Summary
I favor Sunday suppers prepared on the cooktop, rather than in a hot oven. And if I wish to elevate my meal to another level, I will make a pan sauce -- a technique that turns simple pan-fried steaks, chicken cutlets, fish fillets or pork chops into mouth-watering dishes.
Basically, the food is cooked in a saute pan over fairly high heat until it's done and leaves brown caramelized bits (professional chefs call this "fond") stuck to the pan. You want the food to stick; use a heavy non-reactive saute pan.See the full content of this document
Extract
Pan Sauce Elevates Pork Chops
After cooking meat or fish, transfer the food to a plate and tent it with foil or put it in a low oven (200 degrees) to keep it ...
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