Foundations of Flavoring with Sauces — Uygulama Modu

Cook the Meat in a Pan and Remove It

Cook a piece of chicken or tenderloin in a pan; when the center of the chicken reaches 74°C / 165°F, or the tenderloin 63°C / 145°F, transfer it to a plate (let the tenderloin rest for at least 3 minutes).

6 min Medium-high A dark brown layer of fond remains on the bottom of the pan.

Deglaze the Pan

Add a small amount of water or stock to the pan and scrape the bottom with a spoon.

2 min Medium The browned bits dissolve into the liquid, leaving the pan bottom clean.

Reduce by Simmering

Simmer the liquid uncovered for a few minutes and watch as its volume decreases.

3 min Medium The liquid has reduced noticeably in volume and thickened slightly.

Thicken with Butter

After removing the pan from the heat, whisk in a few cubes of cold butter.

1 min The sauce has a glossy, velvety texture.

Serve the Meat with Sauce

Spoon the sauce you made over the cooked meat.

1 min The meat is coated with a glossy layer of sauce, and the plate looks balanced.

Hwachae | Korean Chilled Fruit Dessert

Log in to continue