Glaceed: meaning, definitions and examples
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glaceed
[ ɡlaˈseɪd ]
cooking, texture
Glacéed refers to food items, especially fruits or dessert components, that have been coated or preserved in a glossy syrup, often made from sugar. This technique enhances both flavor and presentation. The process of glacéing adds a shiny finish and helps to seal in moisture, making it a popular choice in pastry and dessert preparations. Glacéed items can be enjoyed as sweet treats or as decorative elements in various dishes.
Synonyms
Examples of usage
- The glacéed cherries added a beautiful sheen to the cake.
- He served glazed ham with a side of glacéed vegetables.
- The chef recommended the glacéed lemon slices for garnish.
Translations
Translations of the word "glaceed" in other languages:
🇵🇹 glaceado
🇮🇳 बर्फ़ीला
🇩🇪 gefroren
🇮🇩 beku
🇺🇦 заморожений
🇵🇱 zamarznięty
🇯🇵 凍った
🇫🇷 gelé
🇪🇸 congelado
🇹🇷 donmuş
🇰🇷 얼은
🇸🇦 مجمد
🇨🇿 zmražený
🇸🇰 zamrznutý
🇨🇳 冰冻的
🇸🇮 zamrznjen
🇮🇸 frosið
🇰🇿 мұздатылған
🇬🇪 მყინვარის
🇦🇿 dondurulmuş
🇲🇽 congelado
Etymology
The term 'glacéed' originates from the French word 'glacer', which means to freeze or glaze. It entered the English culinary lexicon in the early 19th century, as French cuisine heavily influenced English cooking practices. The process of glacéing, which involves encasing food in a sugar syrup until it forms a glass-like coating, was used by chefs to preserve fruits and enhance the aesthetic appeal of desserts. As desserts became more elaborate, the use of glacéed components became a hallmark of fine dining and pastry-making. The technique has developed over the years, with various adaptations in different cultures, remaining popular in modern cuisine.