Funny how we use terms on nearly a daily basis when in reality we don't actually know their true meaning. I have used the term sauté for years when I should have said, SWEAT your onions, celery, carrots and bell peppers SLOWLY to release their moisture and render them tender.
In Webster's I found it to mean -- fry quickly in a little fat. Not what I meant at all. So when you find the word sauté you'll know it is an OLD recipe. I will try to remember to say what I really mean and not slip into old habits.
SWEAT your veggies just until tender -- that is really what you want -- just enough heat to make them sweat without adding any liquid besides the 1T of olive oil. Keep an eye on them and do add a small splash of chicken or veggie broth to keep them from going dry or worst yet burn. Ouch.
Be sure to pick a LOW-sodium and NO sugar broth, READ the label, even if it is a brand you have always used. Remember they don't need your permission to change the ingredients. See our article Cracker's Aren't All Their Cracked Up to Be! in Volume 6 on page 24.
Better yet, make your own healthy and simple broth or stock on page 19 in Cooking with Judy.
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