*Oil Free Saute-
* Boiled potatoes don't freeze well, even in soups and stews. Freeze without potatoes then you can add pieces of precooked potatoes into the food after defrosting.
Oil free skillet cooking requires three things.
1. Preheat your pan on LOW heat
2. Pour a couple tbsp of liquid into the pan then lower the heat, lower than you normally do with oil, add your food, adding a couple tbsp of liquid as it evaporates. This is deglazing the pan as you go, building flavor as the food browns, starts to stick then loosens when more liquid is added.
3. Deglaze the pan as you go and one last time at the end.
So, preheat, lower heat, deglaze.
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* Boiled potatoes don't freeze well, even in soups and stews. Freeze without potatoes then you can add pieces of precooked potatoes into the food after defrosting.
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Cut ends of sweet potatoes/yams before baking in oven to provide an escape route for moisture. The more water you get rid of the more intense flavour will be left in the food. After cutting place in pan skin side down so the cut exposed area provides more area for water to escape. Rotate tray halfway through to make baking more even (all ovens have hot spots).
Cut ends of sweet potatoes/yams before baking in oven to provide an escape route for moisture. The more water you get rid of the more intense flavour will be left in the food. After cutting place in pan skin side down so the cut exposed area provides more area for water to escape. Rotate tray halfway through to make baking more even (all ovens have hot spots).
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Use ground Garam Masala mix at the end of cooking but individual whole spices at the beginning of cooking.
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