/ck/ - Food & Cooking

is that mole?
i bought a jar of mole today just to study the ingredients but i feel bad using it because i have a dog and there's chocolate and raisins in it

Im just so tired

>>14717614
it's just a random image i found when googling pan sauce

>i feel bad using it because i have a dog and there's chocolate and raisins in it
Do you split meals with your dog?

>>14717627
>Do you split meals with your dog?
who doesn't?

>>14717645
almost everyone. I can understand giving them a few tastes or scraps at the end though. Seems limiting as dogs can't have a lot of things

mole is the best sauce when done right

>>14717676
>when done right
Where do they usually go wrong?

>>14717694
it takes a million years to make and has a billion ingredients with a trillion steps

does shrimp scampi count as a pan sauce?

>>14717729
This doesnt seem that bad. Definitely more work than a quick weekday pan sauce but it seems like you could just make a good amount of it and use it for a while.

>>14717731
I don't think so

>>14717746
>I don't think so
you pan fry the shrimp, take them out and then deglaze the pan with white wine and emulsify butter into it. i think it counts idk

>>14717676
>>14717694
>>14717729
https://youtu.be/TFGzGFVfYWs
I made this recently and it turned out fantastic. Definitely enough for several family-sized meals (3-4 meals for 4-5 people). Highly recommended if you want to try your hand at making mole sauce.

>>14717609
I mostly save up on dill and chive sauce, maybe brown sauce now and then.

Best sauce i think i have ever made was chanterelle sauce, nothing to save, it was gone in under a minute :D

>>14717761
That's true. I havent actually made scampi, when i make this kind of thing i dont use white wine (just cheese, butter, and starchy water) and i make the sauce with the noodles already in the pan.

Typically i just make a simple sauce to go with my chicken, rice, and veggies. Usually just use some water, soy sauce, garlic, onions, some spices, and maybe some brown sugar. Ill use some stock or broth if i have it as well. I had made a sauce using fig jam which i had gotten from hello fresh and it was pretty good so i might try using some other jams in pan sauces in the future.

>>14717609
I've turned pan drippings and fond into browned butter bearnaise(?) on a few occasions. It's probably not right, but it's pretty god damned good.

In the last 15 mins or so with a larger chunk of meat (or if making steak, do ahead of time), reduce about 1/2 cup of white (or red if you're feel like making an oddly fuschia sauce) and about 1/4 cup of white (or red) wine vinegar with a few sprigs of tarragon. Take it down to about 1/4 volume. Once meat is done, melt butter in pan with the meat jetsam still in there. Once the foam subsides, add thinly sliced shallots. Immediately add a hefty splash of your wine, or its mixture/reduction.and scrape the pan. Turn off the burner. Prep two egg yolks, or one egg with the white beaten to a foamy or fluffy consistency. Add your reduction to your eggs slowly, and beat the piss out of them. Add your butter and fond using the same method. If it's not saucy enough, pop it on a double boiler and keep whisking until it is. Keep in mind that if you need to, you can pop it in the freezer while the meat rests for about five mins, and it will have set a fair amount.

Depending on how you seasoned your roast/meat/tofu, you might not even need salt in this. If you're feeling frisky, you can add some pecorino romano to the eggs, and maybe sub or add some rosemary. It's not a proper bearnaise, so any affront to god's already happened by the time you get to this point anyway.

>>14717645
based
join us at the table fido! theres plenty to go around!

>>14717676
>”mole is the best sauce”
there are dozens of types of mole, so which one is “the best?”

>>14717664
my dog is 20 and on borrowed time so i feel bad not letting him participate in absolutely everything

>>14718097
That’s fair then, although an old dog might end up with worse diarrhea than a younger dog.

>>14717837
Do you use cooking wine or actual wine you’ve been drinking? I don’t drink wine so it’s never in my house and my grocery seems to always be out of cooking wine.

>>14717609
Not really a pan sauce but I made cranberry and apple chutney to go with duck breast that was the most delicious sauce I've tasted. Being the retard I am I never wrote down the recipe and have never been able to recreate it afterwards.

>>14718528
>Being the retard I am I never wrote down the recipe and have never been able to recreate it afterward
I feel like i do this all the time. I throw stuff together and sometimes it turns out great but i don’t even measure most of the ingredients, let alone write them down. I’ve always wanted to just make the same sauce (or dish) multiple times in a row to try and dial something in but that seems so wasteful.

>>14718516
bruh it's fuckin wine. You don't need to buy "cooking wine" to deglaze.

>>14718916
My point is i don’t have wine. Here in colorado they don’t sell wine in the supermarket and the liquor store near me only have more expensive wine (which i’m not going to use for cooking).

>>14718516
Just buy the cheapest bottom shelf wine for cooking. I've tried using cheaper and more expensive stuff and never noticed any difference.

>>14717609
Pesto isnt a sauce, but I make it regularly and keep it in the house. Sometimes I make salad dressings in larger amounts.

>>14718097
Based.