At the Stove
Give your vegetables room in the pan
A pan full of vegetables is not always a pan ready to brown them.
At the Stove
At the Stove
Dry the vegetables before deciding how to cook them
Water clinging to washed vegetables changes the first few minutes in a pan.
At the Stove
A pan sauce begins with what is left behind
The useful part of a pan sauce is the browned residue that will dissolve into liquid.
At the Stove
Choose the texture before thickening a sauce
A sauce can coat a spoon, cling to noodles or pool beneath vegetables.
At the Stove
Leave yourself room to season at the end
Seasoning early can shape a dish, but the final taste depends on everything added and removed afterward.
