The Secret to Making a Restaurant-Worthy Pan Sauce- Kitchen Conundrums with Thomas Joseph
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- Опубліковано 3 чер 2024
- Thomas Joseph shows you the trick to making a rich and simple pan sauce that’s one of the easiest (and tastiest) ways to upgrade your weeknight meal.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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One of my favorite cooks on youtube
i usually incorporate the liquid on the plate where the steak has been resting into the pan sauce. no bit of flavor wasted.
I do my steaks in cast iron, then deglaze with mild beef stock, add cream, pepper and then saute in thin sliced mushrooms, delicious over steaks. Sometimes I'll add a splash of Tullamore Dew when deglazing, it's all good! Great video Thomas!
Will definitely be trying this out!
I can’t wait to try this! Such great ideas, thank you so much!
i like your pan sauce recipe..so easy but looks delicious! ill try it for our meal soon.thanks for sharing!
soooo want to try this... thank you
Awesome Thomas
I just did a deglazing pan sauce with scallops the other day. So yummy!
"Use your favorite wine or...water" lol. Seriously though, great video! Can someone explain the differences between using wine vs vinegar, butter vs cream, etc? Is it merely a difference of flavor or is it more nuanced than that?
Very useful tips
Pan so is sooo important.
God I love these videos! I've been binging Kitchen Conundrums lately, just for Thomas' soothing voice. Are you/is he a chef in a restaurant?
I was hoping you could do a video on how to make pasta shapes from fresh pasta. Such as sea shells or penne etc. Love your channel, keep up the great videos
Yummy I love making gravy
_nice recipe_
I think it's time Thomas made a video on demystifying sourdough bread!
Yum! I was wondering if you can do a video on dips?
Those brown bits rock.
Thanks Thomas, this was a super useful video! No more bland chicken breasts for dinner
Love it😜
Who else just puts the pan on the table and dunk bread in that brown stuff? So yumy 😁
i would love to see a kitchen conundrum on different types of mushrooms! or cooking with tofu :)
Thomas Joseph so much better than the guy over in America's Test Kitchen
Good
Dear Thomas Joseph:
I love this show! Question: how can I keep my whole milk from the milk browning on the bottom of a heavy duty pot as I heat it to yogurt making temp? I tried everything and it frustrates me because I make great yogurt. I remove the thin layer of not browned milk on the bottom of the pot with baking soda so cleaning is not a big deal. I tried stirring, using a wooden spoon while I stir and I do stir. Any suggestions??????????????
Love you 💕😘
Can you show us how to make high quality demi-glace, since it's so expensive to buy?
Food wishes has one.
Please make a vedio on litchee recipe!
Can you show us how to make french chestnut soup? PLease? !!!
Hello dear how are you great job
What are the non-dairy options for cream/butter here?
Anyone know where to get that apron?
Can you recommend something to add to the pan sauce which is non-dairy for those of us who keep kosher or who are lactose intolerant?
Rachel Arnold Use dairy-free margarine in lieu of butter. I usually skip sauce recipes that call for heavy cream because plant milk doesn't offer the same richness. But if you wanted a sauce with some body, you could make a roux using the fat at the bottom of the pan (adding margarine if needing more fat) and use a broth, plant milk (plain, unsweetened), and/or some alcohol as the liquid.
Extra important tip: Pour the released meat juices into the sauce before serving.
👍👍👍
Can't make perfect dulce de leche all the time it gets sugary in the refrigirator sometimes and in our country we don't have condensed milk or it is too much expensive. Help please.
If you haven’t already can you do a video on croissants
He did do a video on laminated dough
Rachel Arnold Was that the homemade puff pastry video?
Every time I try to deglaze, all my fond/bits on the pan burn instead of just incorporate for some reason. I dont even have it on high heat and it ends up as butter, deglazer and burnt chunks and none of it ever mixes. What am I doing wrong?
I usually try to use chicken stock and I add a dash of vinegar for the acidity.
Are you sure that your fond bits aren't already burned before you go to deglaze? Something that isn't already burned would have a hard time burning when you add liquid to your pan.
how about a nanaïmo bar recipe ?
Oh yes! The dessert invented in my country!
How come the video doesn't show adding of aromatics and herbs?
Vermouth is already flavoured with herbs
But not the aromatics. I which they would show cooking with aromatics and herbs.
herbs are aromatics.
Plis do on vegan egg substitue
i see cooking shows use cast iron for this a lot, but every time i deglaze with alcohol or vinegar i definitely get iron leached into the sauce (and this is a well seasoned pan i'm talking about), so I end up using stainless when i know a pan sauce will be involved.
do you use enameled cast iron, or do you guys just not care too much about iron taste? i get the feeling that they are used in these types of videos simply because they look cool.
As I understand it, the general rule is to not use acidic ingredients in cast iron or carbon steel, so I was also surprised when he suggested vinegar for deglazing.
I always have problems with red wine sauce, for some reason it never thickens up and stays watery
Try adding a little cornstarch slurry (cornstarch mixed with water). It'll thicken right up.
no need for salt and pepper?
Water?
Steak au poivre please
I wish he had taken a bite of the steak with the suace and tell us what it's like :(
knoor demi-glace
1;46 A little bot of what?
Vermouth
I was hoping for LAMB SAUCE.
But you left out the best part: you cutting into the steak and eating it.
I don't give a thumbs up because of this new song.