Wine, stock, or vinegar poured into the same pan of chicken
A deglazing liquid comparison run on three identical pans of chicken: what wine, stock and vinegar each pull off the fond, and how differently they reduce.
13 min read
Tag: pan sauce
Liquid halfway up the short ribs, never over them
The braised short ribs method that keeps meat above the liquid: where the line falls, why 300 degrees, the window before it shreds, and the overnight chill.
14 min read
The brown film stuck to your pan is four minutes from being a sauce
How to make a pan sauce from the brown film left after searing: what fond is, which pans build it, and the deglaze, reduce and butter sequence in order.
13 min read