I can make a pan sauce by deglazing the pan with wine, reducing to a
syrup, adding stock and flavoring and reducing.

I can also take a clean pan, melt butter, sizzle some shallot, add
wine, reduce to a syrup, add stock and flavoring and reducing.

I'd like to meld the two methods, but am constrained because I would
be sizzling the shallot with the fond, and I'm concerned I'd burn it.

Am I just overthinking the problem? - Mike

On Mar 21, 7:17 am, Mike > wrote:
> I can make a pan sauce by deglazing the pan with wine, reducing to a
> syrup, adding stock and flavoring and reducing.
>
> I can also take a clean pan, melt butter, sizzle some shallot, add
> wine, reduce to a syrup, add stock and flavoring and reducing.
>
> I'd like to meld the two methods, but am constrained because I would
> be sizzling the shallot with the fond, and I'm concerned I'd burn it.
>
> Am I just overthinking the problem? - Mike

I don't understand. What's to keep you from removing the food from
the pan and then adding the shallot and then the wine? -aem

In article
>,
Mike > wrote:

> I can make a pan sauce by deglazing the pan with wine, reducing to a
> syrup, adding stock and flavoring and reducing.
>
> I can also take a clean pan, melt butter, sizzle some shallot, add
> wine, reduce to a syrup, add stock and flavoring and reducing.
>
> I'd like to meld the two methods, but am constrained because I would
> be sizzling the shallot with the fond, and I'm concerned I'd burn it.
>
> Am I just overthinking the problem? - Mike

IMHO yes you are. :-) You do what works for you at the moment. Deglaze
a pan if you have fond and if you don't, make your sauce as needed for
whatever you are cooking. I've done it both ways too. I generally tend
to add shallot (or garlic) later in a sauce recipe so I don't overcook
it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> If you have not already done so try sauteing the shallots (& hopefully
> garlic

Huh. If I am using Shallots, I generally forego garlic as Shallot has a
slight garlicky flavor, only more delicate. I feel that garlic
overwhelms the flavor of shallot, but ymmv of course.

> in butter then add Rice flour to make the roux even more
> quickly than with wheat flour. And with the shallots and garlic and
> butter use white wine to make the sauce.

I've never tried rice flour as a thickener and I pretty much always have
it on hand. I know I'm not the OP, but thanks for the tip. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
"Mr. Joseph Littleshoes Esq." > wrote:

> Omelet wrote:
> > In article >,
> > "Mr. Joseph Littleshoes Esq." > wrote:
> >
> >
> >>If you have not already done so try sauteing the shallots (& hopefully
> >>garlic
> >
> >
> > Huh. If I am using Shallots, I generally forego garlic as Shallot has a
> > slight garlicky flavor, only more delicate. I feel that garlic
> > overwhelms the flavor of shallot, but ymmv of course.
> >
> >
> >>in butter then add Rice flour to make the roux even more
> >>quickly than with wheat flour. And with the shallots and garlic and
> >>butter use white wine to make the sauce.
> >
> >
> > I've never tried rice flour as a thickener and I pretty much always have
> > it on hand. I know I'm not the OP, but thanks for the tip. :-)
>
> I think it adds a very nice flavour to the sauce. IMO it tastes better
> in a sauce than wheat flour.
> --
>
> Mr. Joseph Paul Littleshoes Esq.
>

I generally use corn starch but am betting rice flour would give a
different texture.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

Omelet wrote:
>
>>>
>>> I've never tried rice flour as a thickener and I pretty much always have
>>> it on hand. I know I'm not the OP, but thanks for the tip. :-)
>> I think it adds a very nice flavour to the sauce. IMO it tastes better
>> in a sauce than wheat flour.
>> --
>>
>> Mr. Joseph Paul Littleshoes Esq.
>>
>
> I generally use corn starch but am betting rice flour would give a
> different texture.

You guys have to try to find some Veloutine. It is wonderful stuff for a
quick sauce. It is mostly potato flour and has some caramel for
colouring. Add it to boiling liquid and it thickens in less than a minute.

In article >,
Dave Smith > wrote:

> Omelet wrote:
> >
> >>>
> >>> I've never tried rice flour as a thickener and I pretty much always have
> >>> it on hand. I know I'm not the OP, but thanks for the tip. :-)
> >> I think it adds a very nice flavour to the sauce. IMO it tastes better
> >> in a sauce than wheat flour.
> >> --
> >>
> >> Mr. Joseph Paul Littleshoes Esq.
> >>
> >
> > I generally use corn starch but am betting rice flour would give a
> > different texture.
>
> You guys have to try to find some Veloutine. It is wonderful stuff for a
> quick sauce. It is mostly potato flour and has some caramel for
> colouring. Add it to boiling liquid and it thickens in less than a minute.

Hm. That could be interesting... I can get potato starch at Central
Market. Just have never tried it. I still have Guar in the pantry that
I bought to experiment with, and tapioca. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

Dave Smith wrote:
> Omelet wrote:
>
>>
>>>>
>>>> I've never tried rice flour as a thickener and I pretty much always
>>>> have it on hand. I know I'm not the OP, but thanks for the tip. :-)
>>>
>>> I think it adds a very nice flavour to the sauce. IMO it tastes
>>> better in a sauce than wheat flour.
>>> --
>>>
>>> Mr. Joseph Paul Littleshoes Esq.
>>>
>>
>> I generally use corn starch but am betting rice flour would give a
>> different texture.
>
>
> You guys have to try to find some Veloutine. It is wonderful stuff for a
> quick sauce. It is mostly potato flour and has some caramel for
> colouring. Add it to boiling liquid and it thickens in less than a minute.



I prefer the taste of rice flour over potato or wheat flour for a sauce.

I actually like to use whole wheat flour in a sauce but as good and
different of a flavour that provides i never really embraced it as whole
heart as some people i know.

Im very fond of non flour or roux reduction sauces, just deglaze with
wine or other liquid a pan a piece of meat was cooked in, add any
seasonings and a bit of butter, let reduce a bit and as the french say
"voila."
--
JL

Joseph Littleshoes wrote:
> I prefer the taste of rice flour over potato or wheat flour for a sauce.
>
> I actually like to use whole wheat flour in a sauce but as good and
> different of a flavour that provides i never really embraced it as
> whole heart as some people i know.
>
> Im very fond of non flour or roux reduction sauces, just deglaze with
> wine or other liquid a pan a piece of meat was cooked in, add any
> seasonings and a bit of butter, let reduce a bit and as the french say
> "voila."
> --
> JL

Rice flour makes a good sauce or gravy. I have potato starch, but I
have only baked with it, I have never tried it for making gravy.


Becca