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Getting the sauce to stick to the meat

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Getting the sauce to stick to the meat

Howard-2 | Jul 13, 2003 07:17 PM

There are lots of dishes in which a sauce is somehow adhered to meat. Chicken wings, other parts chicken (e.g. duck a l'orange), ribs, and so on are some examples that come immediately to mind.

Somehow, for me, it's often been hard to get the sauce to stick. I suspect that if there's a high sugar content, it's more likely to stick, or it sticks easier. But what about other sauces, for example, some of the Oriental sauces like those based on bean sauce, Hoisin, etc? I've found that sauces thickened with cornstarch stick well, which presumably includes Oriental dishes, but are there any options (or tricks?) besides cornstarch and sugar?

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