For better torch basting of lean meats and poultry, I am using a wipe of half Karo syrup (for the simple sugars needed for the Maillard reaction), and grapeseed oil. It seems to be working well. Does anyone have any knowledge or experience to improve or enhance this wipe?
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Sugar is a great caramelizing agent, but oil will burn at torch temperatures. I would stay with just the corn syrup or just a sprinkle of sugar.
I find that various umami-related flavors go well with meats. If you're looking for something a little more flavorful than simple caramelization, consider the range of flavors that are added to traditional recipes. Include a little tomato and onion, shitake mushroom, Lea and Perrins, Marmite, chile peppers, or cheese in your flavor feast. Even simple barbecue sauce puts strop to shame here.
Darned spell checker got me again
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