Sauté lamb chasseur (using a professional copper pan) | Plus copper cleaning trick

howdy how is everyone doing are you ready to cook on this lovely day i hope so because cooking is always fun so this week we're gonna learn something special we're gonna learn how to use a splayed saute pan and many of you may have that but a lot of times people want to know what on earth should i do with this one now this is the top notch model professional version copper and this is played and it's not straight edges it goes like that and i'm going to explain how to use it and how we can make a recipe solely with that pan so the recipe of course and that's suited for this is a saute because that's a saute pan so you have to make a saute dish so what we're going to do the saute of lamb chasser which is baked on the same recipe that we've done before quite some time ago with the hunter's chicken except that home cooks in france have re-adapted the recipe in a simplest version using diced lamb and instead of cognac white wine okay but i've got a copper pan here but you don't have to have that you can have a stainless steel of worst casino you can even use just a saucepan [Music] now the ingredients are the same always the the sauce just right you're gonna have some brown stock mushrooms of course the tarragon very important sometime in bay leaf shallots and a little bit of tomato paste that's it and then we've got the diced lime all the ingredients will be listed in the video description instead of the cognac we're using a no-frill uh cooking wine okay that's all what we need let's look at this famous splat saute pan for a sec so here are the splayed salt tape and a lot of you have been asking can you explain how to use your cookware what's the difference how should i use these okay splayed saute pan you've got two version and you've got this kind of conical version with the edge going straight like this then you get the rounded plate saute pan also called the saucier pan and the round version is good for whisking in there when you're making a sauce and this can be also used for a sauce because of course this wide opening at the top favorites the evaporation of liquid and this was used for sauces so you can reduce very quickly there's different materials as you can see this is the stainless steel one and that's the copper one this is very easy to use but if we look at this one which is the one i'm going to be using you always have a problem with maintenance they're beautiful pens but there's a lot of maintenance engine happen let me show you so you see copper pans are beautiful and a good statement piece but there's a lot of marks you see look how it gets when you start using it it doesn't even look like copper anymore so from time to time you have to clean it and that's a good time to call for a special old grandma trick coming up ah the good old old matrix sunday they always really fascinates me you know grandma was coming i'm going to show you how to clean your pan and uh the funny thing is that it looks like cooking when you do something and it works it's the most amazing so use a bowl i'm just going to make a little bit and what i'm going to do here is called la pat acquive the copper batter one or two tablespoon of flour okay and then i'm gonna add maybe about a tablespoon of rock salt okay it's like cooking really and then we're gonna top this up with some white you know really cheap white vinegar so you can go to a free spoon the whole thing we need to have here is to mix in a vinegar until we have a kind of a semi-liquid paste as you can see here so that three i'm telling you live so three four five maybe a bit more up and i'm gonna make my little portion now just for the fun i think i'm gonna use a little whisk so you're basically making your little paste and that's what we're going to be using to clean okay done that's it all right so let's try this i'm moving to this thing because it might get a little bit messy but you can see how dirty that thing is so all it is you take that thing and you basically just gonna put it everywhere and look it's it's crazy look at this so usually you have to leave it for like 10 minutes across but i'm just gonna do a little wish wash coming like this and this is this grind mouth and you see so just like as you can see it's been one not even a minute take a sponge so you see that's a little trick so i'm going to clean my pan and i will start the recipe okay all done look at my pan oh beautiful anyway we start on the stove here we're going to use this saute pan diced lamb salt and pepper now a word about the diced slime i went to the butcher okay and this is what i got i always find the pieces are very small so be careful so the cooking time we have to be very careful maybe 15-20 minutes well sometimes bigger chunk might take you know more like 25-30 minutes and so keep this in mind right the most important in this recipe is really the searing so high heat under your pan we're going to wait and add you know just a little bit of oil like a bit more than a teaspoon nothing more and we're going to have to brown the meat really well in order to really have that nice brown roasted effect in our sauce that is gonna be really important all right so the saute pan when you will use it why because it should be after three four minutes to the right temperature because you can start like this and you're sorting ingredients to start with okay that's the first thing you can do with these pans it's not just to boil water or make sauces all right so the particularity of these pans this professional they're very thick and it takes a bit of time to get to temperature but it really allows the meat you see to get this kind of nice brown crust and for each piece so that took me about three minutes a bit more you really want to have this crust to release all the flavoring all right so my first batch is done i'm gonna remove the meat and put my second batch but you can see already you see the particularity of this copper pan they don't stick and you really get this nice layer of flavoring that you want to have that's the key right here my lamb is down everything is drying if there's enough enough fat again a teaspoon of oil and all what we're going to do here to get all these steaks is to put the shallots in so the shallots just thinly sliced nothing special on a good medium to high heat and just for 20 30 seconds maximum and we don't want to burn it okay so the natural water content in the shallot starts to come out i'm gonna add a few tablespoons of white wine and we're gonna deglaze the whole lot reduce your heat a little bit and gently you don't need to rush it and we're gonna get