Comments on: Pan Sauces http://www.reluctantgourmet.com/blog/sauce-recipes/pan-sauces/ You Have To Eat, So Learn To Cook & Eat Well Thu, 17 May 2012 01:28:36 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Holliday http://www.reluctantgourmet.com/blog/sauce-recipes/pan-sauces/comment-page-1/#comment-293319 Holliday Mon, 23 Jan 2012 17:14:02 +0000 http://www.reluctantgourmet.com/blog/?p=1084#comment-293319 So.. if you want to use beer in the sauce would you use the beer to deglaze or the stock? <em> Hi Holliday, I would probably use the beer to deglaze and the stock as a secondary liquid but you should experiment depending on the flavor you are trying to achieve. - RG</em> So.. if you want to use beer in the sauce would you use the beer to deglaze or the stock?

Hi Holliday, I would probably use the beer to deglaze and the stock as a secondary liquid but you should experiment depending on the flavor you are trying to achieve. - RG

]]> By: Penny http://www.reluctantgourmet.com/blog/sauce-recipes/pan-sauces/comment-page-1/#comment-188844 Penny Sat, 16 Jul 2011 21:45:56 +0000 http://www.reluctantgourmet.com/blog/?p=1084#comment-188844 is it possible to make pan sauce to serve 8? <em>I guess it depends on how big your pan is. Just kidding. Of course you can make a pan sauce for 8. You just have to adjust your ingredients but if you asking if there will be enough fond so the flavor is full, that's a great question. In restaurants, they use what are called restaurant pans and usually make an entry for one or two people at a time. Thus enough "stuff" "fond" "brown bits" for a pan sauce for one or two. You can do the same thing at home by cooking the meat in two or three pans and making individual sauces for each pan. Most of us won't do that though so we use one big pan. Harder to control but definable doable. - RG</em> is it possible to make pan sauce to serve 8?

I guess it depends on how big your pan is. Just kidding. Of course you can make a pan sauce for 8. You just have to adjust your ingredients but if you asking if there will be enough fond so the flavor is full, that’s a great question. In restaurants, they use what are called restaurant pans and usually make an entry for one or two people at a time. Thus enough “stuff” “fond” “brown bits” for a pan sauce for one or two. You can do the same thing at home by cooking the meat in two or three pans and making individual sauces for each pan. Most of us won’t do that though so we use one big pan. Harder to control but definable doable. - RG

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