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I've been trying my damnedest to make bacon wrapped grissini for two days. The kind coated in brown sugar.
Every. Single. Time. It burns. The sugar burns, that is. I've tried two different recipes and one experiment where I tried playing with short baking times and putting the sugar on the portion of the bacon that touches the grissini.
Has anyone here ever made it before and, if so, what's a recipe you KNOW works?
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>>7189123
Use 'cha or mustard as a heat resistant lube.
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Isn't it supposed to burn?
Fixing a problem like this usually involves reducing the temperature and increasing the cooking time, in any case.
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The sugar will take no time to brown. If you put it on along with the bacon, of course it will brown and burn long before they're ready. Either put the sugar on a minute before it's done, or sprinkle over top afterward.
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>>7189123
have you tried not adding sugar until the very ass end of the bake time?
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>>7189123
Try cooking it the majority of the way through before adding sugar or try cooking at a lower temp for much longer.
Try both?
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