Flavoring Main Dishes and Desserts: Chef Recipes and Tips

A basic glaze for poultry, meats, fish etcetera can be indispensible.  A basic glaze you can also bottle and give away as a gift.  With a basic glaze you can go orange, mint, raspberry, raspberry chipolte, apricot, lemon, blueberry, passion fruit, coconut, pineapple, lime, even pumpkin.  The list is fairly endless!  You can add actual “preserves” to this recipe in an amount of 4 ounces – such as raspberry, apricot, orange – without any adjustment to the actual recipe.  If you are making the standard orange chicken you can add 2 tabelspoons of orange juice.

Basic Food Glaze Recipe: For Poultry, Fish, Lamb, Beef

Makes 24 Ounces

1 1/2 cups water

1/4 cup lemon juice

1/3 cup vinegar (rice is preferred or apple cider)

2 1/2 tbsp soy sauce

1 cup tightly packed brown sugar

1/2 tsp freshly minces ginger root (or 1/4 tsp powdered)

1 tsp minced garlic

1 tablespoon of your flavor oil [ex orange, coconut, raspberry, lime or a mix]

1/2 tsp red pepper flakes [Omit if you are not after a spicy dish]

3 tbsp cornstarch mixed with 2 tbsp water to create a slurry

Bring all ingredients except corn starch slurry to a boil.  Reduce to simmer and slowly whisk in your cornstarch slurry.  Pour into sterile bottles or just serve on a dish!  If you are bottling, places lids on after pouring and they should draw air in and self seal as they cool.

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This entry was published on January 18, 2012 at 9:44 pm. It’s filed under Flavor and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Flavoring Main Dishes and Desserts: Chef Recipes and Tips

  1. Allen Thoele on said:

    Iam looking for information on flavoring soft serve ice cream. Example a cherry soft serve. Would need to know ratios and if possible to do with liquid product. Thanks. Allen

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