TheStove Blog - Page 3

BloodyC0bbler

Canada7876 Posts

July 14 2010 09:30 GMT

#41

On July 14 2010 14:58 lac29 wrote:
Ah ... so when someone says to flambe ... in reality I can just cook the alcohol off without doing the whole set the thing on fire trick? Or do I really need to set it on fire?

The context I'm talking about I guess is when deglazing using some alcohol like red wine for a panfried steak.

flambeing is cooking it in booze, that you have lit on fire. Booze will still reduce to heat, it just doesn't look as cool while your doing it

LuMiX

China5758 Posts

July 15 2010 01:12 GMT

#42

awesome blog!! i'll be trying a few of these recipes for the fall

redFF

United States3910 Posts

August 07 2011 00:41 GMT

#43

Thanks for the help BC!

ghrur

United States3786 Posts

August 07 2011 07:48 GMT

#44

Wow, BC, I never knew you were so good at cooking.

What does it mean to reduce? Why do chefs do it? And what does basing do for things like steak that aren't scored?

Probe1

United States17920 Posts

August 07 2011 09:00 GMT

#45

(Accepting that you have a good pan and not some walmart shit)
Making a reduction is to cook off anywhere between 1/3rd to 4/5ths of a stock or sauce for a intensified and thicker liquid and flavor.

Example:
I make 5 quarts of beef stock then reduce a quart of it into 4 cups for a demi glace by cooking it on medium high for about 15 minutes.

ghrur

United States3786 Posts

August 07 2011 18:43 GMT

#46

Ahhh, thank you. Also, how hot should the pan be for searing meat? I think the last time I cooked it was too hot so the meat got stuck to the pan...

3FFA

United States3931 Posts

August 07 2011 20:01 GMT

#47

Well, that was an interesting bump o.o. Honestly though I just saw this and was going "Please god let the outside of spoilers be him pretending to be chef like and for the inside to be a ton of variations of The Stove he's come up with!" I was sadly disappointed.

BloodyC0bbler

Canada7876 Posts

August 07 2011 22:01 GMT

#48

On August 08 2011 05:01 3FFA wrote:
Well, that was an interesting bump o.o. Honestly though I just saw this and was going "Please god let the outside of spoilers be him pretending to be chef like and for the inside to be a ton of variations of The Stove he's come up with!" I was sadly disappointed.

Disappointed? This is one of the most lengthy compilations of recipes on TL should have been full of joy and life!

BloodyC0bbler

Canada7876 Posts

August 07 2011 22:04 GMT

#49

On August 07 2011 16:48 ghrur wrote:
Wow, BC, I never knew you were so good at cooking.

What does it mean to reduce? Why do chefs do it? And what does basing do for things like steak that aren't scored?

basting keeps the meat moist. By moving the liquid back to the top of the meat while its cooking the meat absorbs the liquid, and it then goes through it and into the pan. It prevents the juices from being cooked away and turning your steak into a hard flavourless puck.

Reducing was just answered for you by someone else

Prev 1 2 3 All

Please or register to reply.

TheStove Blog - Page 3

Completed

Ongoing

Upcoming