When vegetables surpass 280 degrees, something beautiful happens. Thanks to Maillard reactions and naturally occurring sugars and amino acids, the vegetables start to brown and develop a beautiful, more intense flavor. And the best part? To roast vegetables, all you have to do is preheat your oven to around 425 degrees, chop up your vegetable of choice, toss it with some oil and salt, and pop it in! We recommend using parchment paper or a silicone mat on your baking sheet for easier clean-up. And remember, water boils at 212. Therefore wet vegetables can never brown, so keep those veggies nice and dry!
In the culinary world "season" means to salt. Properly seasoning your food is crucial to locking in flavor and making your food tasty. It's important to salt your food throughout the cooking process, not just at the end. Big pieces of meat such as thick steaks and roasts require a ton of salt to help develop that golden crust we so love. But be careful: you can always add more salt at the end, but you can never un-salt your food.
The art of the sauté is quick, insanely flavorful, and fun. To do it successfully, put your pan on the burner, turn up the flame as hot as hell, add your oil, allow it to heat up, and don't crowd your pan with too many veggies. Ignore any of these tips and you'll never attain that golden sear you so desire.