Pan Sauce Lesson – Technique Tuesday
September 9, 2008: New Lesson on Pan Sauces
Pan Sauces are à la minute sauces made in the same pan in which ingredients, especially meats, have been sautéed, seared or pan-fried. The flavors can range from simple to quite complex. In this lesson, you will learn the essentials of making a pan sauce. Soon you?ll be able to make some of those delicious and fancy restaurant sauces?without a recipe.
(Image Taken from Pan Sauce Lesson)
In this lesson you will be able to:
- explain what sucs are and why they are important for pan sauces
- understand how to develop sucs properly
- understand how to build flavors in a pan sauce
- understand the proper deglazing techniques
- determine how far to reduce a sauce
- know how to enrich and finish a sauce
Cooking School Challenge:
Each week we challenge you to pick one lesson in the Rouxbe Cooking School and one (or more) of the corresponding practice recipes. Make it one of your meals for the week. You have to eat, so why not learn a few new tricks each week while you’re at it.
Also, if you haven’t shared your thoughts on the School, we’d love to hear from you. Go here to the forum to share any feedback.
Happy Cooking!
The Rouxbe Cooking School Team
[...] It was fortuitous that Rouxbe had released two Technique Tuesday lessons on pan frying and pan sauces. A lesson on working with pork is in the official curriculum and is yet to be published, but the [...]
[...] It was fortuitous that Rouxbe had released two Technique Tuesday lessons on pan frying and pan sauces. A lesson on working with pork is in the official curriculum and is yet to be published, but the [...]