Search Results - Pan sauce
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A pan sauce is a type of sauce that is often made to accompany sauteed meats. Generally speaking, a pan sauce is made by cooking a meat at high temperature in a skillet, removing the meat once it is done, removing any excess fat, then deglazing the pan with a liquid and incorporating the remaining browned material (known as " fond") at the bottom of the pan. The flavour of the pan sauce is determined chiefly by the meat being cooked, the liquid used to de-glaze the pan, and any flavouring or finishing ingredients added.
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Showing 1 to 7 of 7 Articles matching 'Pan sauce' in related articles. |
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1. How to Cook Shoyu Chicken - The Hawaiian Treat
June 29, 2008
There are many different recipes for shoyu chicken dish. The differences are mainly in the ingredients for the sauce, but even the chicken itself can be cooked any way you like, from boiling in a pot to baking in the oven to grilling on the barbecue.
Ingredients 2 lbs. chicken wings or thighs 1 tsp. MSG 1/4 c. corn oil 1/4 c. shoyu (Kikkoman) 1/4 c. brown sugar 1 clove garlic, crushed 1/2 inch ginger, grated
Place chicken in a foil lined baking pan. Combine remaining ingredients and pour over the chicken. Bake at 350 degrees for 1 hour, turning chicken twice. Thicken sauce... (read more)
Author: ZAchary Nyakundi
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2. popular appetizer chili potato
May 15, 2008
The Fried potato recipe is party food recipe is Christmas dinner appetizer recipe. You can use any kind of chili pepper you like is I like polio or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.
vegetables may also be pan fried or deep-fried and then cooked with other vegetables to add texture dimension to the dish. Indomunch features incredible dry aged steak, fresh cut seafood, and innovative southwest cuisine. We offer the finest presentation and excell... (read more)
Author: jeya lakshmi
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3. Recipes: Chocolate Sauce
May 05, 2008
Put one pint of milk in the double-boiler, and on the fire. Shave two ounces of Walter Baker and Co.'s Chocolate, and put it in a small pan with four tablespoonfuls of sugar and two of boiling water.
Stir over the fire until smooth and glossy, and add to the hot milk. Beat together for eight minutes the yolks of four eggs, three tablespoonfuls of sugar, and a saltspoonful of salt, and then add one gill of cold milk.
Pour the boiling milk on this, stirring well. Return to the double-boiler, and cook for five minutes, stirring all the time. Pour into a cold bowl and set the bowl in ... (read more)
Author: Nicholas Tan
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4. Fish in Garlic Sauce
April 22, 2008
Use only Clarified butter (dont think of using margarine) Dust the fillets lightly with flour. Meanwhile, heat some of the clarified butter in a frying pan until hot but not smoking. Saute the fish until lightly browned (some Mexican cooks fry fish until it is the approximate consistancy of our potato chips , but I feel this is taking authenticity a bit too far :- Remove the fish from the pan, and add additional butter if needed (you will want about 2-3 Tbsp. of melted butter per fillet to sauce the finished dish). Add garlic to the pan and saute garlic until it is a light brown color. Do no... (read more)
Author: vmb john
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5. String Beans in Black Bean Sauce
April 11, 2008
Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot. If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender. This is my first official experiment ... (read more)
Author: vmb john
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6. Pots and Pans; the many styles, sizes and uses
October 24, 2007
Every cook dreams of having a kitchen like those you see on the Food Network complete with a pot rack full of gleaming cookware in every shape and size. While this probably isn’t very realistic, it is possible to have a well stocked kitchen that will fit your every cooking desire. Before you run out and purchase a set of pots and pans, get a working knowledge of what types of cookware are best suited to your needs. Use this information as a type of checklist to see what your kitchen is missing.
Skillet/frying pan has a flat bottom with short sides that are flared or sloped, which makes it... (read more)
Author: Steve Kunkle
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7. Recipe: Moussaka
August 16, 2006
Moussaka Cooking Time: 75 minutes Ingredients: - 2½ lb eggplant (3 large) - 1 lb ground lamb - 1 small onion, chopped - 1½ cups tomato sauce - 2 teaspoons allspice - olive oil - salt and pepper to taste - 3 eggs - 2 cups light cream (or soy milk) - 2 tablespoons chopped parsley - 1 cup freshly made bread crumbs Sauté the onion in a pan until soft. Add some allspice, salt and pepper to mix in with the onion. Add the ground lamb and cook until most of the pink is gone. Add the remaining allspice, salt and pepper and tomato sauce. Cover and simmer for 30 minutes. Taste af... (read more)
Author: Shelly Herman
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