Rouxbe

I am new to cooking and have been enjoying rouxbe a great deal! I tried this recipe last week and found the compote very tasty.

I have one question about preparation... I pan seared the chicken as suggested and then placed in the oven on a foiled covered baking sheet as suggest. To my disappointment, when I removed it from the oven after cooking the compote the chicken was "soaking wet" and has lost all the nice golden crust it got when pan seared. Is this supposed to happen? If not, what probably has gone wrong? Thanks!

Will the dressing lose a lot of flavor if I skip the grape seed oil?

Thanks!

Does sour cream work as a substitute to the heavy cream? Thanks!

Hi everybody.

I just wanted to echo what Dave mentioned. I'm a novice in cooking but decided to invest in good quality knives for this course - it really paid off!

I could do the practice exercises with a lot more consistency, speed and ease. Not to mention that it was a lot of fun! So, if you can make the investment, you won't regret it!

I was wondering what to cook for dinner tonight when I came across this recipe on the website. I had to make a few substitutions, given what I had on my pantry: tri-tip (shaped like a steak), chianti instead of dry-white wine and blue cheese instead of cambozola. Still, it turned out delicious! I can't wait to try the recipe as Tony suggested!

Thanks Rouxbe for all the learning and great eating!

For starters, thank you for the comprehensive lesson! I do a lot of pan frying but couldn't get consistent results. With these techniques I'm sure that I'm off to a more pleasant and more efficient process!

I have a couple of questions:

I use extra virgin olive oil when I pan fry. I like the flavor and believe it's a healthy oil (healthier than others - note that I recognize that this might be a misconception). Is there any other oil you'd recommend that would be more efficient whily still being tasty and healthy? Or is olive oil just fine?

Second question is about rubbing olive oil on the meat for seasoning. When I grill I like to rub olive oil on the meat and then season it with sea salt and ground pepper. I have used the same technique when pan frying but now I'm thinking that it might not be a good idea as the unheated olive oil might tamper with the right temperature of the pan. Should I just season the meat with salt and pepper and leave the oil to coat the pan only?

Thanks!

Happy cooking to all

Thanks for the responses, Dawn and Tony! I'm a huge fan of olive oil and definitely don't want to "waste" the good stuff.

As for rubbing olive oil, I will make sure I use it after the salt and pepper (not before, as I used to)