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To reduce to a glaze: Moistening. With the sweating process complete, the meat should not have taken on any colour, but rather have become white. Don't move any of the ingredients. Add a decilitre of liquid, stock or white wine. This amount hardly varies since the liquid is used to draw out more of the juices from the meat and vegetables so that nothing sticks. Rise the heat and boil, uncovered, until there is nothing left but a scant tablespoon (20ml) of pale golden syrup when you tilt the braiser. This process is called "reducing to a glaze". Add another decilitre of liquid and repeat the process. This reduction yields an extract of the juices from both the meat and the vegetables and this, in turn, will add depth of flavour to the braising liquid. Having completed this second phase of "sweating", add the remainder of liquid required for the definitive cooking process. The liquid, or moistening agent, must reach the top, or part-way to the top, of the meat. It must never be completely covered. Bring it to a boil over high heat. When it has begun to boil, put a piece of baking parchment directly on top of the meat, fitting it snugly in the braiser. Cover as tightly as possible. Put it into the oven.