/ck/ - Food & Cooking

>>8240298
Haha that was me, assuming you're talking about the other night when I made tater chips and a philly cheesesteak, (haven't posted in this thrad yet) although it wasn't actually in a fml thread.

I put mayo in the pan for the sauce because:
1. I was on like my 5th glass of Wild Turkey 101 at that point
2. See above

In retrospect it was one hell of a sandwich but the mayo should've gone on the bun instead of into the sauce, ideally. The cognac was enough to deglaze the pan.

>>8239263
Demiglace is absolutely worth the effort, whether you do it the classic way or use more modern methods that rely on reduction. A little bit of it goes a very long way. Then again, my day job is a bakery and some of my stuff takes like 3 days to make so perhaps I'm more patient than most people.

Pic unrelated but I felt like >>8238196 somebody had to do it