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Old 10-11-2010, 07:22 AM   #11
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I believe it's called "fond" if it's going to be used to make a sauce.
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Old 10-11-2010, 10:53 AM   #12
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Quote:
Originally Posted by legend_018 View Post
Do you put it on the stove after to make some gravy?
Most cake pans are too thin to use on top the stove for gravy. They scorch. I would use Barbara's plan. You won't lose any of the brown bits and "goodness" if you use a spatula and some water (or wine) to get the goodies off the bottom.

Quote:
I want to try a smaller pan for roasting a chicken since I'm thinking maybe it's not wise to cook it in a big AS@ roasting pan that will fit 2-3 small chickens LOL.
You are correct. Roasts cook best (and give you the best chance for good gravy/sauce) when you use a pan that's just a bit larger than the meat you are roasting.
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Old 10-12-2010, 03:57 AM   #13
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Quote:
Originally Posted by Selkie View Post
I believe it's called "fond" if it's going to be used to make a sauce.
These deposits, known as ‘sucs’ (from the French word for ‘juices’) are made up of caramelised sugars, carbohydrates and proteins, and are full of concentrated flavour.

Adding this liquid to the pan, still over heat, helps you to scrape all of the 'sucs' from the bottom of the pan. Use a wooden spoon or whisk for best results.

This resulting liquid, known as a ’fond’ (French for ‘foundation’) can be served as it is, once seasoned to taste.


Chez RD: Deglazing Sucs

Deglazing (cooking) - Wikipedia, the free encyclopedia

Deglazing: the secret to a perfect sauce | Essential Ingredient
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Old 02-17-2011, 11:33 PM   #14
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nm .. I just asked the same thing in a diff thread.

mod can delete my post if need be.
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