Thread: Food and Drink New cooking methods ... sous vide
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Old 03-27-2011, 05:36 PM   #125
RJ RJ is offline
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Quote:
Originally Posted by Extra Point View Post
Well, the pan is glazed with the bourbon, with the steak on the final side. I cheat, and put a lid on the steak for a couple mins. The water is the de-glazing agent, afterward. That's about it; makes for damn good au jus.
Thanks for the tip, sounds like a good reason to pick up a bottle of Maker's.
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