Use this technique to turn Plain food into Delicious Food 
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Lose Weight With This Water Hack
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
If you want to elevate your cooking skills to a new level and add a whole lot more to your gastronomy repertoire, learn how to make a simple pan sauce. With this technique in your cooking bag of tricks, you can turn a simple pan-fried steak into a mouth-watering meal, a plain boneless chicken breast into a delicious feast, or a modest pork chop into a scrumptious banquet. Ok, maybe Iâm stretching a bit but check this out.
Restaurants chefs use this technique all the time. Basically they cook something in a sautĂ© pan over pretty high heat until itâs done and leaves a bunch of brown caramelize bits of âstuffâ in the pan. You look at this âstuffâ in the pan and say to yourself, âNow how am I going to clean this âstuffâ off the pan? What a mess! I wish I had used a non stick pan.â
The âstuffâ has a name, itâs called âfondâ and you want that âfondâ stuck to your pan because it is packed with incredible flavors. Itâs also easy to remove by adding a little liquid to the pan and using a wooden spoon to dissolve it. This is called deglazing and can be done with wine, brandy, fortified wines, stock, cider, fruit juices or most typically a combination of two. Just be careful if you use wine to remove the pan from the heat so the alcohol doesnât ignite and blow up in your face. Iâve spoken with chefs who have seen this happen.
The next steps are to continue to cook the liquid in the pan until it is reduced by half and finish by adding several pats of butter to thicken and enhance the flavor of the sauce. If you ever knew how much butter professional chefs use in restaurants to âenhanceâ flavor, you would be amazed. I sometimes think they make their dishes too rich because I get that uncomfortable âtoo fullâ feeling later on, but then again, itâs so good while youâre dining. Now those are just the basics.
To create more complexity to the sauce youâll want to add some aromatics like garlic or shallots for a subtle but additional layer of flavor. Then you might want to add some additional ingredients such as mushrooms, mustards, chutneys, herbs and/or spices to give even more complexity and flavor.
Until Next Time⊠Be Well!
Kind Regards,
RSN
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Tired of Exercising and Dieting? 
Itâs Time to Try BioPls Slim Pro
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=