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Having trouble getting glazes to stick to meat

italia84 | Feb 7, 201111:12 AM

I swear to God I'm a good cook, why am I having trouble with something as easy as this??!

For example...Saucy Susan. For those of you who don't know what this is, it's a sort of apricot jam that you put on chicken, pork, etc. Growing up my mom made it often and it always stuck to the chicken or pork and gave it a very nice glaze. I've tried makng it twice now, and both times it just gets watery and the glaze doesn't stick or get all gooey. Is the oven not hot enough maybe?? It's not just with Saucy Susan, it's any time I try to put a glaze on it. I recently used a maple rum glaze on some pork, and had the same results.

Any ideas?

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