| 1 | I saw paul prudhomme, the cajun cook, on a "home" show this weekend. |
| 2 | He said the secret to cooking without fat is to have the non-stick pan *hot* when you put the vegetables in to start cooking. |
| 3 | He recommended the pan be at 350 degrees and he had a special flat, circular thermometer that he lays in the pan to check the temperature. |
| 4 | Has anyone used one of these thermometers??? how did it work? paul"s technique for cooking was also very interesting. |
| 5 | He started by browning sliced peppers (yellow and red) and carrots in the hot pan. |
| 6 | He later added moreof the same vegetables so that they would be less cooked and have a different flavor. |
| 7 | He said this added to the complexity of flavors in the dish. |
| 8 | He also added spices (cajun of course) at each level of cooking. |
| 9 | After he cooked the vegetables, he added ?cup of balsamic vinegar and ?cup of tamari and cooked that down. |
| 10 | He later added broth, tomato sauce and corn starch... |
| 11 | And more spices. |
| 12 | I think he also put in onions and garlic at the same time as the vinegar and tamari |
