larry_stewart
Master Chef
I was just watching one of those short instructional cooking videos that make their way on the internet and I have a question about it.
First they fried up a few chicken cutlets in a pan.
the chicken was then removed and in the same pan, they then dumped in heavy cream and then chicken stock and a bunch of herbs/ spices.
My question is ( and being a vegetarian, Ill never make this dish anyway), would the chicken stock be the better liquid to initially add after removing the chicken to deglaze the pan? or would he really not make much of a difference? My only thought is that the cream, being thicker and more 'burnable' may not be as affective ( effective (didn't do well enough in English to determine when to use which one)) in deglazing the pan, and may even stick or burn more easily.
Just curious,
larry
First they fried up a few chicken cutlets in a pan.
the chicken was then removed and in the same pan, they then dumped in heavy cream and then chicken stock and a bunch of herbs/ spices.
My question is ( and being a vegetarian, Ill never make this dish anyway), would the chicken stock be the better liquid to initially add after removing the chicken to deglaze the pan? or would he really not make much of a difference? My only thought is that the cream, being thicker and more 'burnable' may not be as affective ( effective (didn't do well enough in English to determine when to use which one)) in deglazing the pan, and may even stick or burn more easily.
Just curious,
larry