I believe it is the type of milk or curd making method which makes it grainy. If there is lots of whey in the curd, then it turns grainy once it is heated. -When covering the pot for steaming, use a damp kitchen cloth as an alternative to dry to present more dampness.

Some probable combinations incorporate: honey, lemon and soy sauce; maple syrup, warm sauce, and black pepper; brown sugar, lime juice and mustard; hoisin and rice vinegar. Blend and match as the thing is suit. To glaze the bird, brush over the sweet mixture over the last ten to tw

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