Quote:
Originally posted by john_cramer
Que pensez-vous fournit-vous la base pour la réduction en premier lieu, philistine ?
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oy veh! pan reductions and those two steaks belong in a 10-12 sautee pan with lots of surface area to hold lots of heat to sear the steaks and not let them stew. and how the hell are you going to deglaze and reduce quickly with that tiny surface area at the bottom? your scraper's going to be practically vertical.
Have some bones, demi-glace and a decent bottle of Bordeaux lying around, your reduction pan will work well for a nice Bordelaise.
