OMG! I broke it wide open. I'll never buy sauces or any such again!
I was playing with my caramel ideas. We had hamburgers last night and all this lovely sear stuck to the pan and the juices still there, the Y has a habit of immediately running water in the pan to 'soak' it clean.
Nope, don't do that, this time.
You see, I spent yesterday cooking down a quart of my home mad stock. I won't go through that cause I've alreasdy written about making my beef stock with the blade of the flat front he cow's shoulder, blah blah blah.
So, yesterday, I cooked down a frozen quart of the stock I made all the way until there was no oil and it all converted t caramel.
warning, if this cools in your pan or you put it in a jar and the fridge, depending on how far you cooked it, it may set up like hard candy. don't panic. THAT is a good thing. all you need to do is put the pan with the now stuck n or the jar with the set up stuff on the stove (A jar in a small skillet waterbath on low) and it will go right back to liquid. now, just deglaze. just follow your normal deglazing techniques.
in my case, since I had two pans and a jar, I started simmering off the jar t make it liquid, then with a heatproof small spatula scraped it back into the saucier I used to cook it down. then, heated up the burger skillet from last night and deglazed with a few tablespoons of my home made red wine vinegar. pulled the yummy RIGHT up and THAT gets scraped up and tossed into the saucier with the cooked down broth. now the magic begins. start by adding enough water back to it to make it a workable liquid. yes, we cooked all the water out yesterday. that was necessary to convert sugars and cooks the meat proteins to create the sear flavor in the sauce.
If you have ever watched a short order cook in a diner, you see him constantly scraping down the flat top. scrubbing off the seared on flavor with all his might and washing it down a funnel to a bucket waiting below. Anyone who has worked in a diner or fast food store knows that stuff gets sold to 'renderers'. well, the renderer is the guy who processes that stuff then sends it to Heinze to make Steak Sauce, my friend. save your scrapings and make your own! just deglaze each time you make something in a skillet and pour it into a jar whenever you cook (if you don't g ahead and put that degalze into a sauce for your meal at hand, which you really should). then, when the jar is full or you just feel like it, scrape it all out ito a pan and make your base master sauce, which you can then use any time folks come over to eat. and when they ask, "What is that sauce?" you can tell them it is 'house made'.
from here, it's all downhill. add salt & pepper and NUTMEG, never forget the nutmeg!! still don't know why but it is the secret ingredient to amazing meat!
now, you'll want to play with this sauce the same way you play with your BBQ sauce. add a few spices here, adjust a little there until you have the amazing meat sauce YOU love. I'm waiting to hear back from the Y about where he stashed my last two Vidalias. I think they may be in the freezer. I'm going to saute them into some schmaltz (yup, I'm mixing my animals like Dr Moreau!) with some garlic and toss that in, maybe some corriander. if you are the kind of person who likes mustard, make some quick, easy home made mustard (Understanding the triggers and the freezes of mustard making, cold water & vinegar, then add the home made mustard to your liking, if you lean toward tomatoes, toss in a scoop of paste.
once you learn to manipulate and make the meat caramel and use it as your base, you can make any sauce you want and Heinze is out of business!!!
WOO HOO!! I'm off to make steak sauce which I plan to mix with some cow, bambi and Babe for a batch of Meat Pies, tonight!!
I was playing with my caramel ideas. We had hamburgers last night and all this lovely sear stuck to the pan and the juices still there, the Y has a habit of immediately running water in the pan to 'soak' it clean.
Nope, don't do that, this time.
You see, I spent yesterday cooking down a quart of my home mad stock. I won't go through that cause I've alreasdy written about making my beef stock with the blade of the flat front he cow's shoulder, blah blah blah.
So, yesterday, I cooked down a frozen quart of the stock I made all the way until there was no oil and it all converted t caramel.
warning, if this cools in your pan or you put it in a jar and the fridge, depending on how far you cooked it, it may set up like hard candy. don't panic. THAT is a good thing. all you need to do is put the pan with the now stuck n or the jar with the set up stuff on the stove (A jar in a small skillet waterbath on low) and it will go right back to liquid. now, just deglaze. just follow your normal deglazing techniques.
in my case, since I had two pans and a jar, I started simmering off the jar t make it liquid, then with a heatproof small spatula scraped it back into the saucier I used to cook it down. then, heated up the burger skillet from last night and deglazed with a few tablespoons of my home made red wine vinegar. pulled the yummy RIGHT up and THAT gets scraped up and tossed into the saucier with the cooked down broth. now the magic begins. start by adding enough water back to it to make it a workable liquid. yes, we cooked all the water out yesterday. that was necessary to convert sugars and cooks the meat proteins to create the sear flavor in the sauce.
If you have ever watched a short order cook in a diner, you see him constantly scraping down the flat top. scrubbing off the seared on flavor with all his might and washing it down a funnel to a bucket waiting below. Anyone who has worked in a diner or fast food store knows that stuff gets sold to 'renderers'. well, the renderer is the guy who processes that stuff then sends it to Heinze to make Steak Sauce, my friend. save your scrapings and make your own! just deglaze each time you make something in a skillet and pour it into a jar whenever you cook (if you don't g ahead and put that degalze into a sauce for your meal at hand, which you really should). then, when the jar is full or you just feel like it, scrape it all out ito a pan and make your base master sauce, which you can then use any time folks come over to eat. and when they ask, "What is that sauce?" you can tell them it is 'house made'.
from here, it's all downhill. add salt & pepper and NUTMEG, never forget the nutmeg!! still don't know why but it is the secret ingredient to amazing meat!
now, you'll want to play with this sauce the same way you play with your BBQ sauce. add a few spices here, adjust a little there until you have the amazing meat sauce YOU love. I'm waiting to hear back from the Y about where he stashed my last two Vidalias. I think they may be in the freezer. I'm going to saute them into some schmaltz (yup, I'm mixing my animals like Dr Moreau!) with some garlic and toss that in, maybe some corriander. if you are the kind of person who likes mustard, make some quick, easy home made mustard (Understanding the triggers and the freezes of mustard making, cold water & vinegar, then add the home made mustard to your liking, if you lean toward tomatoes, toss in a scoop of paste.
once you learn to manipulate and make the meat caramel and use it as your base, you can make any sauce you want and Heinze is out of business!!!
WOO HOO!! I'm off to make steak sauce which I plan to mix with some cow, bambi and Babe for a batch of Meat Pies, tonight!!
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