Sauté

Appears in

The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

Published 2021

About

Meaning “to jump” in French, sautéing involves cooking food in a small amount of hot oil. It creates a browned exterior by drawing out a plant-based food’s natural sugars. This browning process not only adds color; it concentrates flavor as well. Choose a skillet that’s large enough to hold your food in a single layer; piled up, it will steam rather than sauté. Heat should be at least medium. Stir often to avoid burning.

While Julia Child may have disagreed, you can sauté without oil. Water, broth, or another flavorful liquid can be used to create a similar effect, called “dry or water sautéing.” While forgoing oil will create more of a steaming effect, the health benefits outweigh any slight compromise in color or texture.

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Your Plant-Based Kitchen

Cooking Techniques to Make Your Life Easier

The licensor does not allow printing of this title