Meat Glazes

[flyinglentris]

The caramelizing concept is a good one and as almost any vegetable or fruit contains sugars, they can be caramelized, onions for example. But a glaze need not be caramelized.

These posts bring to mind the function of basting. With Basting, the meat's own juices are either brushed on, squirted on or ladled on - or it can be any number of other things that we would call glazes or marinades.

What I particularly like about Morning Glory's Achiote Chicken is how it is crispered on the skin of the chicken, not wet or tacky. I think I have some new spices to add to my rack.

 

[flyinglentris]

Beer? Certainly, a good Cabernet or Port can be used to coat a meat. Why not beer?

 

[Morning Glory]

What I particularly like about Morning Glory's Achiote Chicken is how it is crispered on the skin of the chicken, not wet or tacky. I think I have some new spices to add to my rack.

This is the achiote paste I used (available in the US):

 

[flyinglentris]

This is the achiote paste I used (available in the US):

View attachment 50552

Morning Glory,

Thanks, but I think I would like to make my own version from raw ingredients.

 

[Morning Glory]

Morning Glory,

Thanks, but I think I would like to make my own version from raw ingredients.

You can do for sure. I usually make everything from scratch but this particular product is very good. I think it contains epazote leaves which are hard to find here. Not sure if you can get them easily where you are but they do add an exceptional taste.

I did manage to grow an epazote plant this year, though!

 

[mjd]

I am making meatloaf, potatoes and salad for dinner tonight. I sometimes add a glaze of brown sugar and ketchup. Nothing fancy but remembered this thread as I was preparing it. This will be my first try at making it in my air fryer.

 

[TastyReuben]

I am making meatloaf, potatoes and salad for dinner tonight. I sometimes add a glaze of brown sugar and ketchup. Nothing fancy but remembered this thread as I was preparing it. This will be my first try at making it in my air fryer.

I looooove meatloaf!

 

[mjd]

I looooove meatloaf!

I use less sugar but this recipe got me two marriage proposals when I was working in a prison ministry program. ;-)

Brown Sugar Meatloaf

 

[caseydog]

I use less sugar but this recipe got me two marriage proposals when I was working in a prison ministry program. ;-)

Brown Sugar Meatloaf

Now, take it another step. Smoke it.

I haven't done a glaze... yet. Next time.

CD

 

[mjd]

Now, take it another step. Smoke it.

View attachment 50604

I haven't done a glaze... yet. Next time.

CD

I bet that is amazing. I no longer live in a house and don't have a balcony in my apartment. I miss my grill and smoker.

 

[Burt Blank]

Strictly speaking a glaze in culinary terms is a shiny coating. The obvious way to achieve this is with sugar, maple syrup, honey in the glaze. I think its difficult to obtain a shiny finish without. But I may be wrong...

Morning Morning, my wife swears by Windolene.

 

[Burt Blank]

Honey and soy sauce.

 

[Backbay]

Ham glaze / brown sugar, ketchup, mustard and pineapple juice

 

[flyinglentris]

In which case try Achiote paste - its wonderful!

I now have Ground Annatto Achiote on the way.

 

[mjd]

Re: Smoker... I was binge watching "Beat Bobby Flay" last night and saw one of the chefs put smoke under plastic wrap to get that smoked flavor in his dish. Have any of you ever used that kitchen tool?