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GuD · 01-03-2015, 06:06 PM

Also searing meat/(to a lesser extent)veggies leaves what I think is called 'fond' at the bottom of the pan. Fvck if I can remember. Anyways, whatever the proper term it's basically caramelized WhateveYou'reCooking and it's delicious so while your meat is resting or once you finished cooking everything, splash it with some kinda vinegar or broth or whatever (deglazing), some cream/seasonings/tomato puree/whatever, reduce it down to a consistency you like, and you've got yourself basically a condensed flavor of whatever you're eating in form of sauce. I've always heard this called making a "pan sauce". Drip that over your dish and it's like 10x more flavorful.

01-03-2015, 06:06 PM	#691 (permalink)
GuD Dude... What? Join Date: Oct 2013 Posts: 1,322	Also searing meat/(to a lesser extent)veggies leaves what I think is called 'fond' at the bottom of the pan. Fvck if I can remember. Anyways, whatever the proper term it's basically caramelized WhateveYou'reCooking and it's delicious so while your meat is resting or once you finished cooking everything, splash it with some kinda vinegar or broth or whatever (deglazing), some cream/seasonings/tomato puree/whatever, reduce it down to a consistency you like, and you've got yourself basically a condensed flavor of whatever you're eating in form of sauce. I've always heard this called making a "pan sauce". Drip that over your dish and it's like 10x more flavorful. __________________ I spit bullets in my feet Every time I speak So I write instead And still people want me dead ~msc Last edited by GuD; 01-03-2015 at 07:40 PM.