— Diane Kirschner

That's difficult. Um, uh, you know, in, in our, a couple of our big courses, uh, FOK is one, and, uh, pro plant, uh, is another, you know, we talk about no oil roasting. Um, and, uh, you know, part of that is to, um, add a, uh, through the process, you know, a couple times or, or more to perhaps add a little bit of moisture, uh, to, uh, slow down the drying process while still allowing that dry heat environment to, uh, develop some browning on the surface. And that's gonna be true of, you know, sauteing, uh, you know, nor no oil saute would follow a, a fundamentally, uh, similar approach. Okay? Now, uh, you know, as we take on different, um, ways of handling food, things change, okay? And, uh, you know, a a, a dry heat cooking method, such as sauteing or roasting without the addition of oil is gonna be a little bit different, uh, than what you are used to with the addition of oil. Okay? So, um, this is, um, um, in impart some, uh, you know, some, some skill development as we experiment and, um, kind of do this, um, uh, addition of moisture, letting it dry, add some more moisture, let it dry, add some more moisture, let it dry. We go through this cycle, okay, um, of, of developing some color and, and adding back moisture to, to mitigate the dehydration. Um, but the other side of this is, uh, uh, is the psychological component of, um, accepting that, uh, we're doing something different and that we should expect some different results, okay? And, uh, so keep, keep both of those things in mind, um, you know, as you approach, um, these new ways of food handling.