Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
This method slowly cooks raw vegetables in a covered pan with their own juices, just a touch of fat (butter or olive oil), and salt. Just enough liquid (either water or stock) is added to allow the vegetables to exude their own moisture as they cook.
  1. Place the properly cleaned and, if necessary, cut vegetables in a sautoir or russe large enough to hold them in a single layer.
  2. Add the required water, which may be as little as a couple of tablespoons, to come halfway up the vegetables, depending on the moisture in the vegetable. Add the desired amount of fat and a pinch of salt.
  3. Fold a piece of parchment paper into a cone shape by making 4 folds inwards. Using kitchen scissors, cut off a tiny piece of the tip of the cone and cut the cone shape to a size that will fit the top of the pan. Open up the cone and you should have a circle large enough to cover the top of the pan with a small hole in the center.
  4. Place over high heat and bring to a boil.
  5. Lower the heat to a simmer to maintain constant steam. Watch carefully so that the liquid does not evaporate before the vegetables are cooked.
  6. If water is evaporating too quickly, lower the heat. Ideally, the liquid should have completely evaporated just as the vegetables are fully cooked.
  7. Cook until the vegetables are tender when pierced with the sharp point of a small knife.
  8. Taste and, if necessary, adjust the salt and add pepper. Serve immediately.