Definitions for "Glazes"
Glazes are used to give desserts a smooth and/or shiny finish. Cake glazes can be water icing (confectioners' sugar mixed with liquid), melted chocolate in combination with cream, butter and/or sugar syrup, or fondant (a thick shiny opaque icing). Pastry glazes (brushed on dough before baking) can be an egg glaze made with whole eggs or yolks; milk, cream and/or butter glaze (these produce a duller finish); sugar glaze (sugar sprinkled over milk or cream glaze), or any combinations of the above.
A stock that is reduced to a thickness where it coats the back of a spoon.
a mixture of medium and transparent pigment applied over dried oil or tempera underpainting
Dispersions of pigmented colours in a slow setting, free wiping vehicle. Basically they are slow setting heavy bodied pigment stains that are used over a seal coat as an overtone colorant to accent grain or for other colour accents like antiquing, highlighting, cow-tailing, brush-marking, and adding contrast.