The Secrets to Easy & Delicious Pan Sauces | Techniquely with Lan Lam
Pan sauces are a quick and easy way to level up regular pan-seared meats, fish, and poultry. Cook’s Illustrated's Lan Lam shows you how to achieve versatile pan sauces in a flash.
Recipe for Crispy-Skinned Chicken Breasts with Pan Sauce:
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How to make confit salmon
Vincent, from shows me how to preserve salmon in sterilised Le Parfait jars. The full recipe is below.
Confit Scottish salmon with fennel, citron confit, dill & shallots:
To fit in 1 Le Parfait Super terrine jar 500ml
For 4 people as an appetizer/ tapas or for 2 people as a main dish.
Ingredients
250g Scottish Salmon
1 fennel bulb
½ tsp of fennel seeds
1 large shallot
2 sprigs of dill
4 half slices of preserved lemon
1 tsp of sugar
1 tsp of salt
2 rotations on a course pepper grinder
200ml olive oil
Method
1) Slice the salmon into 6 equal pieces
2) Rub the salmon with the salt, sugar and pepper. Cover and eave on the side for 20 minutes.
3) In the meantime, cut the fennel into 4 vertical thick slices. Cut the shallots into 5mm transversal slices.
4) Rinse the salmon with water and dry with kitchen towel.
5) Place into the jar alternate layers of the lemon, fennel, shallot, salmon and dill sprigs then pour the oil, leaving a
2cm gap at the top
6) Sterilize for 1h
© Le Parfait, November 2011
Braised Lamb Shanks with roasted garlic
Falling off the bone tender! there's no need to explain the monumental culinary achievement that is lamb shank. This cut of meat is taken from the lower portion of a lamb's leg, and when cooked right, results in melt in your mouth flavour.
Cooking this flavourful cut requires something special such as braising, a process which characteristically involves searing it at a high heat followed by slow cooking it in liquid; preferably a gorgeous red wine sauce enhanced with an irresistibly fragrant flurry of garlic.
With a slow-cooking technique, this dish is sure to become an unforgettable culinary masterpiece bursting with mouthwatering flavour. Combined with boiled root vegetables, creamy mashed potatoes, polenta, couscous or pureed cauliflower for the perfect texture contrast, it's a guilt-free indulgence that can't be beat!
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MARCO RESPONDS: How to chop an ONION the REAL way
In response to celebrity chef Jamie Oliver's onion chopping method, Marco Pierre White talks us through the REAL way to cut an onion!
Marco take us through the history of cutting onions from the classic chef school method of using kitchen crystals, to his far fetched preferred personal method.
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How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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