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any advise would be greatly appreciated. I have had a lot of trouble when sauteing chicken cutlets in that the fond always seems to burn, ruining any chance of a decent pan sauce. I have tried flouring/not flouring, high heat/medium heat, pounding thin for quicker cooking.
The one thing I also do is brine in a slat/sugar solution. Could the sugar be contributing to this burning?
Thanks in advance for any help!
Can I first ask if you have watched and/or reviewed the lessons on "Pan Frying" and "How to Make a Pan Sauce"? Cheers!
Yes I have- twice actually. It was very helpful. One thing that may be contributing to this problem is that I have a relatively large (6qt) saute pan and tend to make a small amount of chicken. Is the pan getting too hot without even meat in it?
It is important to use an appropriate-sized pan for the amount of food you are cooking. Too much food in the pan will cause it to steam/sweat/boil and not produce any sucs; whereas too little and the food will potentially burn. You might also find the lesson on Pan Sauces useful for creating nice sucs. Cheers!
Brian, it does sound like maybe you have answered your own questions. It is likely a combination of the sugar in your marinade and also the size of pan you are using. With these factors you will need to keep an eye on the heat and adjust it down if the sucs look like they are starting to burn.
Why did I call the fonds "sucs" you may ask? If you are curious, here is a Drill-down called "What are Sucs?". Cheers!
If you type in "fond" in the search field and go to the forum discussions tab, you will find quite a few discussions on the subject of fonds and sucs. This thread in particular is a good one. Cheers!
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