Whatcha Making for Supper?

[pac]

I would just make the sauce first. But that's just me. Definitely no drama when I'm putting dinner together. lol

What?!
And lose all that fond and pan juices?!


I'll get the method figured out.
Probably nothing more than lowering the oven's temp so the meat doesn't cook so quickly.

I'm probably slower at making the pan sauce than the recipe's author (Serious Eats).

 

[muddy75]

Thai chicken last night

 

[ValerieJ]

What?!
And lose all that fond and pan juices?!


I'll get the method figured out.
Probably nothing more than lowering the oven's temp so the meat doesn't cook so quickly.

I'm probably slower at making the pan sauce than the recipe's author (Serious Eats).

Maybe have it mise en place before you start?

 

[pennyJo1960]

All beef dogs, potato chips maybe carrots.

 

[pac]

Maybe have it mise en place before you start?

Everything has been ready to go.

It could be a lot of factors. Even besides the temp of the oven called for in the recipe. Going from what I've seen, professional type cooks like to cook over a higher heat. That could also be holding my sauce back. Whenever I use cream or milk I tend to bring it up to a simmer slowly. Afraid of scorching I guess.

But something else just came to mind.
Instead of lowering the oven's temp, I could hold the meat out until the sauce starts to thicken, then put it in the oven. Then if the sauce finishes first it would be no big deal to have it ready to go as soon as the meat is ready.

I do like the dish. It's worth playing around with until I get things to finish up at the same time.

 

[ValerieJ]

Instead of lowering the oven's temp, I could hold the meat out until the sauce starts to thicken, then put it in the oven

Yes, this is a good idea.