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Modernist glazes and caramelization/lacquering

Brendan_Lee_56950

There are a bunch of recipes/techniques for creating gelatin/agar glazes in the MC book which look very nice but I am curious about how I could achieve a nice lacquered caramelized glaze like is traditionally found in low and slow cooked foods but in a modernist way. If I were to make say a maple syrup glaze and mix it with a heat stable hydrocolloid would it allow me to caramelize the crust or would it always maintain it's soft gel texture?

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seijoed

That is a danged good question. I'd love that too.

Lennard__34626

Skimming through MC, they talk about using traditional thickeners like kuzu and rice flour to make glazes, as well as modernist ingredients like gelatin, glucose, cellulose gum, xanthan, lambda carra, konjac.

Ironically, almost all of the glazes used in their recipes are all reduced

Brendan_Lee_56950

Yeah I browsed through all that but didn't see much (maybe I missed something) about how or if you could caramelize the glaze directly or if you would have to, as you say, reduce the ingredients to achieve a taste but that would miss out on the texture.