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6

Honey will caramelize and burn before the chicken is fully cooked. It would be better to bake or roast the chicken in the oven at an even temperature, if you've marinated it prior to. Covered in foil at first and then finished off uncovered to add a little colour. If you prefer to cook it in the pan, then adding the honey should be your last step. Turn off ...


4

Cook the chicken, and then brush with sugary things (honey, orange and soy sauce) just before cooking has finished, or after cooking Sugary coatings will burn in a pan, and leave a bad taste You can cook sugary coatings in the oven, but not at high temperatures, and the overall taste may not be too your liking


4

After a passionate, yet interesting discussion in the comments, I decided to edit my comment. Marinades: Actually, this is a broad term and sometimes is used to refer to marinades, rubs, coatings and glazes. A marinade should actually change the qualities of the piece you are preparing. A salty marinade (brine) will make the meat moister because of ...


8

The answer, quite simply, is no. Even advanced laboratories have difficulty making the determination for certain. This is also a complex problem that gets more difficult as various standards are used and then fail. Before 2000, a common solution was to simply use microscopic analysis to look for pollen and and other vegetable matter. Since then, many ...


4

Looks like the answer is "no": Authentication of the Botanical Origin of Honey - Agroscope (pdf of 2006 PhD dissertation) Currently the botanical origin of honey is determined by experts evaluating results from several analytical methods, in particular pollen analysis, electrical conductivity and sugar composition. Although the composition of unifloral ...



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