February 5, 2012 § 4 Comments
In my article, “How to Sweat Vegetables,” I talked a bit about the difference between sweating and sautéing. To quickly recap: sweating releases the aroma of vegetables without changing the flavor. With sautéing, however, the goal is to brown the vegetables, giving them a rich flavor.
Sautéing also requires a slightly different cooking method than sweating. When sautéing, you want to use a higher heat, more oil and a wide pan. I sautee on medium high to high heat, depending on what I’m cooking. Vegetables with a lot of water – such as zucchini, mushrooms or cabbage – cook better on high heat, while vegetables that are more dense – such carrots, fennel or onion – should be cooked on medium high, so they don’t burn before they’re done. « Read the rest of this entry »