Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 Hi folks, Just joined the group, this is my first message. Hoping I can trouble you with a question. It seems that a number of the recipes on the site (even ones in the McDougall MWLP section) call for ingredients to be sautéd. Is there a way of fat-free sautéing? What do you people do when a recipe calls for it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 On 7/16/08, synchronised_pickles <synchronised_pickles wrote: > > It seems that a number of the recipes on the site (even ones in the > McDougall MWLP section) call for ingredients to be sautéd. Is there a > way of fat-free sautéing? What do you people do when a recipe calls > for it? I most often use the " healthy saute method " which uses a little water instead of oil. You can read about it here: http://whfoods.org/genpage.php?tname=whfkitqa & dbid=6 Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 I simply start with a tablespoon or two of water and sauté the veggies in it. You can use veggie broth instead if you'd like, for a bit more flavor. But I find water works fine. Keep an eye on the veggies and stir when the water evaporates. Add a tablespoon more water and continue until veggies are tender. You don't want to add too much water all at once or they end up like boiled veggies with not as much flavor as the sautéing brings out. Hope this helps. Marthasynchronised_pickles <synchronised_pickles Sent: Wednesday, July 16, 2008 8:54:20 PM SautéingHi folks, Just joined the group, this is my first message. Hoping I can trouble you with a question. It seems that a number of the recipes on the site (even ones in the McDougall MWLP section) call for ingredients to be sautéd. Is there a way of fat-free sautéing? What do you people do when a recipe calls for it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 I get a good non-stick skillet very hot before adding the veggies and sauté them without adding anything at all. I stir the whole time, and nothing ever sticks. When I'm browning onions, if I want to hurry things along, I'll sometimes add a little salt. Susan ------------- Susan Voisin FatFree Vegan Kitchen http://blog.fatfreevegan.com ------------- It seems that a number of the recipes on the site (even ones in the McDougall MWLP section) call for ingredients to be sautéd. Is there a way of fat-free sautéing? What do you people do when a recipe calls for it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 99% of the time I use water instead of SmartBalance oil. Even when I cooked ground beef I used water to cook it via the steam method stovetop. Samantha - Sparrow R Jones Wednesday, July 16, 2008 8:06 PM Re: Sautéing On 7/16/08, synchronised_pickles <synchronised_pickles > wrote:>> It seems that a number of the recipes on the site (even ones in the> McDougall MWLP section) call for ingredients to be sautéd. Is there a> way of fat-free sautéing? What do you people do when a recipe calls> for it?I most often use the "healthy saute method" which uses a little waterinstead of oil. You can read about it here:http://whfoods.org/genpage.php?tname=whfkitqa & dbid=6SparrowNo virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.0/1555 - Release 7/16/2008 6:43 AM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 hi everyone i just got a decent wok, and like susan said, can stir fry at high heat with no seasoning or oil! maybe the moisture in the chopped veggies diffuses at just the right temp to bring out the real taste of the vegs=it works.Susan Voisin <susan Sent: Wednesday, July 16, 2008 10:48:15 PMRe: Sautéing I get a good non-stick skillet very hot before adding the veggies and sauté them without adding anything at all. I stir the whole time, and nothing ever sticks. When I'm browning onions, if I want to hurry things along, I'll sometimes add a little salt. Susan ------------ --------- --------- --------- ------- Susan Voisin FatFree Vegan Kitchen http://blog. fatfreevegan. com ------------ --------- --------- --------- ------- It seems that a number of the recipes on the site (even ones in the McDougall MWLP section) call for ingredients to be sautéd. Is there a way of fat-free sautéing? What do you people do when a recipe calls for it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 I have a problem with non-stick coated cookware. The most horrible stink comes from them when being heated up and I heard those noxious fumes can kill pet birds. I wonder how many people still don't know what killed their beloved birds. Samantha - Susan Voisin Wednesday, July 16, 2008 9:48 PM Re: Sautéing I get a good non-stick skillet very hot before adding the veggies and sauté them without adding anything at all. I stir the whole time, and nothing ever sticks. When I'm browning onions, if I want to hurry things along, I'll sometimes add a little salt.Susan-------------Susan VoisinFatFree Vegan Kitchenhttp://blog.fatfreevegan.com-------------It seems that a number of the recipes on the site (even ones in theMcDougall MWLP section) call for ingredients to be sautéd. Is there away of fat-free sautéing? What do you people do when a recipe callsfor it? Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.0/1555 - Release 7/16/2008 6:43 AM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 synchronised_pickles wrote: > Hi folks, > > Just joined the group, this is my first message. Hoping I can trouble > you with a question. > > It seems that a number of the recipes on the site (even ones in the > McDougall MWLP section) call for ingredients to be sautéd. Is there a > way of fat-free sautéing? What do you people do when a recipe calls > for it? I think most of us use water, and a few use a cooking spray (cooking spray is 100% fat, but some folks use it because it's a small enough dose that they don't mind.) Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 Also, some recipes such as chili or pasta say to saute veggies like onion and pepper first in a little oil and then dump in the tomato sauce ingredients. You don't have to do it like that. I have been putting my tomato sauce ingredients right into the pot and then adding the veggies and letting it all cook together. No oil at all that way, and it tastes the same as before. Chayah , Serene <serene-lists wrote: > > > I think most of us use water, and a few use a cooking spray (cooking > spray is 100% fat, but some folks use it because it's a small enough > dose that they don't mind.) > > Serene > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 >I most often use the " healthy saute method " which uses a little water instead of oil. Water or a bit of broth, yep, but a good non-stick pan is also a necessity. Mary McDougall uses non-stick pans all the time and it's so safe they keep their pet parrot in the kitchen with no problems. You'll have to get used to eating foods of a different texture, as sautéing in water/broth will leave things soft and not so brown, as opposed to the brown crispiness you get cooking with oil, but you'll learn to love it. Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 > Also, some recipes such as chili or pasta say to saute veggies like > onion and pepper first in a little oil and then dump in the tomato > sauce ingredients. You don't have to do it like that. Personal preference. I prefer to soften the onions a bit before adding other ingredients, but my son prefers I leave them alone and so as you do so they stay a bit hard. It depends on my mood that day what I wind up doing. Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 I really like to brown onions because the caramelizing adds such great flavor, but it can take a while, especially when you're not using any oil. But I learned this great tip from Bryanna Clark Grogan for speeding things up--microwave the onions for a few minutes before you sauté them. I'm not sure how long she gives them, but her finished results are just beautiful--brown without being burned. I keep meaning to try it myself but always forget! Susan -------------Susan VoisinFatFree Vegan Kitchenhttp://blog.fatfreevegan.com------------- - marcie savastano Wednesday, July 16, 2008 9:53 PM Re: Sautéing hi everyone i just got a decent wok, and like susan said, can stir fry at high heat with no seasoning or oil! maybe the moisture in the chopped veggies diffuses at just the right temp to bring out the real taste of the vegs=it works. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 > Water or a bit of broth, yep, but a good non-stick pan is also a > necessity. Mary McDougall uses non-stick pans all the time and it's > so > safe they keep their pet parrot in the kitchen with no problems. I got to use some of Mary's pans when I was in Santa Rosa, and the non-stick finish is excellent. They're called Berndes, and the only problem I had is that some of them (like the stock pot) don't have heat-resistant handles. But the non-stick finish was so good that I'm going to look into them when I have to replace my Calphalon (which is good but not that good). Susan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 I'm not entirely sure this is still considered sauteing (I'm not much of a cook and sometimes the terminology mystifies me), but I like to use a healthy splash of balsamic vinegar (or two if the mood strikes me) when heating vegetables (particularly mushrooms) or tempeh in a nonstick