Been meaning to ask this for a while. I got Raymond Blanc's Kitchen Secrets a few months back and in it he describes a method of cooking veg that I've never used before. He describes using a pan with a tight fitting lid, popping the veg in with a couple of tablespoons of water, a few knobs of butter, salt and pepper. He then pops it on the heat "for a few minutes" and voilla, perfectly cooked veg.
Does anyone know what this is called? I've had a go a few times and true enough it does cook the veg perfectly and amazingly fast, however timing has proven a challenge, so far the veg has boiled dry every time to different (and lessening) degrees of burnt-ness. The last attempt was actually OK, I could smell burning but couldn't see any evidence of it on the veg (im guessing it was the butter that burnt and that I caught it just in time).
Does anyone know what this is called? I've had a go a few times and true enough it does cook the veg perfectly and amazingly fast, however timing has proven a challenge, so far the veg has boiled dry every time to different (and lessening) degrees of burnt-ness. The last attempt was actually OK, I could smell burning but couldn't see any evidence of it on the veg (im guessing it was the butter that burnt and that I caught it just in time).
