Tenderizing Any Meat for Sauté or Pan Frying
This method works with Chicken, Pork or Beef.
First, meat must be sliced against the grain, 1/8 inch thickness is preferred.
Add the cut meat to a container and add roughly ¼ cup of water. Massage the meat to take up all the moisture.
Next add ½ tsp of baking soda, ½ egg white and a healthy tsp of Potato Starch.
Massage well to incorporate all the ingredients. Finally drizzle a small amount of oil over the mixture to stop oxidation. Refrigerate for 2 hours or more.
Remember, “Hot pan, cold oil!”
After you have removed the meat from the pan, add ¾ cup of Orange Juice to the hot pan. Add 1 tsp Dijon Mustard. Simmer until the mixture is bubbly and slightly reduced.
Remove pan from the heat and stir in 3 pats COLD butter. Asses flavor add a small amount of salt to taste.
(This sauce can not be simmered again or the butter will break). Add meat back to the pan to coat it and serve.
After you have removed the meat, add small diced shallots, smashed clove of garlic, a sprig of Thyme and cook for approx 2 minutes. Add ½ cup white wine to deglaze the pan. Reduce the wine by ½. Add ¾ cup chicken stock and reduce until bubbly. Remove pan from heat and stir in 3 pats of COLD butter. Assess and add salt if needed.
You can add a couple of tablespoons of heavy cream to stabilize the sauce if desired.
Add back the meat to coat and serve.
Sauté the chicken and mushrooms (use crimini “baby bellas”)ahead of time.
In your sauté pan, add minced garlic and shallots. Sauté until shallots are tender being careful not to burn the garlic. Add the mushrooms.
Deglaze the pan with Marsala (approx ⅓ cup). Scrape the pan to loosen the fond and crispins.
Add 2 tablespoons of heavy cream. Put the chicken back in the sauce and reduce to nappé. Finish with parsley
Sauté mushrooms ( I use crimini “baby bellas” sauteed ahead of time).
Sauté the chicken and remove.
Add butter to the pan. When melted, add shallots. When the shallots are softened, add the mushrooms. Deglaze the pan with Sherry (about ⅓ cup). Reduce by about ⅓. Add cream, roughly a cup.
Add back the chicken.
simmer until the bubbles are “dime-sized."
finish with parsley.
Heat the sauté pan. Add ¼ cup olive oil. Add minced garlic. Sauté briefly to bloom the garlic, being careful not to burn it. Add ½ tsp salt. Put cooked pasta into the pan, stir to coat. Add a generous amount of grated Parmesan cheese and stir well. Add a ladel of pasta water and mix very well to create sauce.
Top with more Parmesan and parsley
In olive oil, sauté shallots and garlic until softened. Add ½ tsp pepper flakes, mix well. Add a generous tablespoon of tomato paste. Sauté until well incorporated and tomato paste begins to deepen in color. Add ¼ cup chicken stock and ½ tsp salt. Reduce slightly then add 2 tablespoons of heavy cream.
Add cooked pasta and stir to coat. Add a generous amount of Parmesan cheese, stir then add 1 ladle of pasta water. Stir well and reduce approx 1 minute.
Serve with more Parmesan and parsley.
Bechamel is a basic white sauce, integral in some recipes, rarely served alone.
Dependent on quantity needed,
2 - 4 cups whole milk
Pale roux as needed to thicken to desired consistency.
salt and pepper to taste
¼ tsp lemon juice (several drops)
Mornay sauce is generally served over vegetables.
Make your basic Bechamel above with the addition of ¾ - 1 cup finely grated Gruyere cheese.
(for vegetables and Mac and Cheese)
To the Mornay Sauce above, and 1 cup soft cheese (grated Jack or cheddar (not sharp).
Add the cheeses of the heat mixing until smooth after each addition to avoid lumping.
Country gravy is a “pan Bechamel,” this means the roux is made in the pan after you have sauteed your main protein. Example, pork chops sauteed until brown, removed and finished in the over. Lower the heat to medium and to the crispins in the pan, add
¼ cup butter and melt.
While the butter melts, scrape the crispins up from the bottom of the pan.
When the butter is melted, add
⅓ cup All Purpose flour all at once and keep it moving until the roux reaches the blonde stage.
Slowly add
3 cups whole milk in small amounts until incorporated.
Season with salt and pepper and a dash of lemon juice.
Most roux requires oil or butter. In this recipe we rely on only the fat from the sausage.
Break up and brown
1 lb breakfast sausage (best is Jimmy Dean with Sage for flavor).
add ¼ cup all purpose flour
coat the sausage with the flour until absorbed, then cook 1 minute longer.
Slowly stir in 2 ½ cups of milk a little at a time.
For a thicker gravy reduce the amount of milk and for a thinner gravy, add a bit more.
Finish with salt and pepper and a dash of lemon juice.