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Sauces/Cream sauces technique

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Sauces/Cream sauces technique

budric | May 2, 2007 07:21 AM

Hi,
I had a question about making sauces (deglazing and reducing). Most recipes or shows I've seen just tell you to do it as a step but I wanted some clarification.

1. Do you pour the fat out before putting in some wine/stock/water to deglaze. Some of the flavour goes too!!
2. Do you reduce on high heat or low heat? I mean it's not really burning, why not save some time?
3. I've been having trouble with adding cream and making a sauce. It never incorporates and makes smooth consistency. For example there's some liquid in the pan from cooking (butter and wine). I put some shallots, wine in and reduced on high heat then added some cream and started reducing on medium high. The bits of fat/butter left in the pan and other stuff didn't really incorporate into the cream. Where did I go wrong? Not enough time, stirring, heat, fat?
4. When a recipe calls for "heavy cream" and "cream" what's the fat content? Does it matter if you're reducing it?

Thanks for the help.

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