— Michele Justice Taylor-Tyree

That's a really interesting question the next time because I saute both ways. Sometimes I use olive oil. A lid I always use just the smallest amount but sometimes I do and sometimes I do a water saute which I did not know how to do until I got involved with Rouxbe. There's a wonderful video in the plant-based professional course. It is an amazing video that shows your heating the pan. This is not a nonstick pan and a water ball go ball goes in and it how they got that shot. That's one of the beautiful things about Rouxbe is the tights are the shots are so tight you really get to see things shows you when the pan is really hot enough. So you may not be surprised now that I went to Chef sharnolin. To find out the answer or to be able to give you a complete answer to your question because Char does far more. Water satays than I do and this is what Shar said oil can coat the release of true Aromas the steam release provides the pure basics of the aromatics. There's no oil barrier. So that is the second. The latter is your water saute saute and she adds that due to the mints of the shallots and mints of the garlic the Aromas will permeate more because the flavors transfuse more easily through small cuts of aromatics, and that would hold whether you're doing A water sauté or an oil sort taste. So I hope that helps my goodness it permeates your house for days. Well, you know my mother you don't know but I'm going to tell you my mother did not like to cook but every once in a while she would just saute up some onions just for the aromatic. Smell and you know Aroma in the house and it always feels like people have been cooking for days. So we have a link to a Forks Over not knives plant-based cooking how to cook without oil that you can have a look at and it's here. In the Q&A, so I hope that will help and thank you Shar for helping me with these questions.

FOK 3 Tips for Cooking Without Oil