Fry Vegetables Until Tender, Without Overcooking Them
We can vouch for the velvety, rich quality of deliberately overcooked vegetables , but in early summer there is something truly delicious about eating spring foods that have only been lightly fried until crisp.
In a recent article on how to cook faster, Bon Appétit web editor Rochelle Bilou describes the basic technique taught in culinary schools to brown almost any vegetable until tender without overcooking it. Intrigued by this method (which we were not familiar with), we tested our interpretation of the technique by following these basic steps:
- Heat a saucepan over medium to high heat.
- When it gets hot, add a little butter.
- Add the peeled prepared vegetables of your choice, as well as salt, pepper and some water. Cover loosely with parchment paper.
- Check under a parchment paper after a few minutes. When the water has evaporated, remove the parchment and let the oil caramelize the vegetables for a couple more minutes.
We’ve tried this technique on sugar peas and kale with fantastic results and can’t wait to try it on carrots, green beans, and our favorite spring vegetables .
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