Shelf · Fire & pan · In the oven
Glazing
Brushing a sugary liquid over food near the end of cooking and letting the heat set it to a lacquer.
- The temperature band
- The oven · 200 to 230 °C
- The time
- About 10 min
Why it works
Sugar in the glaze caramelizes and its water boils off, leaving a thin sticky film that clings and shines. It is a finishing coat, not a cooking medium.
The tell
The surface turns glossy and tacky rather than wet, and a brush drags slightly instead of sliding.
No ladder here: the rungs would differ by a shine alone, and a drawn highlight is a picture of the lighting, not of the food.
How it fails
Glazing too early burns the sugar long before the food is cooked — go on in the last few minutes, in thin coats, building up. A glaze that has blackened cannot be brushed off.
In the app, the card opens on the recipe step that names it, with the tell drawn.
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