This will sound stupid but I like deglazing my pan with a bit of good quality orange juice. Then throw in some browned shallots and herbs. All the sugar caramelizes and you're left with a super aromatic and slightly tart herbal pan sauce. You don't really get orange flavor more generalized citric brightness.
When I was in Scouts, there was a lady who helped out and her husband came on a trip. When we were cooking the chicken, he explained that he took a French cooking class, and that those browned bits are called fond, and when you add wine, it makes a great sauce. Tried it and never turned back since.
Thanks for teaching me something man, I'm a 16 year old aspiring chef myself and believe me when I say I would've never done that until now. Thank you 😁
I appreciate this ingenuity. You look around the world and see different cultures utilizing every ounce of food they’ve been given, and I think that sentiment needs more appreciation in the Midwest. I’ll have to incorporate this style or “refurbishing” what most would just consider waste. Solid UA-cam Short ❤
@@BigKnobJack69 “basic french cooking”. I am still very new in the culinary world so this is quite the shock to me. I never saw this technique from my parents cooking back when I lived with them. It’s quite obvious now, but before this video, I would’ve never know this.
@@Chris-hall9080 start making your own broth. Every time you have odd bits and ends of veg, toss them in an airtight bag in your freezer. Don’t use a vacuum sealer, as you won’t be able to open the bag to add more. Use a zip lock bag and squeeze all the air out with the water displacement method, or stick a straw in and suck all the air out yourself. After a while you’ll have enough to make broth without buying veg specifically for broth. Then you can freeze that if you don’t want to use it right away. Or you can cook it down and create a concentrate, and dehydrate it if you like. It will be shelf stable at that point.
Pan sauce is the ultimate reward for not wasting a scrap of food. The fond is bouillon times infinity. I taught a co-worker how to make pan sauce for date night with his wife. Man got major brownie points for that, and I got a co-worker who's got my back.
Remember liquids with more acidity to them helps remove the find as well. If yours doesn’t have as much, onions or shallots are common to use as it achieves the same effect
This is a top tier tip. I learned this from watching babish and it really made my cooking feel more "adult". Compared to the garbage I was cooking in college, it's a huge step up
I do this with chicken breast. I pan sear it with olive oil and butter until there is a brown gloss on the bottom. Then I add broth or yes...even plain water, and turn the heat down. I cook for 5 people so this creates a lot of flavorful sauce. I use it as a base broth to cook my rice with or serve it over pasta. If I'm cooking a cut of beef, I make a roux and add the juices for gravy.
Gosh darn it brother! I must say a chef your very good at what you do, I’ve followed you for a while love your content and insights into good culinary worlds. You produce fantastic materials, I figured what the hell you deserve the comment. From one Chef to another, Cheers sir!
As a cook in fine dining, that’s not really true. Food costs in fine dining restaurants are usually higher percent-wise than other kinds of restaurants. On top of that, the restaurant has to pay the highly skilled cooks who spent hours prepping and cooking your food to a very high standard. I would recommend fancy restaurants to anyone willing to spend extra on a special occasion; the food is almost always worth it, not to mention the excellent service and atmosphere at most fine dining places.
@@schloty8274 I mean, they be making you pay tens of dollars for a spoon of potato mash, a one-bite steak chunk and a drop of sauce, is it really worth it?
@@dud3655 As if that's all you're going to eat. I hate this complain that the portions are too small at fancy restaurants. Smaller portions are better so you can taste everything! And with multiple courses plus dessert you should absolutely be full by the end of it. That critique seems to always come from people who've gone anywhere that isn't fast food or a chain restaurant.
@@jsegovia My point is that they're charging you tens or hundreds of dollars per dish, people come there to eat good food, not taste every dish on the menu
the black stuff on the bottom of your pan after searing a steak is pure flavor! its called fond, i believe ethan chlebowski has a video on pan sauces thats very informative and helped me make some super delicious sauces in less time than it takes for my steak to rest
heh...yep. my mum was deff not domestically inclined...one hot summer day she packed jello..in a baggy..for dads lunch. That was fun.. Our sandwiches were..a can of pork & beans on buttered bread. X-D
He's already gone against Vikings and Ice Landers and come to think of it, didn't he also go to Newfoundland? The girls there like to kiss American men. haha.
