What is this cooking technique called?
December 11, 2016 11:46 AM Subscribe
Is there a term for cooking thinly sliced vegetables over high heat in a flat skillet, stirring often, with no fat or liquid at all? I don't think the word I want is grilling (there's no grill, although the results are similar) or searing (since the vegetables are being cooked all the way through).
Incidentally, I use this method mainly to brown onions (and sometimes peppers or carrots) while keeping some of their firmness (which frying in oil tends to destroy). I'm interested in reading about how to perfect this technique, and the science behind it, hence the request for terminology that I can search for. It seems that some people possibly do use "grilling" to cover this, but that isn't a useful search term since 99% of the results are about something else.
Incidentally, I use this method mainly to brown onions (and sometimes peppers or carrots) while keeping some of their firmness (which frying in oil tends to destroy). I'm interested in reading about how to perfect this technique, and the science behind it, hence the request for terminology that I can search for. It seems that some people possibly do use "grilling" to cover this, but that isn't a useful search term since 99% of the results are about something else.
I've also seen this called pan-roasting, but dry sauteeing seems more accurate.
posted by rhiannonstone at 8:34 PM on December 11, 2016
posted by rhiannonstone at 8:34 PM on December 11, 2016
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posted by asterix at 11:52 AM on December 11, 2016 [3 favorites]