Glazes come in many flavors and styles, but they all share some commonalities. They must be thin enough to be brushed on evenly yet thick and sticky enough to cling to the food. They also must contain a good amount of sugar, which caramelizes during cooking and gives food that browned, burnished surface.
The most common complaint is that even with the thickest of glazes—thanks to the heat from cooking and the juices and fat coming out of the food—the glaze slides right off the food, pooling and burning in the bottom of the pan.
Our technique ensures this sticky-sweet flavor-booster stays on the food, where it belongs.