- May 12, 2011
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- 7,150
The recipes look great, in fact the Vinegar based one is very similar to my Red Bubba Q Juice. Thanks for sharing. Now on to business...
The over browning issue is from the HONEY in the Glaze. It is a simpler sugar made up of mostly Fructose and Glucose. Although tastes great and can hold on to moisture in baked goods, has a much Lower Caramelization Point than Maple Syrup or Brown Sugar. Depending on the type of Honey this Caramelization point can be as low as 158*F but is more commonly around 220*F. Maple Syrup and Brown Sugar are both made of Sucrose. This is a more complex sugar made of both Fructose and Glucose bound by an Oxygen bond. Sucrose has a Caramelization point of 320*F.
So, you want less Browning...Dump the Honey...Besides, Honey loses a lot of its flavor when heated to high temps, 200*F+, so you don't retain much of the Honey's flavor anyway...
Now dropping the Honey don't mean you can leave the Glaze on a long time either. The Vinegar in combination the Heat will break the Oxygen Bond in the Sucrose ( maple syrup and brown sugar) into Fructose and Glucose eventually and the Caramelization point will drop...JJ
The over browning issue is from the HONEY in the Glaze. It is a simpler sugar made up of mostly Fructose and Glucose. Although tastes great and can hold on to moisture in baked goods, has a much Lower Caramelization Point than Maple Syrup or Brown Sugar. Depending on the type of Honey this Caramelization point can be as low as 158*F but is more commonly around 220*F. Maple Syrup and Brown Sugar are both made of Sucrose. This is a more complex sugar made of both Fructose and Glucose bound by an Oxygen bond. Sucrose has a Caramelization point of 320*F.
So, you want less Browning...Dump the Honey...Besides, Honey loses a lot of its flavor when heated to high temps, 200*F+, so you don't retain much of the Honey's flavor anyway...
Now dropping the Honey don't mean you can leave the Glaze on a long time either. The Vinegar in combination the Heat will break the Oxygen Bond in the Sucrose ( maple syrup and brown sugar) into Fructose and Glucose eventually and the Caramelization point will drop...JJ
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