Well, the first isn't so much an experiment as it's the first time I've done it. The second was an experiment... and I'm not sure how it turned out, really.
The syrup, being very sugary and not very vinegary, won't do much as a marinade, but it'll do quite well as a glaze. Pans and glaze can be done, but if you've got access to a grill, it's a lot easier to do without scorching your syrup.
In a pan, I think I'd try getting the chicken mostly cooked, then coating it with the glaze and finishing it off. Use a fairly low heat so that the interior of the chicken as a chance to cook before the exterior turns to rubber, though. If you were going to dice the chicken anyhow, it'd probably be best to do that before cooking to reduce the mass-to-surface-area ratio.
I've conjured up some pretty heinous experiments, myself. Yours don't sound too evil.
If you're doing it right, I get to follow that up with "yet." :)
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And yeah, "I'm alive" is how I feel about it sometimes too ;)
Though I'm trying to cook more, and posting about it I hope helps me to do so.
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In a pan, I think I'd try getting the chicken mostly cooked, then coating it with the glaze and finishing it off. Use a fairly low heat so that the interior of the chicken as a chance to cook before the exterior turns to rubber, though. If you were going to dice the chicken anyhow, it'd probably be best to do that before cooking to reduce the mass-to-surface-area ratio.
I've conjured up some pretty heinous experiments, myself. Yours don't sound too evil.
If you're doing it right, I get to follow that up with "yet." :)
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