https://i.ytimg.com/vi/gxwChEvuPNo/maxresdefault.jpg00Joshua Weissmanhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngJoshua Weissman2024-02-15 09:18:342024-02-15 09:18:34The BEST Sauce Anyone Can Make
You dump all the flavor and made burnt sauce….Better idea, dont dump the oil and use the crispies on the pan for an actually good sauce…Shouldnt be oil anyways, should be tallow/butter…cooking oils are terrible for you.
Figuring out what works
Why does it bound with the butter?
Why strain it tho? Doesn’t that defeat the purpose of scraping up all those “good bits” ?
Any wine?
Hey what type of wine did you use ? Cooking red wine ? Red blend ? Brand ? Pleaseeeee
Definitely one of the sauces of all time
i hate wine sauces almost as much as i hate you
Instruction: need meat for sauce
Reality: need sauce for meat
You dump all the flavor and made burnt sauce….Better idea, dont dump the oil and use the crispies on the pan for an actually good sauce…Shouldnt be oil anyways, should be tallow/butter…cooking oils are terrible for you.
He went old school Hodgetwins at end 😂
Why do so many cooks use the hot plate thing on their countertop and not the stove
Best sauce? Nah that goes to a demi glace.. or even a borderlai
I definitely did this wrong. I ended up with broth with burnt pieces in it. Never thickened.
⚠️The croissant audio replacement had me literally falling over laughing, I had to watch it three times, Josh you had become my favorite chef!!!
Would this work with chicken or salmon?
Flavored it with sour candy
Cold butter and squirrel
My 16 year old son and I thank you for all the methods you’ve provided
For the under aged does it cook the alcohol out by chance?
🤯
You’ve fallen off so hard.
I can’t believe what a pretentious invalid you’ve become.