Originally Posted by sugarsnap
Hello - first post!
So last night i made a maggi so juicy, and wondered, how i would achieve he same without having to buy the packet.
So im guessing, a casserole dish? Or just a covered dish.
Chuck in sliced meat / chicken. Chuck in veggies.
What about the saucieness?
I have loads of herbs and spices, so....would lobbing in a load of these make the same thing.. in fact - is there a seasoning forum??
I basically want to be able to just make a load of meat and veggies in a tasty sauce that i can stick on rice, or with wedges etc. Just like the maggi ones, but my own ones.
Or do a casserole dish of chicken and spring onions, honey and soy. Or pork in a cider-ey sauce.
I think what im getting at is - how do i make these sauces, do you use water as a base, then pour in the herbs? It cant be as hard as i think. I think i need a herb lesson in complimenting different meats.
Can anyone help out / point me in the right direction?
Hi, and welcome to DC
I'm not sure what maggi is, other than the seasoning. There is a Sauces & Marinades forum and an Herbs & Spices forum, both under More Foods.
There are several ways to make sauces. Many people use beef or chicken stock as a base, as they're more flavorful than water.
Here's one example: Cut meat and veggies into chunks. Sprinkle with salt and pepper to taste; brown meat in oil in an oven-proof dish; an enameled cast iron or stainless steel pot works well. Remove meat to a plate.
Brown veggies in the pot. Add 1-2 cups beef or chicken stock (homemade or from a soup base), 1/4 cup wine if desired, and herbs or spices of choice, depending on the flavor you want to achieve. Bring liquid to a boil and use a wooden spatula to scrape up the browned bits in the bottom of the pan - this is called fond and has a lot of flavor. Return meat to the pot, reduce heat to simmer and cook until meat is done. If you're using a tougher cut, like shoulder, put the pot in a preheated 350F oven for an hour or so.
You can also thicken the sauce by adding flour to the browned veggies and stirring for a few minutes till the floury taste cooks out. Or you can add a mixture (slurry) of 2 tsp. cornstarch and 2 tbsp. water later in the process to thicken.
If you have more questions, feel free to ask