My Goals and Discoveries
Quick cooking
Starting with water in the skillet speeds cooking because steam is a very efficient conductor of energy.
Impressive browning
Steaming releases the carrots’ sugars, encouraging browning; it also shrinks the carrots slightly and softens them so they sit in a single layer firmly against the surface of the oil-slicked skillet, which also aids browning.
Complementary crunch
Crisp toppings provide contrast to the tender texture of the cooked carrots.