Pan sauces are a quick and easy way to level up regular pan-seared meats, fish, and poultry. Cook’s Illustrated’s Lan Lam shows you how to achieve versatile pan sauces in a flash.
Recipe for Crispy-Skinned Chicken Breasts with Pan Sauce:
Recipe for Red Wine Pan Sauce:
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That's fire, Chef Lan! Your calm and slow-paced presentation is an art and the science involved is clear and precise.
Ok with me if with that knowing smile you bust a modest dance move, don't cha know….
Powdered dried porcini thickens sauces and soups like magic. Of course its flavor is not neutral, but porcini flavor is okay with me.
I just bought some fancy vinegars: one bottle each of pineapple, cherry, and champagne. Is vinegar too strong to use to deglaze the pan? I see you added a touch of balsamic vinegar after using red wine to deglaze it.
More Lan please and thank you 🙏🏼
way to complex
This was the only way my Grandmother did ‘gravy’.
I'm sorry but visually that sauce does not look appetizing
Just curious but didn't you just add pickle juice to veloute one of the 5 mother sauces? I am sure it is delicious 2nd sauce looks good too but I would add a little ginger and brown mustard.
Is this 10'' or 12'' SS pan?
Young lady, I enjoy your videos. Your probably wasting your time on me. I am still trying to figure out how to read a recipe or understand what it is telling me and what it is not telling me.
Q: I'm guessing you can't make a pan sauce in a carbon steel or cast iron skillet because of the acidity?
A soft silicone spatula doth not make a scraper . It’s physics .
I undercook protein a little, start shallots… Once half my butter incorporated I add protein back, add more butter, tilt pan and baste as the rest of butter incorporates 🥳
In my opinion Lan Lam is a great cook. She describes it so well. I love listening to her.
Why call it pan sauces? They are just traditional demi-glace based sauces… Americans…
I LOVE the way she explains the why of each of the steps and what could go wrong!! She knows I'll find a way to mess it up 😂
🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻
Love this video, thank you so much and looking forward to trying it soon!!
So hot! Oh my gosh!
Honestly the first sauce that had the chicken breast. That breast looked so thin and over 8mins with that pot on top 100% that is a dry hard result.
My late mom and dad came over from Nanking and Shanghai, respectively. They would stir fry raw shrimp in shell in peanut oil flavored with sliced ginger and minced garlic. Then they would add dry sherry and soy sauce, sugar, and scallion segments to make a sweet teriaki-like pan sauce that coated the shrimp.
Pickled pepper brine ? PLEASE how can I make this, No way can I get this sent to me in Alaska,,, and the grocery stores may have the ingredients …. PLEASE
Lan Lam is an excellent teacher. That’s a rare talent. 👍🇺🇸
Yum yum yum
Brilliant! Thank you!!
For Heaven’s sake, call it MEAT! This isn’t an organic chemistry course.
I find that fresh apple cider (or fresh cider that has fermented a bit) makes a great addition to pan sauces or braising liquid.
Pickled pepper juice?… you missed one rule of YouTube demonstrations: never assume your viewers know what you’re talking about.
So far I've watched 3-4 of your clips and already I have learnt so much, and I can apply them towards my Chinese cooking. You are amazing, thanks!
Lan Lam you are my favourite cook !
Pickle brine? Will someone pls explain exactly what that is?
I love the way Lan Lam explains what she's doing and how that affects the dish. That base knowledge helps to improvise and still make the dish work.
You’re a damn fine teacher Lan. Enjoy the fact you explain in detail every step. Very easy to follow.
When i heard, "Once you found it, make…" I thought you were going to say make, a wish
Why do we have to pay to get the recipe???
For less butter in the wine sauce could we use a bit of corn starch? What would happen?
GREAT VIDEO btw
Lan throwin down on those pre-made sauces