I deglaze like this even if I'm not making a sauce, it makes washing up so much easier. I hate wasting a good fond but i don't always want a sauce either.
Tip: it doesn't have to be wine. Anything sweet-sour can work. I made the sauce a couple of times with homemade grape juice syrup (and broth) as the liquid, it was incredible. Next time I'm trying the homemade elderflower syrup
I do that with thin beef shoulder. Fried hot and short in butter only enough to get a crust, take it out and add some mirin and a generous amount of soy sauce, cut the heat after about 30 seconds and scrape off the base, then you add the meat again and let it absorb the heat and flavor. All of this takes literally only 4 to 5 min and you have some nice meat with a great umami explosion sauce.
Instructions unclear: I now have a soggy croissant over my steak.
Well, better than soggy socks i guess 🤷🏻
@@WhiteCranK nah bro soggy socks are fire
Then if he said f*ck you would coom on the steaks? 😳
Kwaso
Mmm yummy burnt sauce
I LOVE making this sauce! I just feel bad having to throw out the steak after I sear it to start the sauce.
Tell me you don't actually throw out steak please I'm begging
@@sylvianartist8930 sometimes I give it to my dogs if I feel generous
@@Megasaurusify why don't u eat it though?
@@sylvianartist8930 because I’m not hungry for steak
@@sylvianartist8930 I throw away the steak to because I'm vegan and like to use the sauce for vegetables
I like how Josh becomes an absolute psycho in these shorts
You mean his true personality comes out
The greatest sauce is in your dick
With the Anime Glasses Fog and all
@@ruffprophetproductionsisn’t that what they said? Hmmm thought it was clear lol
That’s why this guy is the boss he’s totally unemployable
"Croissant" 😂😂😂😂😂😂😂 W for the editor.
This will sound stupid but I like deglazing my pan with a bit of good quality orange juice. Then throw in some browned shallots and herbs. All the sugar caramelizes and you're left with a super aromatic and slightly tart herbal pan sauce. You don't really get orange flavor more generalized citric brightness.
Idk, sounds pretty good to me.
Sounds like it would be very good with pork
Why not Apple juice?
Sweetness + acid to your dish, that sounds like absolutely amazing combo
I don't think its stupid, I have seen someone did it 😊
I can relate so much to the fogged up glasses when cooking 🤣
y'all never heard of wind shield wipers?
contact lenses ftw
laser surgery... kidding aside not all eye conditions lend themselves to glass alternatives. The struggle is real. Cherish and protect your eyes.
@@m.m.m7148 do they fog up tho
@@PopTap naah
When I was in Scouts, there was a lady who helped out and her husband came on a trip. When we were cooking the chicken, he explained that he took a French cooking class, and that those browned bits are called fond, and when you add wine, it makes a great sauce. Tried it and never turned back since.
That’s a great scout tip!
My dyslexia had me thinking you were a clerk in the supreme court
This frame stabilization focused on the butter is mesmerizing.
I can't stop watching it.
Turns out the real friends were the sauce we made along the way
🤣
Thanks for teaching me something man, I'm a 16 year old aspiring chef myself and believe me when I say I would've never done that until now. Thank you 😁
Your personality flows well. Keep these amazing tutorials going.
I appreciate this ingenuity. You look around the world and see different cultures utilizing every ounce of food they’ve been given, and I think that sentiment needs more appreciation in the Midwest. I’ll have to incorporate this style or “refurbishing” what most would just consider waste. Solid UA-cam Short ❤
Bro it’s just a pan sauce/jus, basic french cooking
@@BigKnobJack69 “basic french cooking”. I am still very new in the culinary world so this is quite the shock to me. I never saw this technique from my parents cooking back when I lived with them. It’s quite obvious now, but before this video, I would’ve never know this.
@@Chris-hall9080 start making your own broth. Every time you have odd bits and ends of veg, toss them in an airtight bag in your freezer. Don’t use a vacuum sealer, as you won’t be able to open the bag to add more. Use a zip lock bag and squeeze all the air out with the water displacement method, or stick a straw in and suck all the air out yourself. After a while you’ll have enough to make broth without buying veg specifically for broth. Then you can freeze that if you don’t want to use it right away. Or you can cook it down and create a concentrate, and dehydrate it if you like. It will be shelf stable at that point.
