A glaze is a coating of a glossy, sweet or savoury, substance applied to food typically by dipping, dripping, or with a brush. Gazing agent is able to protect the product from degrading and water loss. The characteristic can lead to a longer shelf life for a food. Learn these techniques in the workshop.
This work-shop will be conducted by Rick Stephen CMC, Executive Chef, SATS and Director – Asian Continent- WACS
Date: 6th November, 2014
Venue: IHM PUSA
Time:04:30 pm – 06:30 pm