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Thread: Glaze

  1. #1


    I want to keep it simple: use my favorite bbq on a pork loin and get it to stick so if I cook it a 400f and baste it 3-4 times until it's cooked, I get nice layered flavor.

    I used few bbq sauces just as is and they didn't turn into glaze. Should I mix it with starch maybe? Any advice?


  2. #2
    Reduce it slowly over low heat before using it until it's about 1/4 to 1/3 reduced. It will br thicker and stickier without altering the original flavor too much. Using a starch may make it tacky and also affect the mouthfeel.
    "Don't you know who he is?"

  3. #3
    Oh, will do. thanks

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