Like a classic sauté use high heat and movement to caramelize the food. Caramelizing will often impart a sweet flavor to a dish and often deepen its color. Foods will not brown, color or caramelize in the presence of too much moisture. If you want to achieve color, start by cooking the vegetables in a dry pan as this will begin the caramelization process. Once you achieve the desired coloration then add your liquid. Caramelization occurs when sugars are cooked at high temperatures. For most sugars (for example, sucrose and fructose), this happens at or just over 320°F (160°C). At this temperature, sugars break down and shift from having a simple sweet flavor to taking on a nutty, earthy and otherwise more complex flavor profile. Carmelization typically happens in low-moisture foods or in foods that have had their surface significantly dried to allow browning. If allowed to progress too far, the process of caramelizing quickly turns to burning.
When sautéing:
- If you don’t heat your pan properly before adding ingredients, food will most likely stick.
Pan at right temperature: form one mercury like ball. Than add onions. When translucent add garlic. A few seconds later (+-10sec) add liquid.
- Food is cooked quickly over high heat, therefore, it should be cut into small or bite-sized pieces. This way, it can cook through quickly while maintaining its moisture and color.
When you cook an ingredient, such as onions, in a flavorless liquid until it evaporates, the flavor will not develop.
Starchy vegetables should be cooked initially over high heat to develop a golden crust and seal in moisture; the heat should then be turned down to allow the food to soften and cook through.
Pan tossing is a very efficient motion that allows you to quickly move and mix many small pieces of food. – To mix and cook evenly. Use a stainless steel pan with curved sides.
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Dry-sate uses medium to medium-high heat.
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When roasting without the use of oil, you will want to add a bit more moisture to the finished dish. A liquid such as stoke is used to replace the oil.
In the oven, natural sugars at the surface start to caramelize. Rack in the center of the oven. The smaller the vegetable the higher the T. Most vegetables T between 400-475F. Small bit size T 475F. Larger or harder pieces T between 350-400F. Moist vegetables like tomatoes: T 250F.
Slow roasting concentrates flavor and dippens the color.
Shallow heavy duty sheet pans – alow even heat distribution and air circulation.
Silicone baking sheet – vegetables brown better (better than parchement paper).
Roast vegetables seperatly.
Place in the middel of a pre-heated oven.
Tips for Roasting Without Oil
1. Use a non-stick roasting pan, parchment paper or a silicone baking mat (e.g. Silpat) to ensure that vegetables do not stick to the pan.
1. Use a non-stick roasting pan, parchment paper or a silicone baking mat (e.g. Silpat) to ensure that vegetables do not stick to the pan.
2. If using spray oil, use minor amounts to prevent sticking and help the vegetables release properly. One or two short sprays should be sufficient.
3. Use small amounts of stock to provide moisture while roasting.
4. Slow roasting vegetables and roots in a foil bag allows them to steam in their own juices which will also help them retain their sweetness. Using a foil bag in this way combines the benefits of roasting and steaming and is a great way to really bring out the earthy sweetness of beets, sweet potatoes, and squashes.
5. When vegetables are roasted without oil the finished product is a bit drier than it would be otherwise. However, finishing the roasted vegetables and adding flavor post-cooking, such as by tossing them in a small amount of high flavor liquid (with herbs and spics) will boost flavor and add complementary flavor notes to the dish.
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Tips for Braising (estufar) without Oil
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Tips for Braising (estufar) without Oil
1. Braise ingredients in the oven, or on the stovetop. Many plant-based recipes use the oven to impart coloration to the final product.
2. Choose a highly flavorful liquid, such as a homemade stock.
3. Add herbs and spices to the liquid to further increase flavor.
4. Cook until the liquid has mostly evaporated.
2. Choose a highly flavorful liquid, such as a homemade stock.
3. Add herbs and spices to the liquid to further increase flavor.
4. Cook until the liquid has mostly evaporated.
Dark, caramelized bits are OK—black and burnt pieces are not.