[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 94 KB, 675x450, pan-sauce-frame.jpg [View same] [iqdb] [saucenao] [google]
6947981 No.6947981 [Reply] [Original]

Assuming you have a pan with residue from a recent cooking session (e.g. meat juices, onion dices, etc.), what can you do to transform this into an edible sauce?

>> No.6947991
File: 2.85 MB, 2550x2097, Br%C3%BChw%C3%BCrfel-1.jpg [View same] [iqdb] [saucenao] [google]
6947991

>>6947981
I'm assuming that adding water, a stock cube and sauce thickener would make for a very bland experience, so any other ides would be very much appreciated.

>> No.6947992

>>6947981
If there still a little bit of cooking fat add finely diced onions or shallots and saute until fragrant. Deglaze with wine cook off alcohol add some butter salt pepper to taste swirl into sauce and serve.

Can also make a roux add cream and salt pepper to taste.

I've made some with cornstarch stock slurry to deglaze pan cook for a bit add butter and mix s/p to taste

>> No.6947994

>>6947992
This guy's got it. And thank you OP, I expected the worst when I read "self made sauce." Good work keeping your dick in your pants.

>> No.6947996

Garlic, Wine and a little stock or water.

>> No.6947999

>>6947992
deglazing is stirring a liquid so it takes over the taste of the ingredients, right? Everywhere I look "deglazing" is explained with "glazing", which doesn't really help.

>roux
isn't that also called sweat or something?

>>6947994
>implying I didn't try that already

>> No.6948008

>>6947992
>>6947999
turns out I don't have wine, so I'll try the other one

>> No.6948068

>>6947999

No deglazing is dissolving the pan residue with a liquid.

>> No.6948206

Don't use nonstick pans if you want to make a decent sauce. You want that shit to stick, just don't let ir burn black.

>> No.6948288

>>6948068
isn't that sort of impossible with solid things like onions?

>>6948206
I used a cast iron pan with enamel coating. I added a bit too much water so it tasted like a lot of nothing, but I'm positive it'll turn out better next time.

>> No.6948292

>>6948288
>I added a bit too much water so it tasted like a lot of nothing
reduce it, shit heel

>> No.6948387

>>6948288

>isn't that sort of impossible with solid things like onions?

you must be autistic. no it's not possible, but the residue is not just onions.

>> No.6948826
File: 168 KB, 400x400, 1420154538109.png [View same] [iqdb] [saucenao] [google]
6948826

>>6947991
>stock cube
This is a thing?

>> No.6948835

>>6948826

where in the world are you from that you don't know about stock cubes

>> No.6948841

>>6948835
The hipster part of manhattan

>> No.6948846
File: 50 KB, 418x305, marcopierrewhite.jpg [View same] [iqdb] [saucenao] [google]
6948846

>>6948826

>> No.6948847

>>6948846
fucking killyrself

>> No.6948854

>>6948841
There you go.

>> No.6949176

just fry rice in it

>> No.6949514

>>6947981
just put some wine in, let it cook for a few seconds. then some cream, salt and pepper. maybe some herbs, capers or green peppercorns.
let it cook for a bit until it thickens and youre good.

>> No.6949547

>>6948288
>I used a cast iron pan with enamel coating. I added a bit too much water so it tasted like a lot of nothing, but I'm positive it'll turn out better next time.
use fresh stock instead of water, add a bit of salt and reduce appropriately.

>> No.6950461

>>6948288
If you have some good vinegar (cider, balsamic, etc...) u could try to deglaze with it, but don't put too much, either the sugar and acidity will mess up your sauce.