over here :
https://forums.egullet.org/topic/160121-dinner-2020/page/138/?tab=comments#comment-2251422
I made a burger cut from its container. nice browning , nice Jus from fond.
MC :
https://modernistcuisine.com/mc/the-maillard-reaction/
for review .
Ive had a very nice multi pan set of 3 mm copper pans w a SS amalgam surface for years.
I gave most of them away , as some were very heavy etc and not the easiest to clean
Ive moved to a T-Fal set :
price has gone up !
so , remember when all the TalkingHeads , ATK all of them said you brown the meat to seal the juice in ?
made no sense then , and they have moved on to The Ideal Pan for Fond which makes your sauce :
"" non-stick pans are not ideal for Fond. heavy SS pans make a lot of Pan-Fond.
after inhaling my Salisbury Steak-ish dinner , w browning and pan sauce
and several more glasses of Tj's table red :
Ive decided this :
Fond in your pan + Maillard on your meat ( maybe veg too ) = a constant
the constant has to do w temp of the pan, time in the pan , and surface area of the meat ( veg)
its a given value for those elements.
in a fancy-pancy thick expensive pan , not non-stick
more Maillard sticks to the pan , and comes off the meat.
in a non-stick pan , more maillard sticks tp the meat . thus less in the pan
for Sauce.
that's my take on this whole nonsense ; want more mallard-fond in the pan ?
use an expensive thick non stick pan. thick = even heat , less chance of burning.
if your sauce you make from the Fond goes on the Maillard'd meat , its going to make little to no difference in the total result.
if you use a good quality nonstick pan, good quality : even heat. very easy clean up.
InVinoVaritas for sure !
now this has not been studied by me scientifically , w micro-scales etc to measure fond etc
now days Im just A Theoretician
sometimes a Thirsty One !
