Meat glaze

Glaas kosam (e Farayse: glace de viande) ko huunde ɓuuɓnde, ɓuuɓnde, ɓuuɓnde, huutorteende e peewnugol nguura. Ina heɓee e ustude mbaydi ɓaleeri rewrude e ɓuuɓri e ɓuuɓri seeɗa. So en tuugniima e demi-glace, glace kosam ina heewi fotde laabi ɗiɗi.  Its high viscosity and salt content gives it an unusually long shelf life.Auguste Escoffier (1907), Le Guide culinaire. Ko heewi e ɓuuɓri maggal e ɓuuɓri maggal ina addana ngal nguurndam juutɗam no feewi.[2]

Glaas kosam ina huutoree ngam ɓeydude ɓuuɓri e suukara. 

 Ƴeew kadi 
Demi-gilaas

 Tuugnorgal 

Category:Stub