Sauté
When a recipe calls for sautéing, do not reach for the oil.
Set up a boiling pot of vegetable stock. Ladle a small amount of this into your hot pan along with what is being sautéed and continue to add one tablespoon at a time, of the hot stock, as the cooking liquid evaporates.
Don’t cook too much at any one time; better to sauté two halves than a whole lot at once.
Set up a boiling pot of vegetable stock. Ladle a small amount of this into your hot pan along with what is being sautéed and continue to add one tablespoon at a time, of the hot stock, as the cooking liquid evaporates.
Don’t cook too much at any one time; better to sauté two halves than a whole lot at once.