Topic: Non-urgent culinary question for Matt

beckyderp !3NeoVaGFAg started this discussion 6 years ago #92,623

So a bunch of sauces are made by browning a meat over oil or butter, taking the meat off, then making the sauce starting with the oil and fat bits left in the pan from the meat. How big of a difference does it make if you don't cook meat first? Can I substitute something to recreate the little bits in the pan (assuming they're necessary)? Thanks, thanks.

Anonymous B joined in and replied with this 6 years ago, 3 minutes later[^] [v] #1,050,425

What is necessary is for the Maillard process to occur. It can occur with anything, so theoretically you could start with a vegetable.

Anonymous B double-posted this 6 years ago, 24 seconds later, 4 minutes after the original post[^] [v] #1,050,427

@previous (B)
In other words, the bits are necessary for a good, complex flavor.

beckyderp !3NeoVaGFAg (OP) replied with this 6 years ago, 1 minute later, 5 minutes after the original post[^] [v] #1,050,429

@previous (B)
Oh, so just do onions and garlic first, that makes sense. Thanks, thanks.

Anonymous C joined in and replied with this 6 years ago, 2 minutes later, 7 minutes after the original post[^] [v] #1,050,431

Needs more starch.

jodi !ariasXXmaE joined in and replied with this 6 years ago, 3 minutes later, 11 minutes after the original post[^] [v] #1,050,433

you could use some stock of the same kind of meat or whatever you were too lazy to brown

Anonymous B replied with this 6 years ago, 5 minutes later, 17 minutes after the original post[^] [v] #1,050,434

@1,050,429 (beckyderp !3NeoVaGFAg)
You can, but do not burn them.

(Edited 1 minute later.)

Anonymous E joined in and replied with this 6 years ago, 2 minutes later, 20 minutes after the original post[^] [v] #1,050,435

@previous (B)

How do you avoid burning something?

beckyderp !3NeoVaGFAg (OP) replied with this 6 years ago, 9 minutes later, 29 minutes after the original post[^] [v] #1,050,436

@1,050,431 (C)
@1,050,433 (jodi !ariasXXmaE)
Yeah I was thinking there's some concentrated meat flavor, and also bits of breading that help thicken the sauce. So maybe a bit of bouillon and corn starch slurry? idk

jodi !ariasXXmaE replied with this 6 years ago, 6 minutes later, 35 minutes after the original post[^] [v] #1,050,438

@previous (beckyderp !3NeoVaGFAg)
reducing meat stuff won't really thicken it up so adding starch or flour would be optional. I'd just do like butter and some beef stock or bullion

Anonymous B replied with this 6 years ago, 5 minutes later, 40 minutes after the original post[^] [v] #1,050,439

@1,050,435 (E)
Stop cooking before it burns

Anonymous F joined in and replied with this 6 years ago, 9 minutes later, 49 minutes after the original post[^] [v] #1,050,444

@1,050,436 (beckyderp !3NeoVaGFAg)

Flour or corn meal are your best bets for thickening agents.

Anonymous E replied with this 6 years ago, 10 hours later, 11 hours after the original post[^] [v] #1,050,571

@1,050,439 (B)

How do you know when it's at the point just before it burns? Is there a trick?

Anonymous B replied with this 6 years ago, 54 minutes later, 12 hours after the original post[^] [v] #1,050,581

@previous (E)
Look and smell. Just takes practice. Burning has a distinct smell and will be black rather than brown.

(Edited 49 seconds later.)

Anonymous E replied with this 6 years ago, 7 hours later, 20 hours after the original post[^] [v] #1,050,674

@previous (B)

Isn't black just a dark shade of brown?

Anonymous C replied with this 6 years ago, 2 minutes later, 20 hours after the original post[^] [v] #1,050,676

@previous (E)
Isn't a liberal voter kind of similar to a conservative voter?

Uhhh nope..

(Edited 1 minute later.)

Erik !jzYkdX7lIw joined in and replied with this 6 years ago, 2 minutes later, 20 hours after the original post[^] [v] #1,050,678

@1,050,674 (E)
Black is a darker shade of every colour

Anonymous H joined in and replied with this 6 years ago, 42 minutes later, 21 hours after the original post[^] [v] #1,050,691

If you learn to cook, McDonalds will be upset

Anonymous E replied with this 6 years ago, 18 hours later, 1 day after the original post[^] [v] #1,050,848

@1,050,676 (C)

They are, actually.

Minichan