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Restaurant-style Roasting Pans, De Buyer
Classic French Roasting Pans as used in
professional kitchens!
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If you wish to create restaurant quality foot at home, you
will need to need to use the similar techniques, and this
also usually means using similar equipment. Many people
who look closely at a professional kitchen for the first
time are surprised that the equipment used in them is often
so much better than equipment generally on sale to members
of the public. The roasting pasn shown here are perfect
for browning meat and vegetables and adding liquid to the
caramelised residue to make sauces. There are traditional
French roasting pans, designed to last a lifetime (yes,
really).
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How are
these pans typically used?
These pans ensure you can make the best gravy sauce by taking
advantage of the roasting juices. Often the piece of meat,
whether a chicken, duck or joint beef etc, if first browned
on the outside on the top of the cooker, by heating directly
from underneath. The pans is then placed in the oven to
finish cooking. When your roast is about 20 minutes from
being cooked, remove the roasting pan from the oven and
add chopped onion, chopped carrot and chopped celery, and
return the roasting pan to the oven. Remove the meat when
it is cooked and keep warm. Continue to roast the remaining
contents of the roasting pan until they have browned and
caramelized in the meat juices. Remove the roasting pan
from the oven and pour away any oil in the pan. Heat the
roasting pan from underneath on the top of the cooker. Deglaze
by adding some wine (red or white) - with a wooden spoon,
make sure all the caramelized residue is disolved (the inside
of the roasting pan will now appear clean, without any stuck-on
bits, which means the full flavour has been transferred
to the sauce, and also means that cleaning afterwards will
be much easier!). Add water (and stock, though normally
not necessary). Add a bay leaf and thyme and simmer gently.
Strain the contents of the roasting pan through a chinois,
and gently simmer the resulting liquid in a saucepan to
let it reduce (this is now a good time to clean the roasting
pan - it will come up spotless with the minimum of effort!).
Using a desert spoon, spoon-off any oil/fat from the surface
of the simmering sauce. Bind the sauce if a thicker gravy
is preferred, using flour, butter, or crème fraîche etc.
Season with salt and pepper if necessary.
Like many of the top suppliers to professional kitchens
and restaurants, De Buyer is a French company that
has been manufacturing professional cooking equipment for
over a century - De Buyer has been manufacturing cooking
equipment since 1830. This long history is without doubt
a guarantee of great know-how and irreplaceable experience. |
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