torch basting wipe

In the General Sous Vide Questions Forum
For better torch basting of lean meats and poultry, I am using a wipe of half Karo syrup (for the simple sugars needed for the Maillard reaction), and grapeseed oil. It seems to be working well. Does anyone have any knowledge or experience to improve or enhance this wipe?
By jerrydf on Sunday, May 05, 2013 at 04:24 PM


3 Replies So Far

Sugar is a great caramelizing agent, but oil will burn at torch temperatures. I would stay with just the corn syrup or just a sprinkle of sugar.
By John Biswanger on Saturday, May 25, 2013 at 04:50 PM
I find that various umami-related flavors go well with meats. If you're looking for something a little more flavorful than simple caramelization, consider the range of flavors that are added to traditional recipes. Include a little tomato and onion, shitake mushroom, Lea and Perrins, Marmite, chile peppers, or cheese in your flavor feast. Even simple barbecue sauce puts strop to shame here.
By Leigh Jones on Tuesday, June 25, 2013 at 04:49 PM
Darned spell checker got me again
By Leigh Jones on Tuesday, June 25, 2013 at 05:05 PM


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