Make the Perfect Pan Sauce by Maximizing Sauté Stickiness

There are a few rules most of us are told to follow when pan-frying chicken, steaks, or other meat, but to get the best possible pan sauce to go over them, the folks at America's Test Kitchen suggest we break all of those rules. This video explains why, and the science behind how it all works.

Usually when you pan fry something, it's important to use just enough oil to lubricate the pan and keep things from sticking (if you're not using cast iron or non-stick, of course), wait until the oil is sufficiently hot, and pat your meat dry so it doesn't steam and you get great maillard on the outside. In this video—geared specifically to skin-on chicken breasts (but even though they suggest not doing this with meat that doesn't have the protection of a skin layer, we imagine this would work if you were using cast iron, for example, which would allow those bonds to break and release from the pan without sticking), ATK's Dan Souza explains how you can break the rules to maximize a little harmless sticking in the pan, still get the meat to release and cook well, and have plenty of fond in the pan for a delicious pan sauce.

In short, you'll use a little less oil than usual, put the chicken in the pan when it's wet, and put the chicken in when the oil is shimmering, instead of starting to smoke. Those three little tips—all things we're often told not to do—will maximize the fond remaining, and give you the best pan sauce you've ever made. Hit play on the video above to learn more, or hit the link below.

Science: To Make a Better Pan Sauce, Break All The Rules | America's Test Kitchen (YouTube)

from Lifehacker http://lifehacker.com/make-the-perfect-pan-sauce-by-maximizing-saute-stickine-1676227783

Related Items