What does the "refrogé" technique involve?

The "refrogé" technique specifically involves lightly browning vegetables in oil. This method is often used to enhance the flavor of the vegetables before they are added to a dish. The slight browning caramelizes the natural sugars in the vegetables, resulting in a deeper, more complex flavor profile. It typically takes place over medium heat, allowing the vegetables to soften while also achieving a nice golden color without burning them. This step is crucial in many recipes as it lays a flavorful foundation for the dish to develop further.

The other techniques described in the options involve different cooking methods that do not align with the specific definition of "refrogé." Boiling, for example, is a method that primarily cooks food with water and lacks the flavor enhancement that results from browning. Sautéing, while it may sound similar, typically involves cooking at a higher heat with less oil compared to the gentle approach of refrogé, and often includes the addition of spices rather than focusing solely on the vegetables themselves. Steaming retains moisture but does not contribute the same depth of flavor that comes from the browning process in refrogé, which is essential for developing the taste in many culinary preparations.