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March 23, 2017
What is an oyster if not the perfect food? It requires no preparation or cooking. Cooking would be an affront. It provides its own sauce. It's a living thing until seconds before disappearing down your throat, so you know - or should know - that it's fresh. It appears on your plate as God created it: raw, unadorned.

Anthony Bourdain

Cooking Tip of the Month: Water sautéing

Carrots, potatoes, broccoli and other "meaty" vegetables can be water sautéed as a quick and flavorful change to boiling and steaming. Water sautéing first uses steam to soften the vegetable and then direct heat and oil to brown it.
Place a non-stick sauté pan over a medium flame. Add a sliced clove of garlic, some red pepper flakes, a few tablespoons of olive oil, and enough water to submerge the garlic. Let the mixture boil until it totally evaporates, and the garlic and pepper begin to sauté in the oil. A mild garlic and pepper flavor remains in the oil and coating the pan.
Then, add the vegetables, sliced carrots for instance, and enough water to partially submerge them. Bring the pan back to a boil, and cover and simmer for a three to five minutes. The steam will make the carrots tender.
Remove the lid and turn up the heat to let the water evaporate. The tender carrots will begin to sauté in the oil. Sauté until slightly caramelized. The mild garlic and red pepper will enhance the flavor of the beautifully browned and slightly crisp carrots. Be creative by trying other vegetable and seasoning combinations.
Source:   Culinary Cafe
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