mlkrakowski@citlink.net on wed 12 nov 03
Just a p.s.
As far as I know "fat" glazes are called that from their resemblance to
so called "mutton fat"glazes.
These have that soft, silky, satiny look that melted animal fat has upon
cooling--not solidified. It looks like chicken fat, except that that
is yellower, and like cooled melted bacon fat, except that tends to be
darker. Vegetarians can achieve a similar example-look by deep
freezing vegetable oil--it will give the look of the finish, not the
whiteness.
And, again, to the best of my knowledge, these glazes are achieved by
high magnesium in the glaze.
Lili Krakowski
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