The crunchy pieces at the bottom of the pan are often the best bits. So one key to getting a lot of flavor is figuring out how to get these good bits (cook in ways that create a lot of stuff in the pan) and then finding ways to weave them back into the food.
Some pan techniques (getting the good bits)
- Caramelize first at a high heat, deglaze* and then cook slow. Most things taste better if they are cooked slowly at low heat (except for those things you cook fast at a high heat!).
- If things have a high moisture content, dry them as much as you can. Cook them slowly and let the water out.
- Scrape, scrape, scrape the bottom of the pan and work the flavours back into the food.
- Deglaze a several times and cook again until the pan is almost dry. Experiment with different things to deglaze with - wine of course, other alcohols, salted water when you are concentrating on the taste of what you are cooking, a vinegar (usually a simple vinegar), stock. What else can you think of? We try to avoid anything with too much sugar when we deglaze as it tends to caramelize too quickly.
- Whatever you are cooking, take a little bit and mince it. Add this at the right time (the right time depends on what you are cooking, if you want to make sure you have something a little darker add it in first, if you are searing then add the mince after).
* Deglaze, to put a liquid in a pan so that you can dissolve the tasty bits and crusts back into what you are cooking.
Sauces
Many of the best sauces are reduction sauces. After you have finished cooking deglaze the pan, add a bit more liquid and reduce at a medium low heat. Sometimes you can add a bit of butter, or if you want something more like gravy add some flour (sprinkling a bit at a time and mixing in quickly but gently). Give the reduction time to really reduce. We usually reduce the volume to 1/3 to 1/5 of what we start with. At the end, just before serving, taste and adjust the salt and pepper, squeeze in some lemon juice, add a few drops of an oil and sprinkle on some herbs. Serve just a bit on the main course.
Toppings
You can also turn the bottom bits into toppings. It is still a good idea to deglaze, but use the smallest amount of liquid that you can, and cook until the pan is almost dry and the residue crumbly. This takes practice. Check the seasoning (you have to taste things all the time while you cook, so you need to train your tongue to taste even when the food is hot). Crumble onto the food, and even add some crumbs into a salad or salad dressing.
We use these techniques with all sorts of things - meat and poultry of course, but fish and vegetables as well. I am even trying these techniques with apples in desserts.
