How to make glaze for meat
Often in magazines we can see photos of meat with a brilliant surface. For achievement of similar result, it is necessary to process meat (to or in preparation time) special structures which form glaze. Such meat not only effectively looks, but also it turns out more juicy when roasting.
Instruction
1. Honey glaze for chicken. For its preparation it is necessary to mix 0.5 glasses of honey, juice of a half of a lemon and 2 garlic gloves (crushed).
2. Cranberry glaze to beef, pork, mutton. It is originally necessary to mix cranberry sauce, mustard and vegetable oil in equal proportions, to add 1 h a vinegar spoon. The received structure needs to be brought in a stewpan to the boil.
3. Glaze with maple syrup for beef and mutton. Mix 0.5 glasses of maple syrup, 1 tablespoon of mustard, 3-4 branches of a dry thyme.
4. Juicy glaze for a bird with to karriperemeshat 125 гр. peanut butter, on 1 tablespoon of sugar and a soy-bean sauce, juice of a lemon and 1 teaspoon of a curry to full sugar remelting.
5. Apricot glaze to a bird and pork. Mix 0.5 glasses of apricot jam, 2 tablespoons of orange liqueur, 1 tablespoon of orange juice and vodka, 1 h a spoon of the crushed ginger root.
glaze. Meat, covered with glaze, not only looks more appetizing, but also when roasting turn out more juicy and tasty. And all because glaze closes a time in meat and all meat fluid remained in a piece. For its preparation you can use one of the most popular recipes:
Instruction
1. Mix 0.5 glasses of honey, juice 0.5 lemons and 2-3 crushed garlic gloves. This type of glaze most of all is suitable for chicken.
2. Mix 0.5 glasses of maple syrup or rowan syrup, 1 tablespoon of prepared mustard, 3-4 crushed branches of a thyme. Such glaze suits for mutton and beef.
3. Mix 0.5 glasses of a refiner syrup, juice 0.5 limes, 1 tsp of mix of pepper. This type of glaze is optimum combined with pork, beef, also mutton.
4. Mix 0.5 glasses of apricot jam or jam, 2 tablespoons of orange liqueur or on 1 tablespoon of vodka and orange juice, 1 h a spoon of the crushed ginger root. The glaze prepared according to this recipe is suitable for a bird and pork.