Cooking Without Salt, Oil, and Sugar: Ideas and Amazing Flavors | Cathy Katin-Grazzini
The Exam Room by the Physicians Committee
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Cooking
When you start to see that browning on the bottom of the pan initially, that's not time to panic. That doesn't mean that your food's burning 911, the dish is ruined. This happens in a couple of minutes. You're not going to leave the room and come back in 10 minutes. Then you might have a problem where things are really sticking. But you want that caramelization that those are those sugars that natural sugars in the produce itself that really elevate the dish and begin to build flavor.
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