Millie on tue 13 nov 01
Alan
traditional Southern home cooking glazes are oxidation. usually starts out with
very thin and watery. and needs a long slow soak to come out
"jes rite" Now "cajun" I hear tell, is a very high heat reduction glaze. Tex-Mex
glazes are simmered in a pit, reeally smokey flavored, just like barbeque. Raku
glaze is sort of California Pacific rim thing, cook briefly with a high heat and
blanch to retain the color. I hope that this clears it all up for you
Millie in Md. doing all manner of silly things to take my mind off the sinus
infection that is making me crazy, starting on week three of meds.
"Alan D. Scott" wrote:
> > When my friends get together and talk about
> > recipes, I think of glazes. Pity the poor fools
> > who come to my house for Southern home cookin.
>
> What cone do you fire your "Southern home cookin" glaze to? Oxidation or
> reduction? Color? I'm sure it looks mouth-watering ;-)
>
> Alan
>
> P.S. Regarding the "pity" (did you mean "pitting"?) -- it sounds like a
> problem of the glaze "fitting" the body, I'll defer to someone who knows
> more than I... :-)
>
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