Sunday, March 16, 2008

Cooking Tips

I recently learned, although I already kind of knew this, that when "sweating" vegetables or "blooming" herbs in olive oil you should start with a cold pan. The oil and herbs/veggies go in together and then heat is gently added, the reason being: starting with a cold pan slowly coaxes the aromatics and juices from the items cooking In stark contrast to this is throwing the herbs/veggies into hot oil which instantly sears the outside of the vegetables insuring that their juices stay inside! So....now you know.

1 comments:

Jeffrey said...

Makes sense for soups and stuff but wouldn't you want to maintain the veggies' self-contained integrity in a stir-fry?