3 Easy Pan Sauces To INSTANTLY UPGRADE Your Cooking
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EVERY home cook should have these 3 classic pan sauces in their arsenal. You can get my favorite cookware from Made In today …
Very useful video, thank you. And excellent production value, as always. I'm looking forward to trying these.
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Mustard Tarragon Sauce "transformed" the chicken scallopini last night. So, easy and really delicious. It's so nice to make a tired old favourite into something new and sophisticated. Thanks buddy!
That shallot is not fine dice, that’s rough at best… fine dice is when the shallot is translucent and basically dissolves when cooked…
I think you should recommend that people actually test the temperature with a thermometer. Lots of food poisoning comes from chicken.
Why it looks like Joshua Weissman Kitchen?
Not only have I learned something , I think I am finally going to score when I cook this stuff for this girl I like !
Great video
80g of Butter… 560 kcal
300g chicken breast 600 kcal
Our definitions of easy seem to vary, but several steps and somewhat special ingredients doesn't say easy to me. Sure looks great and treaty, but I wonder how many people actually cook such things on the evening after a day of work, and that is where I look for easy recipes.
Just a warning that using that much gelatin can cause an upset stomach!! I’d wager you can get a lot of the way to a good result with 1/2 or a quarter of the gelatin.
Can't we just make a roux?
Is it possible the mustard tarragon sauce officially called ''sauce diane'' ?
hey can you use shaoxing instead of marsala?
Your food has a certain enchantment to it. Although I admire your efforts, I was wondering if you could show KHAL viewers a video of you cooking.+.😍 😍😍😍
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As someone who takes pride in making my own stock/broth, you lost me at packaged gelatin.
I changed things up and made the mushroom cream sauce for the chops and did the mustard sauce for the chicken. Excellent
Hey Bri, I'm sure someone has mentioned this before, but you're a local whole foods. Will put your chicken any way you needed to including giving you a boneless skin on chicken breast for free. Enjoy!
That sear is totally possible without the 5 ply shill pan. Cast iron will produce that sear or better. Oh and thumbs down for interrupting the middle for a salespitch.
MEAT WITH A PAN SAUCE screams for a good potato recipe like this one of mine that I call OUT OF THIS WORLD POTATOES. INGREDIENTS: 12 Yukon Gold Potatoes, 3 cups grated sharp cheddar cheese, 2 sticks butter
1 and 1/2 cups sour cream, 2 chopped onions, Salt, & Pepper. DIRECTIONS: Slice potatoes into round slices about 1/8 inch thick. Put them into a pot and cover them with tap water. Gently boil. NOTE: If they over-cook they will become mush when you combine them with the other ingredients so watch them closely. As soon as they are done drain in a colander and run cold water over them. While the potatoes are cooking chop 2 onions then microwave the raw onion, cheese & butter together until the butter is melted. The cheese does not have to be completely melted. Stir the sour cream, and salt & pepper into the cheese mixture. Drain the cold water off the potatoes and gently fold in the cheese mixture. Taste it to see if you added enough salt. Bake at 350 until it bubbles at the edges. Serve immediately . . . OR TO SERVE A COUPLE OF HOURS LATER YOU CAN put it in a crockpot and set temp to high. After it is bubbling hot turn it down to warm until you are ready to eat. Feel free to share this OUT OF THIS WORLD POTATOES recipe with your friends.
My fond is always burnt and I can’t use it to make sauce. Even when I try a lower temp. Could it be low quality thin bottom pans?
I do different alliterations of these sauces, but with similar results. One question though, and i notice this with all youtubers and chefs. When i salted as heavily as you guys my proteins, i ruined my food, you all emphasise on heavily salting food, but in reality when i have done so the food was inedible. When i salt it lightly like i’m used to, food is perfect. Can you enlighten me on this please?
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I love your videos and have enjoyed making about a dozen of your recipes at this point (Beef Stew & Spahgehtti w/Meat Sauce have been our favorites). Something I can't seem to get a handle on is keeping my kitchen in good order while cooking. I'm guessing, as a former restaurant chef, you might have some tips about how to keep the kitchen from looking like a tornado passed through by the end of the cook—would love a video on this at some point!
Hey Brian, please be more transparent about your sponsorship deals, it’s borderline false advertising. Your code doesn’t apply a discount unless you purchase items without a discount and even then the cost of shipping is higher
It looks👍 so delicious! I love the recipe and will give it a try Thank you for sharing!why not add recipe khal platfrom,.>>>>
Hey Bri! I wish you provided alternatives for the alcohol for non-drinkers..
Whoa! Two of these are happening this week. Thanks!
The serving dish! Where can we get them?
Thank you for sauce.
Pork chops with the Tarragon Mustard sauce was the bomb! Made that for dinner tonight and my husband all but licked the pan. Love the pro tip about using gelatin to help the sauce consistency. That’s what I’ve been missing all these years! Thanks Bri! 👍🏻
Bri sponsored by madein! Big league boiii
Pro tip 1: while you make your pan sauce (about 10 min), keep your meat on the serving plate in an oven at 60C. This will allow you to keep your meat warm AND serve the plate hot, which is always better and makes a real difference. Careful not to overcook the meat, as it will continue to cook a bit in the oven.
Pro tip 2: chicken with skin can be cooked like duck. Start with a cold pan, so the skin doesnt retract. By the time the pan reaches full heat, you will have beautiful, crispy skin. Then you can flip it
You are making the sauce after the meat, so how do you keep your meat hot?
too much ads
Finally someone makes properly thick sauces
It all looks and sounds so yummy! Thanks for sharing! One thing though, mushrooms have a high water content, so you shouldn't salt the mushrooms until they're pretty much done cooking or you risk ending up with a watered down sauce.
Why burn your garlic? Garlic shouldn't go in at the same time as the scharlotts.
Hey Bri, thanks for the new video. I have been thinking hard about starting to use xanthan gum for some recipes and am just not pulling the trigger because it isn't clear to me when to use something like xanthan gum vs gelatine vs corn starch. Do you have any tips or guidelines for when to use each?
Thank you, they all look delish…..❤
I’m curious about why you used gelatine in the warm tarragon sauce. As far as I know it doesn’t effect the texture when the sauce is warm…
🤔 never used gelatin, see with wines, but brandy?
Can cornstarch slurry be an alternative for the gelatine?
Dumb novice question – when cooking for larger families, should I be using a 12” pan or stick with the 10” (& just repeat). Thanks!
Super usefull, thanks!
Very pleased that you are still demonstrating how to cook real food rather than devolving into gimmicks, as many of my previously favored Youtube cooks have done to gain likes.
Hi there Brian! I stumbled across your channel and can I tell you, that you are just AWESOME!! Keep the videos coming! Your new biggest fan from Huntsville, AL- Candy! 🤩