Learn how to make a delicious sauté of lamb chasseur using a sauté pan. This method of cooking and copper pans are used extensively by professional they versatility, heat conductivity and temperature control makes the perfect tool for any sauté meat dishes in sauce.
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I am also sharing an old grandma trick to clean copper pans. This DIY copper pan cleaning solution if a real winner as it is really easy to make and effective.
#mauvielcoppercookware #frenchcookingacademy
🧅🥕INGREDIENTS🥕🧅
600 grams of diced lamb (shoulder or leg)
1 heaped tablespoon of tomato paste
150 grams of mushrooms ( quartered)
1 medium size shallot (finely sliced)
100 ml of dry white wine ( I used French a sauvignon blanc)
300 ml brown stock (beef or lamb)
1 teaspoon beurre manie to thicken the stock (mix one teaspoon of flour and butter together)
1 small bay leaf
1 twig of thyme
1 tablespoon chopped tarragon
half a tablespoon chopped parsley
salt and pepper to season
3 tablespoons of grapeseed oil for cooking ( the lamb and the mushrooms)
(optional a dash of cognac)
Cooking time: 30 minutes an up depending on the size of your meat pieces
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pot I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: