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I need a pan for roasts bros. I’m using my 28” fry pan to make this braised veal chuck and it weights a ton I was scared to break the handle. This pan is expensive, I’m scared⏱ 2d↩ 1
https://files.catbox.moe/qxb8cd.mp4 Braised veal chuck (I think it's the correct name but in Italian it's called reale di vitello) and its reduced sauce. Steamed red potatoes crushed with the fork and mixed with salt and the glossy sauce. The sauce is white wine (I have problems with digesting cooked red wine in these heavy dishes), carrots, tomato paste, ghee, rosemary, pepper and tamari. I wanted to use dried shiitake but couldn't. The plating and everything at the end looks ass but it tasted damn good and was ultra tender even though I couldn't film it because I needed two hands to show it properly instead of holding the phone. Another one of these dishes I have to rush and make with 75% love because of logistic issues at home. One day I will unleash my full potential, hopefully... Ps. the pan was ok at the end, the lid actually is not 100% flat but has a 1-2mm light under and wobbles a bit. I think it's ok but I will think about it for days and suffer since it was never used before today and it costed 30€.⏱ 2d↩