Having trouble getting glazes to stick to meat
I swear to God I'm a good cook, why am I having trouble with something as easy as this??!
For example...Saucy Susan. For those of you who don't know what this is, it's a sort of apricot jam that you put on chicken, pork, etc. Growing up my mom made it often and it always stuck to the chicken or pork and gave it a very nice glaze. I've tried makng it twice now, and both times it just gets watery and the glaze doesn't stick or get all gooey. Is the oven not hot enough maybe?? It's not just with Saucy Susan, it's any time I try to put a glaze on it. I recently used a maple rum glaze on some pork, and had the same results.
Sounds like you might not be reducing the glaze enough - I always use the spoon test keep reducing until it sticks to the back of a spoon - this might mean you will have to increase ingredients to insure you have enough glaze -
Is it possible that in the era of no-fat meats like today, the glaze can't find anything to meld with? Just a thought since I know meat used to have more fat.
If you are making your own glaze from scratch, increase the sugar content, and or reduce it more to make it more of a syrup.. Also, you can try incorporating a fruit, similar to the way Saucy Susan had apricot bits, The pulp/flesh from fruit prevents the glaze from running off off the meat.
Depending on the meat you are applying this glaze to, you need a surface for the glaze to grip to. With poultry, you have the skin. with pork, you have the skin, or a diamond pattern is scored into the roasts so the glaze is caught in the lines. I can recall a trick used for getting barbecue sauce to stick on to ribs by pitmasters......sauerkraut or minced onion was blended in with the sauce to aid in the sauce adhering to the ribs in the early stages of sauce application to provide a foundation for more mopping during the barbecue process.