Essential VEGETABLE Technique #2: SEARING/SAUTÉING Though searing and sautéing are similar in appearance and setup—both require the use of a skillet and some fat—there are some subtle differences between the two • With searing, the goal is to brown the exterior of the vegetables in order to promote the development of the complex flavors created by the Maillard reaction These reactions take place in the realm above 350°F or so Cooking with very little movement helps improve this browning, as it allows energy from the skillet and the hot oil to be transferred to the same part of a piece of food for a long period of time High heat is the order of the day here • With sautéing, the goal is to cook a whole mess of small bits of food evenly Oftentimes sautéing is the first step in a much longer recipe, as when you soften onions in olive oil as the first step to a biscuit gravy or pasta sauce Other times, sautéing is the only step needed to take a food from raw to table-ready BRUSSELS SPROUTS WORTH EATING Brassicas—that is, cabbage, broccoli, Brussels sprouts, cauliflower, and the like—are particular well suited for searing They are rich in the sulfurous compounds known as glucosinolates, and even the slightest bit of overcooking can cause these chemicals to break down, producing the foulsmelling odor of long-cooked cabbage or sprouts It’s what I always imagined Charlie Bucket’s house smelled like The effect is less pronounced in broccoli and cauliflower, but still rather unpleasant At the same time those sulfurous compounds are being released, more desirable, distinctively sharp mustard-like compounds are being actively destroyed by an enzyme within the vegetable This enzyme isn’t deactivated until it reaches around 180°F or so In order to get the best flavor from brassicas, your goal is to get them ... cauliflower, and the like—are particular well suited for searing They are rich in the sulfurous compounds known as glucosinolates, and even the slightest bit of overcooking can cause these chemicals... rather unpleasant At the same time those sulfurous compounds are being released, more desirable, distinctively sharp mustard-like compounds are being actively destroyed by an enzyme within the. .. chemicals to break down, producing the foulsmelling odor of long-cooked cabbage or sprouts It’s what I always imagined Charlie Bucket’s house smelled like The effect is less pronounced in broccoli