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Gastrique Technique

post #1 of 11
Thread Starter 
How does one "perfect" a very good Gastrique from the drippings of a Pork Tenderloin ?


Petals

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post #2 of 11
I've never used meat drippings for a gastrique before. I look forward to finding out too ll i can think of is using the pork fat to saute the shallots.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #3 of 11
You dont. This is simply a reduction of carmelized sugar and vinegar. You could add the drippings but dont have to as it is in reality a savory fruit sauce. Currants, Blackberries etc.:chef:
CHEFED
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CHEFED
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post #4 of 11
Thread Starter 
Thank you Chef Ed,

From the recipes read, either combine sugar and vinager and other flavorings all together and make a nice reduction, or combine sugar with a little water first to form a caramel and then add the vinager and dissolve.


Petals

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 11
Pork tenderloin is quite lean, it seems to be there wouldn't be many drippings at all. But enough to add some flavoring to a sauce or some pork stock. Of course, making pork stock isn't that common in European based cuisine, more prevelant in some Asian styles I only make it when I know I'll be doing enchiladas or chili verde or some such in the near future.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #6 of 11
Thread Starter 
Thank you Teamfat for your imput.

Its like you said, there is very little fat, but juice at rest...........I will use that.

Petals

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 11
Make a water/vinegar mixture as is typical a gastrique, and use it to deglaze the pork's cooking pan -- without any reduction to speak of. Then, use the fortified mix to make the gastrique as usual.

In culinary terms, I think of "perfecting" in a different way. A perfected recipe, at least in my experience, is one which has been locked in sufficiently for the line apes to execute consistently well.

BDL
post #8 of 11
Thread Starter 
Thank you for showing both ways of handling this.

Has making Gastrique gone out of style ? I just thinks its great.

Merci Beaucoup , Chef BDL


Petals

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #9 of 11
De rien Chef Petals

BDL
post #10 of 11
My Chef at school made a Gastrique and used the liquid from the veal shank that we had and made a very delicious sauce it tasted like sweet and sour sauce actually.
post #11 of 11
Thread Starter 
Now that sounds interesting.

In my view, there should be recipes designed to go with different products...

We all know the technique for a "Gastrique".....but I love to live on the edge I guess and render "something" down, then proceed .....

Orange Gastrique for that lonely chicken ....
Blueberry Gastrique....Game meat (quail, partridge, duck...)
Passion Fruit Gastique.....for fish/seafood

Chicken...its own gastrique recipes
Beef.... " " "
Pork....
Fish/seefood.....


Many cooks get to the end of a preparation, remove their product, look at the pan and just throw the "gold" away.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
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