"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 04-17-2006, 03:56 PM   #11
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
As far as the spoon issue, I think it's better to use a wooden one.
Here's an interesteing article on sear roasting with a couple sauce ideas
http://www.taunton.com/finecooking/pages/c00010.asp
check out the steak au poivre recipe, there's some comments about technique for a sauce.
__________________

__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 04-17-2006, 03:57 PM   #12
Executive Chef
 
corazon's Avatar
 
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
whoa! Everyone replied at once. You have some great advice here!
__________________

__________________
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 04-17-2006, 04:08 PM   #13
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
awesome advice........ thanks so much! Will let you know how it turns out
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-17-2006, 04:29 PM   #14
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
MMmmmm - sounds great Andy M - I can't wait to hear out it turns out!
__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 04-18-2006, 10:01 PM   #15
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
****, just ate this meal. Came out GOOD. rubbed in olive oil salt and pepper, then seared on MED HIGH for 2 mins, then oven @ 400 degrees for 9 minutes.

for the sauce, did a mix of Andy and Ironchef's suggestion.

took chicken out and threw in some shallots...then tossed in some garlic

let it get aromatic...then i threw in 3 rosemary sprigs and half a cup of white wine.....

scraped off fond, then threw in 1/2 cup of chicken stock.

simmered for 5 mins and covered my chicken and served

my first time to use my skillet to pan - sear then roast, then deglaze and use the fond!

and it was a great success!!!

Wooooo!

Hey guys - Can anyone give me a quick easy recipe using this technique to cook up some nice pork chops?

Thanks for all your help!

Im really starting to be able to hold my own in the kitchen.

Cheers

legsbig
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-18-2006, 10:24 PM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
That's great. I'm glad you had a success.

As far as pork chops are concerned, you can do the exact same as the chicken.

Now that you have the process down, you should try different seasonings and combinations to expand your repertoire.

Knowing the process opens doors. Be open to trying new ideas and combinations.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-18-2006, 11:02 PM   #17
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
andy, want to use different herbs and a different liquid to deglaze the pan, but i want the technique to be the same

any ideas?
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-18-2006, 11:05 PM   #18
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Sage works well with pork. You could try some dry marsala wine or a dry red wine. Did you use either butter or cream to finish the sauce in the chicken dish?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 04-18-2006, 11:05 PM   #19
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
i used butter....
__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Old 04-18-2006, 11:07 PM   #20
Head Chef
 
Mylegsbig's Avatar
 
Join Date: Mar 2005
Location: Houston TX
Posts: 1,291
never had marsala win..okay mate im going to do some pork with sage and marsala wine, is that literally what the bottle says? is it a kind of grape?

do i use fresh sage?

About how much sage for 2 good sized pork chops. Have no idea how strong fresh sage is i've never tried it.

for liquid measurements i will be using 1/2 cup wine 1/2 cup broth

prob 6oz pork chops.....
__________________

__________________
3..2..1.. HUSTLE! HUSTLE!
Mylegsbig is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:31 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.