Thanks, I appreciate the format. Well delivered and executed. Will be trying the steak sauce tonight! Also, loved your pork belly recipe from the previous video!
So glad you recommended stock cubes. Yes, homemade is better but looking back it stopped me making so many dishes when I had none to hand. I really recommend low salt chicken Oxo cubes. Chicken has the highest meat content and the low salt makes it easier to control salt levels. I use both homemade and stock cubes and love what each gives to the occasion. The stock cubes give it a homely "like mum used to make it" vibe.
Only discovered your channel today and I am so glad I did. I love this kind of technical explanation, telling me WHY things work, instead of just saying HOW to do it, which so often relies on institutional knowledge and/or very specific ingredients. I don't think that I'm an especially bad cook, but these videos are giving me so much extra information and it can only improve my understanding. Thank you so much for sharing your knowledge and doing so in such an accessible way. You definitely have my sub.
It's not that it isn't possible - in fact, arguably with more fat, you're guaranteed that all of the pan has a coating. It's just going to be too oily in the end. It's about making sure you have the right amount of oil for all the other ingredients, basically. If you have just enough fat/oil to evenly coat the surface, you will usually be in the Goldilocks zone - not too much, and not too little. You can't just say to use x spoonfuls of oil, because it will vary depending on the pan, the sauce, how many people you're cooking for, etc.
Great videos, I hope the algo picks you up soon!
Thanks!
This guy is an absolute god send with the steps and structuring of information. So helpful, very grateful!
I think I could just eat the sauces with a piece of bread, they all looked delicious, cheers from Melbourne Australia 🇦🇺
Ive tried my entire life to make a simple sauce like this and never succeeded. Thanks so much for this recipe!👏🏽👏🏽
You're welcome, happy cooking!
Thanks, I appreciate the format. Well delivered and executed. Will be trying the steak sauce tonight! Also, loved your pork belly recipe from the previous video!
Thanks for the comment, I appreciate it!
So glad you recommended stock cubes. Yes, homemade is better but looking back it stopped me making so many dishes when I had none to hand. I really recommend low salt chicken Oxo cubes. Chicken has the highest meat content and the low salt makes it easier to control salt levels. I use both homemade and stock cubes and love what each gives to the occasion. The stock cubes give it a homely "like mum used to make it" vibe.
Only discovered your channel today and I am so glad I did. I love this kind of technical explanation, telling me WHY things work, instead of just saying HOW to do it, which so often relies on institutional knowledge and/or very specific ingredients. I don't think that I'm an especially bad cook, but these videos are giving me so much extra information and it can only improve my understanding. Thank you so much for sharing your knowledge and doing so in such an accessible way. You definitely have my sub.
always thrilled when I get a no-alcohol alternative in a recipe!
Heating the sauce above 79°C will get rid of any alcohol.
Or just use citrus or vinegar
Thanks for demystified pan sauces. I have never made them but always thought that they would be a great addition. Now I can go for it!
Seriously useful! You can tell there is so much knowledge behind this video!
Glad it was helpful!
great vvideo
Looks like I know what I'm trying next week.
Ty
New sub and love your work. Question: what can you do if you are too tired to make a sauce and have a pan with the fond?
3:18 Why do you want your pan to have a nice even coating? And why is that not possible with the protein fat in the pan?
It's not that it isn't possible - in fact, arguably with more fat, you're guaranteed that all of the pan has a coating. It's just going to be too oily in the end. It's about making sure you have the right amount of oil for all the other ingredients, basically. If you have just enough fat/oil to evenly coat the surface, you will usually be in the Goldilocks zone - not too much, and not too little. You can't just say to use x spoonfuls of oil, because it will vary depending on the pan, the sauce, how many people you're cooking for, etc.
So is 'thickening' synonymous with emulsifying?
Um... not necessarily? Corn starch isn't emulsifying, so much, as forming a gel. But several methods (like using butter etc) absolutely are.
I'm a lumpy and tasteless Yank. 😊