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No-oil sautéing: if vegetables stick to the pan, add 1-2 tbsp water to prevent sticking. should this be hot water so it doesn't significantly decrease the pan temperature? Does that matter?

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

Recorded

This event was on September 24, 2024

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan is ready to answer them all.

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Question

Jason Czapiga

No-oil sautéing: if vegetables stick to the pan, add 1-2 tbsp water to prevent sticking. should this be hot water so it doesn't significantly decrease the pan temperature? Does that matter?

Answer

Out of wow, almost 20 years of cooking with no oil, uh, I, this is the first time somebody's asked that of me. Um, I traditionally just do it, uh, room temperature water, but you are correct in that the water will decrease the temperature of the pan while it is de glazing the pan. So it might be better to be able to use a hot water instead, but you'd have to be able to do it kind of quickly as like a boiling water to be able to put into it. Um, I've always used room temperature, water or other, you know, liquids to be able to deglaze. Um, and it seems to work just fine. So, uh, you know, you should be fine with just the room temperature, but if you wanna make it hot, um, it probably would keep it so your temperature stays up at the same time.

Dan Marek

Director of Plant-Based Culinary & Dev

*Dan Marek* is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.