The food lab better home cooking through science ( PDFDrive ) 148

like sausage, ham, and bacon Cut into ½-inch pieces or nuggets and parcook in butter let bacon cook in its own fat until crisp on the edges and well browned.. Firm vegetables like onions

like sausage,

ham, and

bacon

Cut into ½-inch pieces or nuggets and parcook in butter (let bacon cook in its own fat) until crisp on the edges and well browned

Firm

vegetables

like onions,

shallots, bell

peppers, and

hot peppers

Dice and soften

in butter

Tomatoes Dice, salt, and

drain

Tender leafy

vegetables

like spinach

Sauté in butter, with a bit of minced garlic if

and arugula desired.

Tender

squashes like

zucchini and

summer

squash

Sauté in butter

Asparagus Cut into ¼-inch

slices on the bias and sauté in

butter

Scallions Thinly slice

whites and sauté

in butter; thinly slice greens and incorporate into the filling or reserve for garnish