KITCHEN PRACTICE 2 — Early Glaze vs. Late Glaze
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TASK
Grill or pan-sear a protein two ways - one glazed early, one glazed
late in thin layers. Note exactly how the early-glazed version burns
compared to the late-glazed one.

WALKTHROUGH

Step 1 — Prepare two identical portions.
Same protein, same size pieces, same starting temperature, so timing
comparisons are fair.

Step 2 — Cook the "early glaze" batch.
Brush a full layer of tare on before it goes anywhere near the heat,
then grill or pan-sear it through to done.

Step 3 — Cook the "late glaze" batch.
Cook mostly plain first, checking for near-doneness, then brush on
two or three thin layers of tare only in the final couple of minutes,
letting each layer set briefly before adding the next.

Step 4 — Compare the two directly.
Look closely at the surface of each:
  - The early-glazed batch should show real, dark scorching in
    places, likely bitter-tasting where it's blackened, even if the
    inside cooked through fine.
  - The late-glazed batch should show a genuinely glossy, evenly
    caramelised finish with no burnt patches.

Step 5 — Taste both.
The early batch's scorched sections should taste noticeably bitter
compared to the same spot on the late-glazed version.

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WHY THIS MATTERS
This is the direct, hands-on proof of the chapter's own central
warning. Seeing an early glaze actually scorch - not just being told
sugar burns easily - is what makes "glaze late, in thin layers" a rule
you'll actually remember and apply automatically in every later
grilling situation, in this course or otherwise.