Episode 3: Recipe Decoder: Browning, Caramelizing and Sauteing

March 29, 2009

This week, I talk about the differences in three overlapping terms used frequently in recipes, and discuss what exactly you should do when a recipe says to brown, saute or caramelize something.


Click to play this episode in a new window; right-click to download
Subscribe via iTunes
Subscribe via RSS

Just a quick summary: sauteing does not mean constant stirring; browning requires patience; and what’s required for caramelizing depends on what you’re cooking. (These onions, for instance, are well on their way to being properly caramelized–and, to be honest, are slightly improperly caramelized, because they have some actual crusty brown bits on.) It’s a little complicated–listen for more details.

{ 1 trackback }

Episode 12: Recipe Decoder: Zesting, Folding and Deglazing — Cooking in Real Time
06.07.09 at 10:11 am

{ 0 comments… add one now }

Leave a Comment

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Previous post:

Next post: