@jarrettfrmda559: Went to the LA Rams Vs Chargers game #viral #photodump #fyp #rams #LA

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Monday 02 November 2026 03:29:07 GMT

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AJ :

They got holy cooked

2026-11-02 15:59:24

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How do you make a restaurant quality pan sauce from the 'stuff' in the bottom of your pan? That 'stuff' is called fond. It means 'foundation' because it's the foundation of a fantastic sauce, if you know a few simple rules. (Technically it's called 'sucs' and as only fond after deglazing, but in practise the terms are used interchangably, particularly in the US). Here's what makes up a pan sauce: Fond - from beef, pork, lamb, chicken or vegetables. Sauteed aromats - onions, garlic Liquid - stock, wine, beer, cider, coffee Fat - butter, cream, crème fraîche, oils Finishers - herbs, sauces, lemon juice In this video I'm pan frying chicken in a stainless steel pan, which means that once I've got colour on it, I can finish off in the oven. Stainless steel creates the best fond. I'm using the Stellar Eclipse Chef's Pan from @stellarkitchenware. The tri-ply technology of the Stellar Eclipse Chef's Pan means it heats up evenly as the chicken skin browns, giving you a beautiful, even golden brown. This is a great way to turn a very simple midweek meal of chicken, potato and broccoli into something very special. Here's the full recipe: Chicken fond 1 medium shallot 1 clove garlic 100 ml dry white wine  100 ml chicken stock Juice of ½ a lemon 50g cold butter Kosher salt Freshly ground pepper 5g parsley

How do you make a restaurant quality pan sauce from the 'stuff' in the bottom of your pan? That 'stuff' is called fond. It means 'foundation' because it's the foundation of a fantastic sauce, if you know a few simple rules. (Technically it's called 'sucs' and as only fond after deglazing, but in practise the terms are used interchangably, particularly in the US). Here's what makes up a pan sauce: Fond - from beef, pork, lamb, chicken or vegetables. Sauteed aromats - onions, garlic Liquid - stock, wine, beer, cider, coffee Fat - butter, cream, crème fraîche, oils Finishers - herbs, sauces, lemon juice In this video I'm pan frying chicken in a stainless steel pan, which means that once I've got colour on it, I can finish off in the oven. Stainless steel creates the best fond. I'm using the Stellar Eclipse Chef's Pan from @stellarkitchenware. The tri-ply technology of the Stellar Eclipse Chef's Pan means it heats up evenly as the chicken skin browns, giving you a beautiful, even golden brown. This is a great way to turn a very simple midweek meal of chicken, potato and broccoli into something very special. Here's the full recipe: Chicken fond 1 medium shallot 1 clove garlic 100 ml dry white wine  100 ml chicken stock Juice of ½ a lemon 50g cold butter Kosher salt Freshly ground pepper 5g parsley

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