Go to the Recipe: Reverse Sauté: A Super Easy Technique to Cook Vegetables Super Fast
I see you're using those new Hexclad pans...do you find they work really well for this type of cooking?
They are great pans for most preparations and also clean up well.
I have been doing this exact thing with Carrots for decades. Recipe is called Carrots Vichy-- starting with Carrot coins, Vichy Water and butter and getting down to a glaze. Never thought of doing the same with other veggies. So the technique now has a name-- Reverse Saute.
I am eyeing their 8” since I saw you using it in some of the recipes but part of the reviews on Amazon are terrible. (https://amzn.to/3u3nQk9). Why some are finding the pan so sticking and others love it? Could you weight on that please?
It is a clad pan at the end of the day. You still need to know how to cook with a clad pan. It is not like a normal non stick pan that is coated. The difference between this and a normal clad pan is the hex grooves creates air pockets allowing for an easy release especially when the pan is hot. I think the reviews are coming from expectations that are shattered when they do not know how to use the pan. It is a tool and the operator is a factor.
The Control Freak is listed under equipment, but I don't see any mention of settings to help with using it on this page or in the recipes that reference this page. Is ChefSteps no longer helping with Control Freak settings or will they get added later?
The Control freak has a saute setting but we cooked this recipe a touch higher at around 375-400°F.
What would be the difference between this and first cooking the vegetables in the microwave to later quickly saute them in a pan? I've been doing that, and that so far has had the benefit that the vegetables can be somewhat larger.
I've been doing this for ages, except most of the time I don't use oil, because of the extra calories. So, basically, I'm steaming the vegetables in just enough salted water to cook them through by the time the water has evaporated.
