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Finally got a pan sauce right after 8 failed tries
I've been working on getting a decent pan sauce for pork chops (you know, after searing them and then deglazing). The thing is, every time before this I ended up with a salty, greasy mess or a weird clumpy gravy situation. Last Tuesday I tried using a little apple cider vinegar instead of wine and added a pat of cold butter at the very end off the heat. It actually came together smooth and tasted pretty good, not restaurant quality but a solid win for me. Has anyone else had a random ingredient switch work out way better than expected?
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elliotm701d ago
Yo thats awesome dude! I had a similar thing happen when I was trying to get a decent pan sauce for chicken thighs. I kept ending up with this gritty, bland mess no matter what I did. Then one time I was out of stock and threw in a splash of pickle brine from the jar and a little honey and it came out super silky with this weirdly perfect tangy-sweet flavor. Sometimes you just gotta wing it and the random stuff ends up being the secret hack.
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Pickle brine with honey! That's genius level experimenting right there @elliotm70, I'm honestly jealous I didn't think of it first. My own version of "winging it" usually results in me standing over a smoking pan while my husband asks if dinner is cancelled again. Apple cider vinegar was my last ditch move after burning through half a bottle of cheap wine, so it was less a secret hack and more desperation paying off for once.
What kind of pickle brine did you use, dill or sweet?
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averymartin1d ago
That apple cider vinegar trick is interesting. I wonder if the acidity helped break down any of the weird proteins that cause that clumpy mess.
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