Essential VEGETABLE
Technique #2:
SEARING/SAUTÉING
Though searing and sautéing are similar in appearance and
setup—both require the use of a skillet and some fat—there
are some subtle differences between the two.
- With searing, the goal is to brown the exterior of the
vegetables in order to promote the development of the
complex flavors created by the Maillard reaction. These
reactions take place in the realm above 350°F or so.
Cooking with very little movement helps improve this
browning, as it allows energy from the skillet and the hot
oil to be transferred to the same part of a piece of food for
a long period of time. High heat is the order of the day
here. - With sautéing, the goal is to cook a whole mess of small
bits of food evenly. Oftentimes sautéing is the first step in
a much longer recipe, as when you soften onions in olive
oil as the first step to a biscuit gravy or pasta sauce. Other
times, sautéing is the only step needed to take a food from
raw to table-ready.
BRUSSELS SPROUTS WORTH
EATING