Sautéing vegetables is a seemingly simple act. Cut them up, put them in a hot pan, move ‘em around until they’re “done.” But there is a lot of variation from vegetable to vegetable in terms of density, water content, and starch content, just to name a few factors. Making truly delicious sautéed vegetables isn’t hard, but you do have to think a bit. (I know, I hate it too!)
You’re Sautéing Your Vegetables All Wrong
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