Notes

Pan sauce

1. High heat with neutral oil (canola, etc).
2. Mallard reaction.
3. Remove protein and let rest. The rest of the procedure takes 5-10 minutes.
4. Saute shallots and scrub fond.
5. Deglaze red wine.
6. Add herbs/raisins/etc.
7. Add stock.
8. Reduce until napé
9. Add butter and cut fat with a couple drops of acid (lemon, grapefruit juice, muscado vinegar, etc).
10. Check for salt and correct if needed.

Thickeners and gravies

1. 1:1 by weight of butter and flour.
2. Cook in pan until golden brown and let cool.
3. Brown wing tips of gizzards in saute pan.
4. Geglaze with wine, water, brandy...
5. Reduce until it barely covers the bottom of pan.
6. Add stock reduce further.
7. Add roux to reduction.

Reinforce and reduce chicken stock

1. Saute or rost a mirepoix.
2. Add chicken stock.
3. Add herbs.
4. Bring to a boil.
5. Reduce by half.
6. Strain.

Reference

Seasoning

Choose unsaturated fats + high smoke point, example: Sunflowerseed oil, grapeseed oil and reach polymerization by heating. Exceeding smoke point carbonizes the oil, which we don't want because it leads to cracking and flaking.

1. Clean pan and dry well.
2. Apply thin layer of oil, spread well with towel.
3. Bake for 1 hour a little under the oil's smokepoint.

Video