Q: 1. What’s the difference between a marinade and a glaze?

A marinade is typically used to soak or tenderize food before cooking, while a glaze is thicker and used during or after cooking to coat food with flavor and create a shiny, caramelized layer.

Q: 3. Can I make the glaze ahead of time?

Yes, you can make the glaze up to 3 days in advance . Store it in an airtight container in the refrigerator, and reheat it gently on the stove before using.

Q: 4. What if the glaze is too thick?

If the glaze becomes too thick, simply add a splash of water or soy sauce while reheating to adjust the consistency.

Q: 5. How do I adjust the flavor if it’s too salty or sweet?

For less saltiness, add a little water or vinegar . If it’s too sweet, add more soy sauce or a splash of vinegar to balance it.

Question 1

1. What’s the difference between a marinade and a glaze?

Accepted Answer

A marinade is typically used to soak or tenderize food before cooking, while a glaze is thicker and used during or after cooking to coat food with flavor and create a shiny, caramelized layer.

Question 2

2. Can I use the glaze on any protein?

Accepted Answer

Yes, the Soy Ginger Glaze works well on a variety of proteins, such as chicken, pork, beef, salmon, shrimp, and tofu.

Question 3

3. Can I make the glaze ahead of time?

Accepted Answer

Yes, you can make the glaze up to 3 days in advance. Store it in an airtight container in the refrigerator, and reheat it gently on the stove before using.

Question 4

4. What if the glaze is too thick?

Accepted Answer

If the glaze becomes too thick, simply add a splash of water or soy sauce while reheating to adjust the consistency.

Question 5

5. How do I adjust the flavor if it’s too salty or sweet?

Accepted Answer

For less saltiness, add a little water or vinegar. If it’s too sweet, add more soy sauce or a splash of vinegar to balance it.

soy ginger soup

How to make soy ginger glaze