Home Cooking

Ingredient Substitutions

Glace de veau - can I substitute or just omit entirely?

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Glace de veau - can I substitute or just omit entirely?

c oliver | Mar 29, 2010 11:11 AM

I have a recipe for spiced pork belly confit that calls for 1T glace de veau. I don't have that nor any other glace. Can I leave it out? It calls for 4C white wine and the seasonings are paprika, curry powder, saffron threads, ground ginger, ground cumin, brown sugar. Also 3 garlic cloves and a 1/2 C butter. I just can't see the omission of the glace as being important either from a liquid standpoint or from a flavor one. Do you agree? TIA

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