quote:Originally posted by Parcival:quote:Originally posted by mneeley490:
It's certainly up to you what you put in it, but imo, the maltose is one of the principle ingredients in the dish. It is much, much thicker than honey, corn syrup, or molasses. It has the look and consistency of fiberglass resin; hard to believe it is edible at all, but I have had the best results using it.
Cost of entry was pretty easy (~$6) so going to be making this on Friday using your recipe. Will give an update over the weekend
Mneeley . . . made your char siu recipe for dinner last night. The pork loin had only been marinating for 10 hours so last night was a test run. Very good on this first pass.
Cooking up the remainder for dinner tomorrow night and going to reduce the sauce a little to serve on top of the pork and rice
And you were absolutely right. . . that maltose syrup is like soft melted plastic