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Glace Meaning: Definition, Examples, and Translations

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glace

[ÉĄlĂŚs ]

Definition

Context #1 | Noun

cooking, dessert

Glace refers to a method of preserving fruits or nuts by cooking them in sugar syrup until they become semi-transparent and glossy. This technique is often used in baking, particularly for cakes and pastries, where glace fruits are used as decorations or ingredients. Additionally, the term can also refer to a type of icing made from sugar, often used to cover cakes and desserts, adding both sweetness and a visually appealing finish.

Synonyms

candied, glazed, iced.

Examples of usage

  • The cake was topped with a layer of orange glace.
  • We made a fruit salad with mixed glace cherries and pineapple.
  • The pastry chef decorated the tart with beautifully glaceed almonds.

Translations

To see the translation, please select a language from the options available.

Interesting Facts

Culinary Uses

  • In baking, 'glace' refers to a shiny coating applied to cakes or pastries to enhance flavor and appearance.
  • Glazed fruits, often used in desserts, provide sweetness and can make foods look more appealing.
  • Some chefs use 'glace' to refer to a method of reducing sauces until they're thick and shiny, creating a rich flavor.

Pop Culture

  • In popular pastry competitions, desserts with a perfect 'glace' finish are often awarded extra points for presentation.
  • The term has appeared in various cooking shows, highlighting pastry chefs' skills in creating beautiful glazes.
  • In children's books, desserts that have a shiny 'glace' often symbolize magic and special occasions.

Art

  • In visual art, the concept of a glossy finish is admired much like 'glace' in culinary arts for its beauty and catch of light.
  • Artists may use shiny surfaces in their work to draw viewers' attention, similar to how 'glace' attracts people to food.

Science of Cooking

  • 'Glace' techniques often require understanding temperature and moisture to achieve that perfect shiny finish.
  • The chemistry of sugar can create different textures when heated, affecting the final look and feel of a 'glace'.
  • Knowing how to create a perfect 'glace' often involves balancing sweetness, acidity, and texture, much like in crafting a good recipe.

Origin of 'glace'

Main points about word origin

  • The term 'glace' comes from the French word for 'ice', reflecting its glossy, frozen-like appearance.
  • In French cuisine, 'glacer' means to coat or glaze, relating directly to how the word is used in cooking.
  • The word has evolved over time but has maintained its association with smooth, shiny textures.

The term 'glace' originates from the French language, where it means 'iced' or 'frozen'. Its root can be traced back to the Latin word 'glacies', which means 'ice'. The practice of glaceing fruits and nuts dates back to the Middle Ages, when sugar became a precious commodity. Culinary artisans began experimenting with sugar preservation techniques, leading to the creation of various desserts. Glace has evolved to encompass both the preserved fruits themselves and the glossy sugar coatings that enhance the visual and taste appeal of confections. Over the centuries, the technique has been refined, and it continues to hold a place of importance in modern desserts and gourmet cooking.

Word Frequency Rank

This word's position of #34,231 indicates it's among the more rare English words. While understanding it broadens your vocabulary, focus on more common words first.