The shirtless chef was super excited about this SLAB OF MEAT.
Here you see some glorious Medallions of Venison over a bed of Saffron Mashed Potatoes (containing cream, butter, and pan fried shallots for added flavor) smothered in a Fig, Port, and Madeira Demi Glace based Sauce *see below to read about our Demi Glace adventure and how to properly deglaze a pan for maximum flavor. In this case, the pan was deglazed with Balsamic Vinegar and Madeira wine then combined with a pre-existing sauce made with a Demi Glace base, figs, and port wine from our duck dish. The dish is accompanied by Honey Glazed Multicolor Carrots, first boiled and then tossed in a pan with a mixture of butter, lime juice, and honey until the liquid forms a thick glaze around the carrots. This brings out the color of the carrots as well as enhancing their sweet natural flavor.
TIPS & TRICKS
1) Soak Powedered Saffron to Release its Flavor
2) Deglazing the Pan is the cornerstone of a flavorful sauce:
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.
When a piece of meat is roasted, pan fried
or prepared in a pan with another form of dry heat, a deposit of
browned sugars, carbohydrates, and/or proteins forms on the bottom of
the pan, along with any rendered fat. The French culinary term for these deposits is sucs, pronounced: [syk] ( listen)), (or “sook”) from the Latin word succus (sap).
The meat is removed and the majority of the fat is poured off,
leaving a small amount with the dried and browned meat juices. The pan
is returned to the heat, and a liquid such as vegetable or meat stock, a spirit, some wine, or verjuice is added to act as a solvent.
This allows the cook to scrape the dark spots from the bottom of the
pan and dissolve them, incorporating the remaining browned material at
the bottom of the pan into a basic sauce.
Does anyone know if I can deglaze a fond made with a type of marinade? Usually I like to marinate my chicken with szechuan and soy sauce or with teriyaki and minced/diced onions and garlic. But I’m wondering if you can use some sort of wine(any other alcoholic beverage) to deglaze. I know that white wines like pinot are good for poultry but not sure how they would fare for a rather spicy and salty fond. I thought about using either orange, apple, or pineapple juice to deglaze teriyaki but never got around to it.
This is the method of adding liquid to a pan that has been used to sauté food. Deglazing helps remove the bits of stuck on food (fond) so that they can still be used in your dish. Using a dry wine or stock is common, but water is also a totally valid option. The best flavored parts of food are often the stuck on pieces, they are heavily caramelized and extra delicious, so deglazing helps you get the most out of your dish!
The skin was a little soft so I decided to dry fry it in a pan to get the crackling crisping up before returning it to the oven, deglazing the pan with some cider and adding a chicken stock pot before reducing it on the stove in the grill pan to get the gravy going. I’ve now sieved it and put it into a saucepan to reduce further, the pork is now nicely crisp on the outside, burnished almost black thanks to the sugar crust but the meat seems tender and giving when it was handled with tongs to be lifted out to rest. I’ll leave it for about half an hour to rest then wrap it in foil. Shame the weather turned nasty but I can always take it round to my friends tomorrow. I’ve bagged and tagged the brine to keep in the freezer for future use.
People ask me if I’m experiencing much culture shock since coming back to the U.S., and the truth is that this time around it’s fairly minimal. Mostly I’m overwhelmed by two things: American undergraduates and the weather. It’s not so much about the cold, it’s the rain. I forgot that when it starts raining here it might rain all day. It might rain more than once a…
Sucs left in a white enamel pot after browning pork
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to make a sauce, known as a pan sauce, that is often made to accompany sauteed meats. The browned residue is due to either the Maillard reaction or caramelization.
When a piece of meat is roasted, pan fried or prepared in a pan with another form of dry…
Here’s a restaurant quality tip to try at home that makes your meals so much tastier…deglaze the pan with lemon juice, wine, vinegar or cooking stock to make the most of those delicious pan juices left behind from cooking meats. Pour the tasty glaze over your meat once its had a chance to rest before serving. Yum!
Salisbury keto steak with mushroom and onion gravy….and loaded cauliflower mash.
I wish I had a better recipe but I was hungry and just started cooking. I mixed 1 lb of ground beef with season salt, a shake of dried onion flakes, 1 egg, black pepper, a few shakes of parmesan cheese and a heaping tablespoon of almond flour (pork rinds would work great here). Formed those into patties and brown in a pan. The gravy was simple….brown up some sliced onions and mushrooms. Deglaze the pan with worcestershire, add some beef stock and reduce…salt and pepper and a teeeeeny tiny bit of xanthan gum. I simmered the patties in the sauce for a bit.
The audio is pretty shit, but basically the oils and whatever far percent of meat you’re using will produce this…caramelized chunks of whatever stick to the pan. If you scrape these chunks off you can put them into your gravy/sauce/etc for some good flavor. There’s also a technique called deglazing, so say you want to add wine or something, you’d basically let it sit in the pain at a simmer until the wine gets thick from water evaporating. And you can incorporate that into a pasta sauce or whatever you’d like. I’m no expert, I just learned cooking from experience and books lol.
Miso Soup Recipe
1 tbsp grapeseed oil
1 large sweet onion, chopped
4 carrots, sliced
2 stalks of celery, sliced
8 oz crimini mushrooms, sliced
6 cups of vegetable stock
1 tbsp minced garlic
3 tbsp fresh grated ginger
2 cups kale, roughly chopped
¼ cup miso, dissolved in tbsp vegetable stock
cooked soba or noodles of choice
Heat oil in a large stock pot over medium heat. Add the onion, carrots, and celery. Season with a good pinch of salt. Saute for 8 minutes.
Add the mushrooms to the pot. Stir to combine and cook for an additional 5 minutes.
Add 1 cup of the stock to the pot and deglaze the bottom. Add the rest of the vegetable stock, garlic, and ginger to the pot. Bring to a boil, reduce to a simmer. Simmer covered for 20 minutes.
Remove from heat and add the kale. Stir.
Once the kale has wilted, add in the miso and noodles.
Stir and serve immediately!
itsaurelis, I would like to add in a recipe to the list plz.
Shrimp and Sauteed Spinach (serves 2)
Ingredients: 1 pound of cleaned, deveined and shelled large shrimp 2 ½ tablespoons of olive oil 1 ½ tablespoons of Simply Asia Sweet Ginger Garlic Seasoning ¼ cup dry white wine 3 cups of fresh spinach
Directions: In a medium skillet, add 1 tablespoon of olive oil and heat until a slight shimmer occurs on the surface.
In a separate bowl combine the shrimp, 1 tablespoon of olive oil and the sweet ginger garlic seasoning, tossing lightly until shrimp are thoroughly coated.
Add the shrimp to the hot skillet, quickly sautééing until they are cooked and turn opaque. Pour in wine to quickly bubble and deglaze the skillet, scraping up the delicious brown “bits” on the bottom.
Remove shrimp to a small bowl and cover to keep warm.
In the same skillet, add in the final ½ tablespoon of olive oil and toss in the spinach, quickly stirring until the leaves are just wilted. Throw the shrimp back in for a final “toss”, then plate up on a small serving dish.
Chicken Marsala: Chicken Marsala Recipe - Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce. Saveur.com http://goo.gl/0NG43j
Skillet roasted #porktenderloin & #brusselssprouts. All cooked together in a cast iron skillet, 30 minute meal. Pork tenderloin was rubbed with smoked paprika and my dried mushroom rub (similar to the one I use for the savory pork chop recipe on my blog.) Pan was deglazed with cider vinegar soaked golden raisins to finish. #dinner #kitchenista #homecooking #whole30 #paleo #castironskillet #oneskilletmeal