If you want a new lot of you raise your culinary skills at a level, and add a total of more to your culinary repertoire, learn how a simple sauce, heat. With this technique in your cooking hints, you can turn a pan Within Solo - fried steak in a delicious meal, a chicken bone in a plain and delicious meal or a moderate chop a delicious feast. Ok, I can stretch a bit ', but look.
Restaurant chefs use thisTechnology all the time. Essentially cooking something in a pan on high heat, rather, until it is done and leaves a lot of brown caramelize bits "stuff" in the pan. And look what kind of things "in the pan, and say, 'Well, how do I clean this stuff "off the stove? What a waste, I wish I could have used a non-stick frying pan."
The "stuff" is a name that means "love" and you want the fund stuck to the pan, becausefull of amazing flavors. It 'easy to remove, even by a little' liquid in the pan with a wooden spoon to dissolve. This is called the ice and can with wine, spirits, fortified wine, broth, cider, fruit juice, or more often a combination of two to do. Just be careful when you use before you remove the wine from the fire, so the alcohol does not light up and explode in your. I worked with leaders who have seen and spoken to arrive.
The next steps arecontinue to boil the liquid in the pan until reduced by half and ends with several pats of butter to thicken and improve the taste. If you always knew how much butter professional chefs use to improve the taste of the restaurants, you'd be surprised. Sometimes, I think, make their food, because I feel uncomfortable "," feeling too full after receiving, but again, it is as good as you're eating. Now they are just the basics.
To achieve higherComplexity of the sauce you want spices, like garlic or shallots to add a subtle, but an extra layer of flavor. Then you should add some additional ingredients like mushrooms, mustards, chutneys, herbs and / or spices to greater complexity and flavor.
For more information on classic and quick pan sauces at home also, what kind of stove to use as a liquid de-icing and a lot of two recipes from the sample for the same sauce, a classicothers will soon pan _sauces.htm http://www.reluctantgourmet.com/
Copyright © 2006 G. Stephen Jones, The Reluctant Gourmet
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