{"id":4233,"date":"2017-07-07T07:00:08","date_gmt":"2017-07-07T07:00:08","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=4233"},"modified":"2017-07-06T23:47:35","modified_gmt":"2017-07-06T23:47:35","slug":"secrets-glaze","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/secrets-glaze\/","title":{"rendered":"The Secrets of Glaze"},"content":{"rendered":"

With my Favorite\u00a04 Glaze Sauces<\/h2>\n

Continue our journey to discover the seasoning. We talked about how creating a\u00a0rub<\/a>\u00a0at home, about how using a\u00a0marinade<\/a>, about how exploiting at best an\u00a0injection<\/a>, about the times in applying a\u00a0brine<\/a>\u00a0and about realizing very good sauces starting by simple \u00a0Ketchup<\/a>. However, the subject of the sauces has been just\u00a0touched. It is a much more articulate world than we might think, and there are many types, each conceived for a specific purpose. A particularly interesting family in this regard is that of\u00a0Glaze Sauce.<\/p>\n

\"Glassatura<\/a>If you are a fan\u00a0of american barbecue you should\u00a0have understood what I’m talking about. The Kansas City Style Ribs are certainly the icons of glazing, with that thick veal of barbecue sauce, glossy and eye-catching as seen in a few other dishes, obtained by making it dampen on the meat a few minutes before removing it from cooking. The notoriety of glazed\u00a0ribs is perhaps the main limit to the knowledge of Glaze Sauce. Glazing is a fairly widespread practice in the Anglo-Saxon or Nordic matrix culture in general and there are many dishes\u00a0in which it is applied but for those as us, who do not have in their culture not even the use of sauces, imagine the glaze, the mistake of\u00a0not consider\u00a0even the\u00a0doubt that there are several uses out of the classic brushing on the ribs is almost off.<\/p>\n

Let’s start from the beginning. Glazing\u00a0Sauces are extremely rich in sugars in all its forms and are therefore extremely sweet. Do not trivialize though, do not think glazing\u00a0means just putting some jam on\u00a0the meat. There’s a lot more than that. Imagine you want to make some caramel for your creme caramel: it’s water and sugar, so very sweet but what’s left of this sweetness in the final result? Very little, indeed, acquires a considerable tendency to bitterness\u00a0and a remarkable aromatics, unthinkable previously\u00a0if figure\u00a0the banality of the two ingredients.<\/p>\n

Heat causes a very complex and fascinating process in sugars, based on the cleavage of their structure through degradation and oxidation phenomena. We are not in a chemistry course, so it is not necessary to go too far in the specific. It’s enough\u00a0to know that caramelization involves:<\/p>\n