Thursday, January 17, 2008
Cooking Oops!
So, here's a tip I feel I should pass along to ya'll in case anyone feels the need to do what I did: when you are making chicken and a cream sauce and you don't have any whiskey, but want to try something besides vinegar to deglaze the pan, don't use red wine. 'Cause you'll end up with a purpley-brown cream sauce. And while it will still taste good, it will be, as I mentioned purpley-brown. Not super appetizing! Learn from me, please, learn from me.
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4 comments:
Hehehe, I had a similar dilemma the other day with a chicken stock based soup. I considered briefly using red wine, but went with vinegar instead, for the same pink reason you mention. :)
That is SO funny!
Two questions: (1) What is a kitched without whiskey? and (2)What is "deglazing"? Either it's something to do with cooking meat (which I obviously don't do), or I have a LOT to learn in the kitchen.
I dunno. Purpley-brown sauce might not look appetizing, but have you seen a tofurkey? Also not the yummiest-looking thing. I've learned looks don't count in the kitchen.
ummm... yeah, I guess I shlouda warned you about that, huh? If you have to do it again, use a few pats of butter and a splash of worchestershire sauce to finish the sauce. Much nicer. ;o)
ERN: Ha, ha - well at least you had the sense that escaped me! Although pink soup could be fun.
AMANDA: I know, I know - I need me some whiskey!! And deglazing is really just pouring a bit of liquid into a pan after you have sauteed something to get the brown caramelized bits up. You could do it after cooking veggies! :o) Tofurkey. Hee, hee. Never seen it, but the name makes me giggle.
SIS: No, really - I knew what I was doing - I knew the odds were that it wouldn't look right, but I kept thinking "If I just use a little bit..." Even though intuition told me that cream and red wine did not go together anyway. Sometimes I just need to learn things first hand. I will try the worcestershire sauce next time. Thanks for the tip!
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