Karen/NoCA wrote:I sauté certain veggies in a little olive oil, sometimes with butter. I like for the veggie to turn a brilliant green. At this point I add garlic, and herbs. If I find the veggie is not a the crisp stage I prefer, I may add just a little water or stock, put the lid on just for a minute or two. It is a tricky balance to get it just right, so as not to over cook the veggie. Asparagus usually browns a little...other veggies such as green beans, broccoli rabe I don't brown. I like doing carrots this way, corn, zucchini and other summer squashes.
Jenise wrote:I wouldn't call it braising it's a short vs. long process, but what you're doing is essentially what Chinese cooks have been doing for years:
Robin Garr wrote:Yeah, I'd say it is a braise. Admitted, the "lengthy period of time" shrinks from an hour to five minutes, but that's because I'm consciously converting a meat technique to certain veggies.
Jenise wrote:Robin Garr wrote:I agree with Joy, it's glazing.
Robin Garr wrote:The veggies don't come out coated in a thick syrup.
Robin Garr wrote:Jenise wrote:Robin Garr wrote:I agree with Joy, it's glazing.
I guess I'm not expressing myself clearly.
It's not a glaze. No glaze results from this process. The veggies don't come out coated in a thick syrup. I'm just taking a braise technique but applying it, and converting it, with veggies as the center or attention rather than meat.
I dunno. I like it and I'm going to keep on doing it. But it isn't a glaze.
Jenise wrote:Braising requires long cooking, period.
Robin Garr wrote:I'm getting to be kind of sorry I posted this.
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