Discussion in 'Food & Wine' started by HaShev, Sep 30, 2017.
There is always Amazon if you get tired of waiting.
Where do you live that there is no brown sugar? I have a special lump I keep for special cooking and baking days, along with my stones of powdered sugar for French toast days.. I think I had one last year....??
Just throw in a pound of butter...
I do cook with both imitation butter and brown sugar to give a nice sear to the meat, it makes a great caramelized grill flavor to pan frying, with a splash of whisteshire, few drops of liquid smoke and dab of Hoisen & with the right spices(garlic powder, onion powder, ground powdered sage, & pepper, no salt if you tenderized with salt)
Then comes the weird but brilliant part, after I'm done and the pan cools, I plastic wrap and refridge to use the burnt and drippings to cook the next day so it's infused condensed and flavorful to sear with and it saves doing all those pans and pilling up of the dishwasher.
I actually get a better flavor indoors then the outdoor grill and don't have to go in and out back and forth to grille.
I save the drippings also for a roast..
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