Many people who saw our shows mentioned that she was the French half and I was the American half, as in the hamburger show, where she made her hamburger French-style, with sautéed onion mixed in with the meat and pan-fried, while I made mine the way I had learned at Howard Johnson's.
Below, however, in the steaming galleys, sailors had hastily set up production lines near the trays of sliced meat and pans filled with fried chicken wings.
Session I is scheduled on Friday from 7 to 10 p.m., involving the sauteeing of shrimp, roasting meat and making pan juices, making quick, light muffins and handling phyllo dough.
The salt will draw the moisture out of the meat and the pan will catch the drippings.
Add lobster meat and tomalley to pan, and stir.
A few dollops of good butter compensated for the leanness of the meat and turned the pan juices into a dark, syrupy finishing sauce.
The sauce should have reduced nicely by now, but if not, take out the meat and leave the pan juices to bubble and thicken over a medium-high heat.
Remove the meat and prepare the pan juices.
Doing this allows the extra juices to drip off the meat and into the pan.
Take out the meat, and refill the pan with a few drops of corn oil.
Searing turns into steaming if there is too much moisture on the surface of the meat and in the pan.
