Tip 1: Shayna Raichilson
Quick and delicious pan sauces in 3 easy steps. One, after sauteing, deglaze the pan with your favorite wine or liqueur. Two, allow the alcohol to cook off for a bit and then add a touch (about 1 1/2 tbsp) of heavy cream. Three, allow to reduce a bit. When sauce is at desired consistency, remove from heat and swirl in a pat of butter. And never cook with wine or liqueur that you wouldn't drink.
Tip 2: Vincent Fama
Tomato sauce should not be cooked or prepared in aluminum pans. The tomato reacts with the metal and you get an acid taste. If this happens, add a head of celery to the sauce while you stew it and the celery will filter out the acid.
Tip 3: Vincent Fama
If you make a sauce, salsa, or remoulade that's too spicy, add white sugar in a small amount. This will numb the heat.
Tip 4: Andrea Heinly
If a sauce or soup seems flat, try adding an acid to elevate and round out the overall flavor. Don't add it to the entire batch. Pull a bit out and see what acid works best. Lemon juice, white or balsamic vinegar, rice vinegar, ver jus, just to name a few.
Tip 5: Rob McCue
When making a soup, sauce, or casserole that ends up too fatty or greasy, drop in an ice cube. The ice will coagulate the fat, which you can then scoop out.
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