Timeline for Is my pan too hot for brown sauce / gravy?
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
replaced http://cooking.stackexchange.com/ with https://cooking.stackexchange.com/
|
|
| Jun 23, 2011 at 15:14 | comment | added | BobMcGee | @Tim: Yes, it does. See my suggestions below. If you're feeling particularly fiesty, you could get a step further and prepare caramelized onions the day before and add them, for a richer flavor. | |
| Jun 23, 2011 at 12:28 | comment | added | user4697 | @Bob: I'm having the onions in the sauce. Do you mean that I could fry them before cooking the steak, and then put them back after adding stock to the roux? | |
| Jun 23, 2011 at 12:25 | comment | added | user4697 | I just tried cooling the pan for a minute, and it felt a lot better to melt the butter. Thanks! I'll try @BobMcGee's suggestions next. | |
| Jun 23, 2011 at 12:13 | comment | added | rumtscho♦ | Good point. I never make onions, so just left them where the OP had them. I use the method outlined here (with roux directly after the steak) and have found that the fat will deglace the pan reasonably well by itself without the need to introduce a deglacing liquid, it just needs a minute of stirring/scraping. This makes a pan-tasting roux sauce, which I find tasty. | |
| Jun 23, 2011 at 6:04 | comment | added | BobMcGee | I think you're still missing the key problem here: the steak should not be the first thing cooked. The onions should precede it and go on the plate before the steak. Also, if you're dead set on doing the steak first, it's helpful to throw a little water, balsamic vinegar, or wine in the pan after the steak. The boiling will cool the pan rapidly, and the liquid can contribute concentrated flavor to the onions. | |
| Jun 23, 2011 at 2:19 | history | edited | mfg | CC BY-SA 3.0 |
deleted 1 characters in body
|
| Jun 22, 2011 at 20:38 | history | answered | rumtscho♦ | CC BY-SA 3.0 |