Why It WorksAdding a tiny amount of cornstarch to the liquid helps keep the emulsion of fat and water stable by creating viscosity and physically impeding fat and water molecules from bunching up together.Incorporate the cornstarch by forming a small amount of slurry with a bit of cold water, then dump it into your pan a minute or two before it reaches a glaze consistency.On paper, glazing vegetables seems very simple. Combine some cooked root vegetables with a bit of butter and liquid (water or stock are the most common) in a skillet with a bit of seasoning (salt and sugar, usually) then cook it until the fat from the butter and the liquid emulsifies into a thick, saucy glaze that coats the vegetable with a beautiful, flavorful sheen.If you want to be extra cool,you can start with way more liquid than you need, timing it so that by the time the liquid mostly evaporates and thickens into a sauce, the vegetables are perfectly cooked through.And I want to talk to you about glazed carrots...
