add the glaze right to the skillet, turning the roast with tongs to coat it with the glaze multiple times during the cooking process.
For items that will get an initial stovetop sear, such as pork roast, brown roast on all sides in skillet.
Off heat, add glaze to skillet. Turn roast to coat with glaze
Transfer skillet to oven and roast until pork registers doneness, turning roast with tongs to coat with glaze twice during roasting time.
While roast rests, let glaze cool and thicken. Return roast to skillet and turn to coat all sides with thickened glaze. Serve remaining glaze alongside.
Ready to put your newfound knowledge of layering glazes to the test? Try it with one of these recipes.
Ready to learn another technique? Choose from our list of 100 Techniques Every Home Cook Can Master.
