— Diane Taylor

So let's with the salad dressings without oils. There's a number of different creaminesses that you can use. That's not a word but I guess it's understood in this context. So avocados pureed in labana or yogurts Greek yogurt particular lab now, which is yet further strange from Greek yogurt nice thickness to it. Add richness they add depth and complexity to vinaigrettes or really sort of vinegar based sauces at this point avocados can be pureed they can be diced up and then shaken in and it provides somewhat of an Emulsion which gives you that creaminess but it also adds its own healthful qualities. You can use binders such as whole grain mustard as well, which is a nice way to add creaminess to addressing or just body and texture and depth to it without using oils there. So, The other thing is you would want to probably minimize or not go with really extremely acidic vinegars. So lemon juices Citrus juice is really good. You can soften that someone with a mixture of sweet citrus juices such as orange mixed in there. It's a soften some of that acidity but things like Sherry vinegar can be a little bit hard to use because that acidity is so bright. It's so poignant. It's so potent that kind of calls for that oil or that creaminess to cut that acidity. So Sherry vinegar and avocados here absolutely wonderful, but if you're not using that sort of creamy base ingredient to it look for those lower acid. Has vinegars and stuff. So what are tips for sauteing without using oil or butter? get your nice nonstick pan, whether it's a seasoned cast iron or a good nonstick or a cast steel pan black steel as I use a lot of my kitchen. you want to make sure that it's very hot so that you're you're dealing with the same temperatures and maybe a little bit higher because you want to create that separation of ingredients from pan very quickly and that happens through heat if you put that's the same mushrooms into a Low heat pan, what they're going to do is before you get any color. You're really gonna Steam and steam off all of that moisture that's in them and it's gonna be a slow process. Will it eventually get brown? Yes, it will but you end up having to cook off all of that moisture before it does and in that you're losing flavor. You're losing volume and you're losing time. So can it be done? Yes, but if you put them in a nice hot pan you begin to get some of that sear some of that my yard reaction that caramelization on them before you begin the process of steaming out that moisture one other thing to mention is that salt the addition of salt to any ingredient draws moisture towards the salt. It's a humectant meaning it draws moisture towards itself or out of that ingredient as soon as you start drawing moisture out you start a process of steaming rather than that. That's okay and high heat where the color is colorization happens coloration happens. So when sauteing without butter or oil adding that salt in either at the very beginning to intentionally dread all that moisture, so you can get that ingredient dry at which point you then color it or adding it much later on in the cooking process so that you can really get as much color at the outset as possible. So there you go.