|
|
Article: A guide to perfect pan sauces.(The Seattle Times)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- January 19, 2004
- Author:
CopyrightCOPYRIGHT 2004 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: CeCe Sullivan
Pan sauces, unlike the emulsified branch of the sauce family, have a forgiving nature. If the sauce is too thin, it can either be reduced further or thickened with a starch. Or maybe the sauce has been reduced so much, it needs loosening up. Just correct the consistency with a tablespoon or two of water or other liquid.
The foundation of pan sauces are the crusty juices that form on the bottom of the pan when food is browned, sauteed or roasted. Here's how to construct an elegant sauce, step by step.
1) Saute: Meats should first be patted with paper towels to absorb excess moisture. Choose a heavy-bottomed saute or frying ...