— Cynthia Dudak

There what you're talking about is getting that little mercury bubble and being able to have that in and getting your pan, just the precise heat to that. It's usually a medium high for that. Um, and heating your pan just to the point where you put water into it and you're able to see that one little mic, you know, what looks like mercury basically kind of floating around in your pan is the perfect timing to be able to do that. Now that being said, I don't look for the mercury bubble every time I do no oil latte and I do no oil latte a lot. Sometimes I'll just get the pan up and going and get it heated and I'll start to put the ingredients in just when it starts to warm up, I'll move the pan just a little bit. But once I start to see a little bit of browning happen on the bottom of it, then I'll start to move it quite a bit, either stir it, if it starts to brown a little quicker than I want, I'll deglaze with just a tablespoon or two of water to be able to take some of that browning that's sticking with the bottom of the pan and put it onto the top. Um, and just mix it over to the top of those. So even if you're not getting the mercury bubble technique that's happening, Amma, that's totally okay. You can actually, um, you know, just put the things into the pan and then watch for the browning. If it's something that onions, it's really easy to see mushrooms a little bit hard, but you'll see they'll start to release their water into them a little bit. Um, and then just deglaze with a, a tablespoon or two of water depending on how, what, how much of something you're cooking. Um, and that should work just the same way too. Um, and it, it works just fine to be able to do that. Uh, you can deglaze many times, so if the water completely disappears and you get browner and browner, you can deglaze again to take all that brown off the bottom of the pan and put it onto the vegetables.