@@AdamFloro Eww, broth made with vegetables isn't broth.
@@anon_y_mousse I didn’t say not to use meat. I just didn’t specifically recommend it.
Pan sauce is the ultimate reward for not wasting a scrap of food. The fond is bouillon times infinity. I taught a co-worker how to make pan sauce for date night with his wife. Man got major brownie points for that, and I got a co-worker who's got my back.
I am fond of this kind of sauce.
There's no misteaking that pun.
It's very sad the lack of likes this has.
As a certified Dad with jokes, I approve this message... Really adds a little flavor to the conversation.
Fantabulous! ❤
I feel your pain with the glasses.😢
The foggy glasses makes him look like a cartoon character
Remember liquids with more acidity to them helps remove the find as well. If yours doesn’t have as much, onions or shallots are common to use as it achieves the same effect
Thanks!! I always forget how I do this!! 😊
“You can flavor this however you fu-(croissant) want.”
Got me there 😂
That's so simple and amazing. Love making sauce out of what's left over on the pan. That's all flavor!
Ur videos are extremely helpful for helping me.get my cooking to the next level
The foggy glasses was the representation I didn’t know I needed
This video earned my subscription
This is a top tier tip. I learned this from watching babish and it really made my cooking feel more "adult". Compared to the garbage I was cooking in college, it's a huge step up
⚠️The croissant audio replacement had me literally falling over laughing, I had to watch it three times, Josh you had become my favorite chef!!!
Always love your shorts🔥❤️
Love from Nepal 🇳🇵
Learnt & tried .. thank you it’s so delish!
Josh, I need those uncensored "fuck"s in the shorts. Keep your full videos PG-13, I like that, but I need your inner line cook to come out on these.
Bro you have the best videos honestly
Just tried this and holy crap it's amazing and so simple. Cleans your pan very well too
bro looked like snoop dog when his glasses fogged up
Especially true with the mother sauces Josh! *chefs kiss* a nice velouté with curry flavoring over chicken 🤌
Your a good chef
The fogged glasses had me dying 🤣
My dad does this to make a peppercorn sauce for steaks. It's great.
He's like the flexy guy, just with food. Fun to just watch and listen!
The fog in his glasses when he says "Let that reduce" 😭
making pan sauce is my go-to for finishing a great steak
I love you and your cooking!!
I ALWAYS forget the butter needs to be COLD!!!!
Sauce looks great. Hope you can taste it despite the excess salt on the steak.
I enjoy your content man. So engaging 😊
My 16 year old son and I thank you for all the methods you’ve provided
Definitely one of the sauces of all time
The fogged glasses got me. That’s me everytime
'deglaze that fucking pan!' - randy marsh
The fog in his glasses 😭
I do this with chicken breast. I pan sear it with olive oil and butter until there is a brown gloss on the bottom. Then I add broth or yes...even plain water, and turn the heat down. I cook for 5 people so this creates a lot of flavorful sauce. I use it as a base broth to cook my rice with or serve it over pasta. If I'm cooking a cut of beef, I make a roux and add the juices for gravy.
In France we put 1 big spoon of mustard in the sauce, try it you gona love it !
The “So let that reduce” with the glasses cracked me up 😂
When his glasses fog up he looks like an anime character that is already 4 moves ahead
The foggy glasses gave off a anime vibe lol
The steamed glasses take was cool😊
Dude just explained gravy like it was new
Isn't gravy thickened with a starch like flour?
The glasses fog is so relatable aaaa
🔥🔥🔥
Gosh darn it brother! I must say a chef your very good at what you do, I’ve followed you for a while love your content and insights into good culinary worlds. You produce fantastic materials, I figured what the hell you deserve the comment. From one Chef to another, Cheers sir!
I am really fond of fond!
Looks like they'd charge a lot for that
To be honest fancy food costs 1000× what it took to make it, just don't go to "rich people" restaurants
As a cook in fine dining, that’s not really true. Food costs in fine dining restaurants are usually higher percent-wise than other kinds of restaurants. On top of that, the restaurant has to pay the highly skilled cooks who spent hours prepping and cooking your food to a very high standard. I would recommend fancy restaurants to anyone willing to spend extra on a special occasion; the food is almost always worth it, not to mention the excellent service and atmosphere at most fine dining places.
