>>8383775>sugar over meat or fish.Sugar (or honey) in a dish is literally the oldest trick in cooking practice to accentuate the flavor of the food.
The point is Not to make the food taste sweet, but really to bring out the flavor. You use sugar or honey only that much, and no more. Ancient Romans had a large cup of water with salt, vinegar and honey diluted in it, also herb and vegetable pastes in it as well. Then they constantly brushed with it the chicken, meat and fish while cooking them in the grill.
Modern day BBQ sauces, dips and marinaras all have sugars or honey in them for this very reason. It doesn't make the food sweet but brings out flavor.
>MSG is specifically developed for this very purpose>MSG is not healthy.Stick with real sugar or honey. :)
>Does the wood affect the taste? It does. The more resinous wood the more aggressive the taste of smoke. Juniper is a classic, giving hard and rootsy smoke aroma.
A gentle hardwood like alder gives full body smoke without being too "bitter" (my taste). Some people like hickory or cherry smoke especially when smoking meat, in particular game (elk, deer etc).
