"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 01-09-2006, 06:50 PM   #11
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by Ishbel
It must be me - but the title of the dish intrigues me! Italian chicken FRANCAISE?
Must be a Northern Italian restaurant.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 01-10-2006, 03:23 AM   #12
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Very north!
__________________

__________________
Ishbel is offline   Reply With Quote
Old 01-10-2006, 06:39 AM   #13
Assistant Cook
 
Isabelle's Avatar
 
Join Date: Dec 2005
Location: Ghent, Belgium
Posts: 3
in my opinion you can do 2 things to make your sauce thicker:
1/ you poor the wine and lemon juice together and let it boil until its reducedinto half. Then you whisk the 'ice cold' butter -cut into small pieces- into this mixture. You have to whisk until your sauce is getter thicker.
2/ you melt the butter in a pan and add 2 or 3 spoons of flour. You whisk the flour until it has been absobed by the butter. Then you pour the wine and lemon juice over this mixture and whisk firmely until you get a thick sauce. (it's the same way you make a suace Hollandaise or cheese sauce)

Hope one of these suggestions will work out.
__________________
Isabelle
Isabelle is offline   Reply With Quote
Old 01-11-2006, 12:27 PM   #14
Assistant Cook
 
Join Date: Jan 2006
Posts: 4
Thumbs up Thanks!

Ok, hereís what I did and it worked! It looked 100% like it does at the restaurant!

I boiled the wine and lemon for about 3-5 minutes until all of the alcohol was removed and the lemon was reduced to about 3 tablespoons in the pan. I then removed the pan from the heat and added chunks of butter, swirling it around until it all dissolved and threw in some chopped parsley. Only problem I had was that the sauce wasn't to hot; Is there any way to fix that? Although it could be a little thicker it was about 80% how it comes in the restaurant! I didn't have to add any flour or heavy cream either!

Thanks everyone so much for the help! I love the dish and I didn't know that by changing the cooking style it could make such a big difference on a meal. Any ideas on how to make the sauce a bit thicker and hotter? Iím afraid if I heat it up anymore it will separate like before?
__________________
FifthE1ement is offline   Reply With Quote
Old 01-11-2006, 12:40 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
Did you use the full stick of butter in the sauce?

While you're incorporating the butter (and afterwards), you can keep the sauce warm enough for service without breaking the emulsion. You cannot let it come to a boil. Try it a few times and you'll get a feel for it.
__________________
"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 01-11-2006, 02:48 PM   #16
Assistant Cook
 
Join Date: Jan 2006
Posts: 4
Yeah I use about a stick and a half. I figured if I add more maybe it would thicken more?
__________________
FifthE1ement is offline   Reply With Quote
Old 01-11-2006, 02:53 PM   #17
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
Quote:
Originally Posted by FifthE1ement
...I figured if I add more maybe it would thicken more?

Up to a point.

While the butter will thicken the sauce, keep in mind that the thickest sauce isn't the best because it's the thickest. Sauce should be thick enough to cling to the food and have a pleasing texture. Beyond that, it's a matter of individual preferences.

If you want to thicken it further, consider a slurry of corn starch or flour for added thickness.
__________________

__________________
"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
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 08:18 AM.


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