that base of stock so you can see the color and get and detach all of the caramelized juices now while the wine is reducing very slowly the stock remember you always bring it to the boil and you have to thicken it so a teaspoon of bermania equal amount of butter and flour so like one teaspoon of flour teaspoon of butter and you whisk and that is gonna thicken our stock which is necessary for our sauce to be pre-thickened all right looking good so this is almost dry yeah we've re-killed the acidity i'm just gonna add half of my lamb first and we're gonna mix it with our tomato paste we're gonna add a good teaspoon now you could maybe up to a tablespoon depending on how tomato you want it okay make sure the heat is on medium high and same thing here we're going to cook that tomato paste so again you can see one of the small details i don't have a soup right here that's important and what you don't want is ending already with some kind of tomato sauce and things start to boil so as a nice high heat keep things dry so we can cook and kill the acidity of that tomato paste a bit for just for a minute or so it's not time to add the stalks always filter your stalker okay to just about cover your meat if you don't have enough you can add more stock and you can also just use more wine or water it's up to you looking good my boy is back i'm gonna add be very careful with the salt a little bit of salt and pepper for the seasoning you'd rather do this at the end if you're not sure okay a little piece of bay leaf on here and i'm gonna use some of this thyme but i think i'm gonna just to pluck it a bit by bit rather than put all the branches in okay just to add a little extra flavoring mix well and now this is where again the saute pan and comes into play because now that we've sauteed the meat as you can see now it transforms into some kind of little mini stock pot where i can make a ragu so now i'm gonna cook my lamb like this in the sauce without having to get another pan or anything like this and because of this size it's going to evaporate nicely and so i'm going to keep a lid on with a little bit open on the side and wait until this is almost cooked so here the pieces are small if you have larger pieces be careful time will vary anywhere between 15 to up to 30 minutes so it's up to you to kind of have a look in the meantime we're going to saute some mushroom so the mushroom nothing special pan fry golden color and now we're going to add them to the meat is it me or that kind of scene here with the copper pan and the sauce boiling away with the meat it's kind of an iconic thing you know we think french oh my god it's going to stretch for 15 minutes uh let's look at the the lamb here hmm you see very tough to cook them no no no way too i can feel you know it's still very bouncy so that's perfect we're just gonna add some sauteed mushroom in there and there's a little voice that tells me add a crushed garlic it's actually not in the recipe but honestly i don't know why there's that kind of thing telling me you need to add a crushed garlic so i'm going to listen to myself or whoever it is in my head um and then mix that in and we're going to continue to cook until let's go so 50 now we're going to go to 20 maybe 25 from the state of things until it's ready it's been 25 minutes in and only now i think for me it starts to look like i like so it's start to shine and you see if you cover the the pieces of meat with the sauce it shines this is a good sign it's time to put the herbs in so very last step there's a good tablespoon of chopped tarragon and a hint of parsley you can use chervil as well if you wish and that is of course gonna boost all of the flavor you can put more if you want it's really up to you but we can add at the end a little bit more so i think i'm just gonna continue another five minutes so let's say you know for you at home i think count roughly as a ballpark 30 minutes more or less cooking time doing that technique in that kind of profession also tape and which is really really interesting that of course let me try this that is i love that job for this you see when you make you work in a restaurant thing tasting is the best part wow the tarragon the tarragon makes it but i think you know what if you can afford it or if you have the bottle add a dash of cognac i'm just going to do it but it's optional [Music] my favorite well not too much up mix it in okay look at this look at this sauce beautiful ah yeah and that transforms everything and that that complexity of the cornea kind of sweetness right it breaks through the tomato sauce absolutely lovely but it's almost done not just for five minutes cooking and we'll be tasting and serving all right so let's do a little bit test there okay a bit of more sauce oh there's too many mushrooms let's try that all right the color is good meat is cooked but still be tough and that sauce never never gets all but still i don't think it is the tarragon and the cognac that really makes the mushroom is nice but [Music] the tarragon and the cognac that's the key to that sauce i'm telling you and that's it everyone the video is over and i hope now you've got a better idea on how to use these professional saute pans and what can be done with them i think for me the experience is quite interesting to work with copper and to see how the simmering process work the browning i think the control of the temperature is really great i think that's one of the plus of these types of pan you've got really is control but it kind of takes time to cook things but the result really is really really good and of course that lamb saute chaser is extremely extremely tasty but that's it for me as well if you have any questions about the video use the comment section if you want to make the recipe and share your picture always instagram french cookie academy follow me on facebook patreon and if you're interested join our cooking school online where you can learn all the tricks of french cooking as you all next time for a delicious french recipe take care bye [Music] you

Channel: French Cooking Academy

Views: 46,902

Keywords: french cuisine, french food, french food recipes, french cooking video, the french cooking academy, saute pan recipes, mauviel copper cookware, mauviel copper pan, saute lamb, lamb, chasseur, sauce chasseur, lamb in sauce recipes, french style lamb casserole, easy lamb recipe, how to cook diced lamb on stove, copper pan cleaning, copper pan cleaning paste, copper pan cleaning tips, copper pan cleaning solution, grandma tricks, Sauté lamb chasseur, professional copper pan

Id: 5ksBw1kIKvY

Length: 14min 46sec (886 seconds)

Published: Thu Feb 18 2021