@@schloty8274 I mean, they be making you pay tens of dollars for a spoon of potato mash, a one-bite steak chunk and a drop of sauce, is it really worth it?
@@dud3655 As if that's all you're going to eat. I hate this complain that the portions are too small at fancy restaurants. Smaller portions are better so you can taste everything! And with multiple courses plus dessert you should absolutely be full by the end of it. That critique seems to always come from people who've gone anywhere that isn't fast food or a chain restaurant.
@@jsegovia My point is that they're charging you tens or hundreds of dollars per dish, people come there to eat good food, not taste every dish on the menu
When the glasses become foggy looks like a cartoon character 😂
I love how you effortlessly put a beautiful design on that plate 😭 there’s times where I had to wipe off the plate 3 times to get a good design
same one day we will be able to do it first try lol
That has got to be the ✨JUICIEST✨ steak in the history of steak
I love when he talks with a southern accent 😭🤣
Top totally correct. And it clean the pan 💥
the black stuff on the bottom of your pan after searing a steak is pure flavor! its called fond, i believe ethan chlebowski has a video on pan sauces thats very informative and helped me make some super delicious sauces in less time than it takes for my steak to rest
Josh somehow gets funnier every video
Bro has the anime protagonist at the peak of a fight glasses like I am legit dead 💀
He went old school Hodgetwins at end 😂
This guy rules
Nice tsuki overalls
Just changed my whole game brother
Mmmm.....fond!!! When I learned about it my heart ached a little for all the times I saw my mother scrape it into the sink before washing the pan.
heh...yep. my mum was deff not domestically inclined...one hot summer day she packed jello..in a baggy..for dads lunch. That was fun..
Our sandwiches were..a can of pork & beans on buttered bread. X-D
Idk why but the second sauce drizzle made me go "mmmm."
I made that exact steak dinner for my now wife 11 years ago. Best recipe ever!
in peruvian cuisine we do a lot of deglazing. wine, how come i never thought of that. great tip dude!
Josh needs to go against a five star restaurant
He's already gone against Vikings and Ice Landers and come to think of it, didn't he also go to Newfoundland? The girls there like to kiss American men. haha.
Aye! i Knew it!..ppl think i'm wack for working so hard to save that savory brown stuff stuck in the pan...but later..it saves the day in so many ways
Seeing the fogged glasses was very relatable
I'm quite fond of this method.
Quick add-on: while any wine will definitely work, don’t use a wine you wouldn’t drink.
Outstanding! Tastes better than A.1. sauce. Blessings for your channel 🎉
I deglaze like this even if I'm not making a sauce, it makes washing up so much easier. I hate wasting a good fond but i don't always want a sauce either.
Finally, useful food hack. You're learning.
was that a twins reference at the end?
Tip: it doesn't have to be wine. Anything sweet-sour can work. I made the sauce a couple of times with homemade grape juice syrup (and broth) as the liquid, it was incredible. Next time I'm trying the homemade elderflower syrup
Instructions unclear I made a chemical weapon
Oo, it looks like it would make cleaning the pan afterwards easier!
Okay but imagine using bourbon with that, thats gotta be AMAZING 😋
I thought he was gonna go full hodge twins “DO WHATEVER THE FUCK YOU WANNA DO”
Hey what type of wine did you use ? Cooking red wine ? Red blend ? Brand ? Pleaseeeee
There's just never ever enough of a pan sauce...
This is the real problem yes :-/
can we get some full sized videos of these shorts
You have beautiful glasses frames, may i ask what brand?
Just had it for Christmas Eve 😘 with filet mignon
Instructions unclear: i drank all the red wine and dont know what im doing anymore
I feel that thing with the glasses so hard I’m so sorry to all the people who have glasses like me.😢
I find water and gravy mix makes a great sauce. All those juices go into the gravy and then straight into the fries.
Hope thats only once a month treat lol
I’m fond of this sauce.
I do that with thin beef shoulder. Fried hot and short in butter only enough to get a crust, take it out and add some mirin and a generous amount of soy sauce, cut the heat after about 30 seconds and scrape off the base, then you add the meat again and let it absorb the heat and flavor.
All of this takes literally only 4 to 5 min and you have some nice meat with a great umami explosion sauce.