What's a good meat or vegetable to practice pan frying, deglazing and thickening pan sauce with? Something affordable I can keep practicing different sauces with.
>>20433786chicken thighs, mushrooms, oignon, pork chops all come to mind as decent options.
onion
>>20433786I have something which needs deglazing. You can get to it then slave. I own you now. You'll be deglazing this cock for the rest of your life.
>>20433880Pajeet go back
>>20433786why you putting a pic of something that was baked then?
>>20433790>oignon
>>20433936>why are you putting a picESL
>>20433786I say pork chops. They're pretty cheap and you can make a really good pan sauce with the fond they leave in the pan.
>>20433786>keep practicing different sauces withDo it right and make the sauce in a separate pan and add the deglaced fond to the sauce afterwards.
>>20433786if you can get it relatively cheap, lamb.you can fuck around with it without being too concerned about overcooking ityou can get a rack and try things chop by chop if you're really neurotic
>>20433786onions, garlic, and mushrooms are good to practice your timing and self-restraint to let things brown without burning but none of them will produce enough frond to be worth deglazing also fuck around with wine and brandy. not enough people know how to use the latter
>>20433936there's no pudding in this image
>>20433938https://www.youtube.com/watch?v=Lt1u6N7lueM
>>20433786Literally anything a thread died for this
>>20433786Look into ragouts. Especially sautés. It's always the same. Sauté the meat (usually white meats like veal, chicken or rarely pork, red meats are less common) in clarified butter, take it out, add more fat and sauté shallots and champignons or maybe other aromatics too, deglace with wine (usually white wine), add sauce espagnole or demi glace, put the meat back in and braise it for some time. Before serving add some spirit or fortified wine (usually cognac or madeira) and some herbs (parsley wrks with everything, chervil and tarragon are also common).If you have no sauce espagnole/demi glace make a very rustic version before: Brown roux (150 g/l), tomato puree or even tomato paste, a ton of veal fond, a hint of thyme, bay leaf and bacon all reduced to 1/2 or 1/3.
>>20434857I was expecting a video of an anime girl saying oignon
>>20433880You're playing with fire, son. My sexual orientation is Predatory. If it has a heartbeat I WILL rape it.>>20433936Because the most recent pic I had was a rolled lamb shoulder my wife cooked for me.>>20434819How do you know it's correct not to make the sauce in the 1 pan after removing whatever was cooked?>>20434967That's a good idea, learning to clarify butter can also help me practice mother sauces.
>>20435287>How do you know it's correct not to make the sauce in the 1 pan after removing whatever was cooked?Making a sauce in a hurry is never a good idea. Make it own it own so everything has enough time to cook and all the thickening agents espacially flour to loose its gluey and floury taste and feel. It's also much easier to adjust a perfect thickening. >That's a good idea, learning to clarify butter can also help me practice mother sauces.Mother sauces are idiot proofed. They only take a lot of time to make and are expensive. Especially the fonds you need.
>>20434858I hope it was a fast food thread or a wypipol doesn't season they food thread