skillet. I love the flavor of balsamic vinegar! Mindle , " Sue in NJ " <sue_in_nj wrote: > > >I most often use the " healthy saute method " which uses a little water > instead of oil. > > Water or a bit of broth, yep, but a good non-stick pan is also a > necessity. Mary McDougall uses non-stick pans all the time and it's so > safe they keep their pet parrot in the kitchen with no problems. > > You'll have to get used to eating foods of a different texture, as > sautéing in water/broth will leave things soft and not so brown, as > opposed to the brown crispiness you get cooking with oil, but you'll > learn to love it. > > > Sue in NJ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 Yes, Teflon is terrible for you and kills pets quicker because they are small. I believe that if you use on low heat only it's safer, but I don't know if it's safe or not. http://www.care2.com/greenliving/dangers-of-teflon.html do a google search on dagers of teflon and make up your mind for yourself--- On Wed, 7/16/08, Samantha Who? <bulkorspam-groups wrote: Samantha Who? <bulkorspam-groupsRe: Sautéing Date: Wednesday, July 16, 2008, 10:55 PM I have a problem with non-stick coated cookware. The most horrible stink comes from them when being heated up and I heard those noxious fumes can kill pet birds. I wonder how many people still don't know what killed their beloved birds. Samantha - Susan Voisin Wednesday, July 16, 2008 9:48 PM Re: Sautéing I get a good non-stick skillet very hot before adding the veggies and sauté them without adding anything at all. I stir the whole time, and nothing ever sticks. When I'm browning onions, if I want to hurry things along, I'll sometimes add a little salt.Susan------------ --------- --------- --------- -------Susan VoisinFatFree Vegan Kitchenhttp://blog. fatfreevegan. com------------ --------- --------- --------- -------It seems that a number of the recipes on the site (even ones in theMcDougall MWLP section) call for ingredients to be sautéd. Is there away of fat-free sautéing? What do you people do when a recipe callsfor it? Checked by AVG - http://www.avg. com Version: 8.0.138 / Virus Database: 270.5.0/1555 - Release 7/16/2008 6:43 AM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 This is how I do it too. A little dry frying followed by a splash of balsamic to quickly caramelize. Mmmm... -Erin http://www.zenpawn.com/vegblog - saramindle Thursday, July 17, 2008 11:33 AM Re: Sautéing I'm not entirely sure this is still considered sauteing (I'm not much of a cook and sometimes the terminology mystifies me), but I like to use a healthy splash of balsamic vinegar (or two if the mood strikes me) when heating vegetables (particularly mushrooms) or tempeh in a nonstick skillet. I love the flavor of balsamic vinegar! Mindle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 Yes, I've done that too. It works great and definitely cuts down on the browning time. I hate to recommend a time frame since everyone's microwave output is different and the quantity of onions needed per recipe is different. I usually start by microwaving the onions for two minutes, then check them and add more time, as necessary. What I look for is the translucent look in the onions. When they've achieved that, then I take them out and do the browning in the skillet.MarthaSusan Voisin <susan Sent: Thursday, July 17, 2008 11:28:41 AMRe: SautéingI really like to brown onions because the caramelizing adds such great flavor, but it can take a while, especially when you're not using any oil. But I learned this great tip from Bryanna Clark Grogan for speeding things up--microwave the onions for a few minutes before you sauté them. I'm not sure how long she gives them, but her finished results are just beautiful--brown without being burned. I keep meaning to try it myself but always forget! Susan ------------ --------- --------- --------- -------Susan VoisinFatFree Vegan Kitchenhttp://blog. fatfreevegan. com------------ --------- --------- --------- ------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2008 Report Share Posted July 18, 2008 On 7/17/08, Sue in NJ <sue_in_nj wrote: > > >I most often use the " healthy saute method " which uses a little water > instead of oil. > > Water or a bit of broth, yep, but a good non-stick pan is also a > necessity. Yeah, when I can afford one (read: after I graduate), I'll get one. For now, I use the cheap crap I got at the D.I. (used thrift shop) for a dollar and it works just fine. I'm *definitely* not starving and my onions turn out nice and brown. Sparrow Quote Link to comment Share on other sites More sharing options...
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