/ck/ - Food & Cooking

>>12885077
Wine

/thread me

>>12885079
Acidic wine in a cast iron pan ?

treat it like any other pan

>>12885086
That pan scares me, it’s the only one who smokes so much and fill my kitchen with thick greasy clouds.

>>12885079
Well stock also works.

And depending on what you're making you don't even need actual liquid. If you have a nice brown layer on the bottom of your pan and you start sweating vegetables on top of it that will also release the brown bits and their flavors.

>>12885086
>pour wine in a red hot cast iron that has been used to fry a steak
>fire explosion
>sauce tastes like iron
>the pan *rusts*

>>12885097
I want to cook a steak and make a sauce to pour over it.
I never made vegetables in my cast iron because it scares me. It’s too hot and I’m a noob, I fear burning everything because I have no control over how much the pan is hot

>>12885079
/thread
...
Actually,
/reopen thread
For steak, get a cabernet sauvignon or something with some nice blackberry and blackcurrant notes
/thread

>>12885117
I missed the part where you said meme pan. I am stupid.

>>12885077

You can use literally any liquid to deglaze and/or make a gravy. Just depends what notes and flavor you're trying to impart. You can also add ingredients, obviously.

My favorites are:
>mushrooms, dark beer then stock
>wine then stock


>>12885117
Wait for your pan to cool down? Or add some butter or oil?

>>12885130
Is it a bad idea if I add to the hot pan (while the steak is resting) temperature room water and a tablespoon of regular unsalted butter (not clarified butter)?

>>12885077
>water
Yes you can. My condolences.

>pan sauces
1) butter, blue cheese, sage, generous dash of cream, dash of brandy or red wine - with beef
2) butter, green peppers (smashed), dash of cream, dash of cognac or decent brandy - beef or pork
3) butter or a nice oil, chilies if you like, orange juice, a little orange jam or honey, lime/lemon juice, dash of white wine - with duck, chicken or pork

>>12885196
>condolences

Why though? Once I make most of the water evaporate wouldn’t I still have a concentrated sauce? Even if I add butter?

>>12885196
>wine and cream
Welcome to curdled broken sauce city.

>>12885223
Just meant you can do better than using water, it's a missed opportunity IMO. Sweat some onions or other vegetables, same effect and added flavor. But there's really nothing wrong with water either.

>>12885233
>curdled borken
Not sure what you're talking about. Sour cream maybe? Never had a problem with standard cream.

>>12885448
Ok thanks, I’ll try with onions or just water.

You fucking idiots don't even know how to make fond? I thought /b/ was the kiddie board, or /tv/. You all should be ashamed of yourselves.

>>12885516
I post nude women on /s/ but that doesn’t mean that I’ve seen a naked chick before let alone a vagina, and I’m 31

>>12885553

Well that's a depressing analogy that I can barely understand. You should have spent more time in highschool playing in a band. That got me a lot of pussy for no good reason. Regardless, coffee isn't vagina and you can learn about it without getting placed on a sex offenders list.

>>12885574
Can’t you just answer the OP’s question instead of being a bitter underage faggot?

>>12885584

Every simple asshole knows you deglaze a pan with water. You scrape it with a spatula and you add it to a sauce or add onion and other drippings to make gravy. EVERY cook knows how to deglaze a pan. It's kid stuff, and it tells me you're kid stuff.

>>12885083
acid is fine in a well seasoned pan

really any pan

>>12885604

It's fine, but that adds a bunch of time to cook. Wine tastes like shit if you don't cook it long enough. Cook Coc-au-Vin too little and you'll wish you didn't.

>>12885574
You're a slut.

So let me re-elaborate, correct me if I’m wrong:

>fry the steak
>let it rest
>add onions in the pan with grease and caramelised stuff and cook them until translucent
>add stock and let everything reduce
>pour on the steak

Alternatively discard the onions and just use the stock.

>>12885079
wrong. he said after he cooked a steak. use brandy and then add a shit load of butter and a little cream.

>>12885077
Why I Deglaze My Cutting Board, NOT My Pan

Most liquids will work but it depends what kind of a sauce you’re aiming for.

Wine, brandy/whiskey, stock, beer or just about any alcoholic drink are always good options. I’d avoid any dairy liquids unless you’re on a low temperature as they’ll either just burn or split and ruin your sauce.

>>12887248
Just plain “steak sauce”, as pure as possible

>>12887636
water

>>12887641
K thx senpai, for the first try I’ll go with water and I’ll follow your suggestion when I’m using my other non meme pans.

>>12885101
Found the cooklet

>>12885077
put shallots in it on low, for a little while with the lid on, they start sweating move around until glassy, then pour in vinegar (pref sherry/red wine), wine, port or other alc depending on what meat/dish and then some butter/flour to thicken

>>12885079
I use port

>>12887172
lol