Go to the Article: How to Make a Quick Pan Sauce
Nice video.
Stupid question time, nonstick pan in the video? I usually only have ever tried a pan sauce in a stainless steel pan. Does it matter?
Doesn't seem like a stupid question to me at all! I was wondering the exact same thing.
I do not think that was a non-stick pan in the video, but will let the Chefsteps folks correct me... A little bit of "sticking" is really what it is all about and in my experience a non-stick pan just will not allow any kind of good fond build-up. Not a bad thing necessarily, but I stick (pardon the pun) with cast iron or other non-non stick (double negative?) pan with deglazing in mind.
I don't think its actually non-stick, just black. They kept using metal utensils in the pan which makes me think that.
Correction: the stuff at the bottom of the pan is not called "fond", it is called sucs. Fond is the literal bottom of the pan. The delicious brown bits are the sucs. Example: you deglaze the fond to release the sucs.
It looks like a carbon steel pan to me.
Love these little videos.
Keep up the great work guys!
Non-stick pans prevent the meat from depositing itself on the bottom and building up to produce the fond. (see my other reply above)
william... what you are saying is logical but incorrect.. The fond, is indeed the stuff stuck to the bottom of the pan. The word comes from the French word for 'bottom', but the word 'fond' as a cooking term. is not a direct translation of the french word. Compris , mon ami ?
that black is the repeated deposits of food being cooked into the pan. Proper cleaning of these types of pans warn against scrubbing it with scouring pads and harsh soap. This is part of the seasoning process (a few teeny bit of food particles and a nice coating of vegetable oil when storing it)... most chefs leave a bit of black at the bottom.
Saucey
I assume Nick meant "black" to mean "black steel" or "carbon steel". For some geeky reason when I was watching the video I replayed the intro several times to see if I could gauge whether the pan was a teflon-coated "nonsticK' pan or a carbon steel one. I agree with Nick that the use of metal spoons implies steel as opposed to teflon. Turns out there are several people curious as to the actual pan...
Thanks for answering my question! Good to know I have been attempting this correctly all this time.
Its not a non stick, its a pan from an Argentinian maker. We will get the link up soon. Don't fret, as they are sold out at the moment.
Yes, it's a very inexpensive plain carbon steel pan.
Hence the "fond de veau, fond de volatile etc.."
Isn't it cast iron? Sold everywhere, little pricey but the best in the kitchen
Hence, the "fond de veau, fond de volatile etc..."
Where the name "Fond de Veau, Fond de Volaille etc..." come from.
Hi Nick, he's only using the bowl part of a soon and nothing that could damage a nonstick pan.
WOW.....I just read the entire string of comments about the pan - non stick - the spoon - fond or not to fond - OMG
Has anyone actually made the pan sauce? Any 'expert' suggestions? Water? Wine?Juice? Come on chefs let's stick to the subject at hand.
Best in the kitchen?? Do expound...
Although "fond" translates literally as "bottom," in culinary arts it refers to the crystalized juices at the bottom of the pan, and can also mean stock; for example "fond blanc" (white stock), fond brun (brown stock), etc. It's all about context.
No, it's not cast iron; it's carbon steel. Also, I don't know where you shop, but cast iron is not "pricey" where I shop, compared to multi-ply stainless steel, anodized aluminum, etc. of similar quality. I can get a 12" Lodge cast iron skillet for less than $20.
One man's "sucs" is another man's "fond" I first came across the term "sucs" on another culinary cooking site. "Sucs" is the correct culinary term for these browned bits but Americans call them fond. Fond is the correct term for the sauce achieved by deglazing the pan.
The culinary term fond, French for "base" or foundation refers to the sauce that is created from deglazing. Wine or stock or verjus is added to act as a solvent. Cooking to scrape the dark spots from the bottom of the pan and using liquids to dissolve them is the most basic sauce. When a piece of meat is roasted, pan-fried or seared in the pan with dry heat-the deposits that are created from browned sugars and or carbohydrates -- proteins form on the bottom the pan - the term for fat & protein deposits is sucs...
is there an echo in here ? although your echo is more poetic than mine.. good job
Got the link yet? I love that the handle is seamless instead of riveted as other pans, and very much want one. Please post the link to where you got it from.
For those that are interested, there was an interesting blog about how to season a carbon steel pan here:-
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/
Wine, wine wine is classic. For more texture add real stock(for the gelatin), a gelatin leaf or a speck of xanthan. I like to finish most of these with butter and or vinegar for the best texture and brightest flavor. I also love to buzz them with a stick blender to aerate..
Instead of water or wine, when cooking pork, add some dry apple cider! Then some thyme, maybe fennel and a splash of cream.
Yum. I love those flavors together. Good call Robin.
Um, link please? Sold out or not.
I found the site for these pans (darto.org) and while the pans themselves are cheap (33 for a 10"), the shipping on an order for 3 pans is over 120USD. Do you guys use another source for these?
Is that level of acid generally safe for a carbon steel pan?
I absolutely friggin love Team Chefsteps!!!!!!!!
Thank you, Deb! We love you right back!
Why don't you vacuum seal your sous vide pouches? By the way, I think you have a great site.
Many sous-vide recipes say to add or start with the liquid left in the sous-vide pouch to make the sauce. But when I do I get a congealed unattractive mess, like the scum you scrape off the top when making soups and stocks. What am I doing wrong?
I am now obsessed with ChefSteps!
Made my first ever sous vide last night 2" thick fillet steak (2 hours) with smashed potato and red wine sauce. Never tasted steak like it.
Me too! I don't understand either.
Microwave the bag purge a minute or so and the protein solids will coagulate. Strain through a coffee filter and you won't have that mess in your sauce.
See my response above.
I had a friend who bought a Joule and couldn't say enough about how great it was, I finally caved and bought one. The first thing I cooked was a rump roast, my friend said the Joule will make it very tender even though this is a cheap tough cut of meat. I could not believe how tender the roast turned out. I am impressed, right now I have a small turkey breast on cooking with my Joule, I look forward to dinner tonight. I'm not a good cook but my Joule is sure making a difference with my cooking. The recipes are a very big help also, I never knew what herbs or spices to use, the recipes have great suggestions. I guess I'll be doing more cooking....dang
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nice
so.... by the time the steak is seared the butter/olive oil is burned..Perhaps I seared at too high a temperature (I did on the gas grill in a cast iron skill to save my house from the smoke)...Any tips on that? What is the perfect temp to sear the meat? Otherwise came out fabulous.... I added some crushed garlic gloves to the bag...
That site needs a proofreader. It's written by a non-English speaking person. Chinese? And, some of the information is outdated. Pass.
Never thought about a stick blender. Great Idea
