masterchef: their sauces - how to replicate?
Discussion
I've been watching masterchef professionals.
They always make such yummy looking sauces for their lamb/venison/beef dishes - most of the recipes that I see they look like they are braising down some beef cheeks, or other cheaper cuts with some veg, and then it cuts straight to a great looking sauce that gets poured over the meat. What happens in between?
Googling around - most of the recipies seems to simmer the meat for hours to get all the flavour out, which I don't think the'd have time to do on the program, so there must be another way - does anyone have any thoughts?
--Ace
They always make such yummy looking sauces for their lamb/venison/beef dishes - most of the recipes that I see they look like they are braising down some beef cheeks, or other cheaper cuts with some veg, and then it cuts straight to a great looking sauce that gets poured over the meat. What happens in between?
Googling around - most of the recipies seems to simmer the meat for hours to get all the flavour out, which I don't think the'd have time to do on the program, so there must be another way - does anyone have any thoughts?
--Ace
What can they bring in to the 'new' Masterchef programmes that they have made themselves or are pre-prepared? I think there was a limit in the Loyd Grossman days.
Given the time scales of the tasks, they couldn't make restaurant standard stocks, could they? And I can't remember seeing any pressure cookers!
Given the time scales of the tasks, they couldn't make restaurant standard stocks, could they? And I can't remember seeing any pressure cookers!
If you want a really good jus then there are many ways to skin the same cat.
You need good stocks, bones, vegtables, herbs and time.
For a basic recipe:
Brown bones (vension, veal etc) on a gentle heat until they are coloured.
Add vegetables (carrot, celeriac, onions all cut to the same size) and colour over a gentle heat.
Add tomato puree and cook out until the sour smell has gone but do not burn.
Add a bottle of red wine and reduce.
Add your stock (chicken, veal etc)
Add bay, some whole peppercorns etc.
Bring to a simmer for around 10 minutes and then take off the heat and leave overnight.
Reheat and pass through a colander and then through a fine sieve.
(You can leave this bit out and still have a great sauce but I then added oxtail and cheeks, after browning them, if I need them, and add to the strained, lightly simmering sauce. Cook for a couple of hours on a gentle heat until the cheeks are done and remove. The oxtail might need longer. Cool the cheeks and oxtail over night along with the sauce)
Remove then fat layer that should have formed on the sauce and boil. Pass through muslin but do not press the sauce through.
Reduce to the desired consistancy.
A good sauce takes a while to make.
You need good stocks, bones, vegtables, herbs and time.
For a basic recipe:
Brown bones (vension, veal etc) on a gentle heat until they are coloured.
Add vegetables (carrot, celeriac, onions all cut to the same size) and colour over a gentle heat.
Add tomato puree and cook out until the sour smell has gone but do not burn.
Add a bottle of red wine and reduce.
Add your stock (chicken, veal etc)
Add bay, some whole peppercorns etc.
Bring to a simmer for around 10 minutes and then take off the heat and leave overnight.
Reheat and pass through a colander and then through a fine sieve.
(You can leave this bit out and still have a great sauce but I then added oxtail and cheeks, after browning them, if I need them, and add to the strained, lightly simmering sauce. Cook for a couple of hours on a gentle heat until the cheeks are done and remove. The oxtail might need longer. Cool the cheeks and oxtail over night along with the sauce)
Remove then fat layer that should have formed on the sauce and boil. Pass through muslin but do not press the sauce through.
Reduce to the desired consistancy.
A good sauce takes a while to make.
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