Avoid Destroying the Color Texture and Nutrients in Vegetables!
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- Опубліковано 5 сер 2024
- Nutrients in vegetables usually wind up in the green colored water you've just cooked them in. Watch this live demonstration and discover how to retain color, texture and nutritional value of your vegetables.
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Finally a chef who can explain with common sense the basics of cooking for everyone. I didn't know the baking soda tip!! Yes Chef!!
Cooking Basics 101. I have no need to enroll in an expensive cooking class anymore. There's Chef Todd! Love all your videos! I guess now I understand why all the top chefs are mainly male. Cooking is very technical and there's a chemistry behind cooking. :)
Dayuum...where is my note pad? This is great stuff and worthy of a Grand Chef..thanks Chef Todd!
Amazing - never knew about baking soda & green veg color & I worked in restaurants for years
@woodsmailbox1 - Very eloquent! I love that line and will certainly use it. "...too many variables to expect repeatability by just measuring. Instead, we can rely on feedback from the pan and intuition gained through experience."
Thank you for taking the time to post such a kind and thoughtful comment. I appreciate it and it improved my day.
Well done. So often we ignore the importance of pH in cooking. Very well done.
I love your teaching
Thank you for the kind comment, Esther.
Great explanations. Best regards frm France
+Random Walks Memories Merci' for the kind comment.
Chef Todd, your lessons are so empowering. I am finally starting to make sense of this cooking business through your words. I always felt that in cooking there are too many variables to expect repeatability by just measuring. Instead, we can rely on feedback from the pan and intuition gained through experience. Cooking in the feedback loop is also much more rewarding. I do the same in my base occupation which is computer programming - not that much different than cooking after all :) Thank you!
fascinating, thank you for sharing.
Brilliant 👌🏼
Todd i found that if you all your greens you're about to cook and quick blanch (just a few seconds) them in boiling water with baking soda they tend to better retain their color.
Great demonstration! Couple of suggestions: explain where salted water fits into that spectrum, since we use it a lot for boiling, and would be a helpful reference point. Secondly, it may have been great to finish the demo with examples of specific common dishes (and more examples of acids and bases) which would benefit from this - perhaps even prepare taste comparisons - to help cement the principles...because let's face it, if people are watching your demo, they love food, and they will remember if they can taste the differences! Just a thought. Really appreciate your approach of teaching cooking via principles - really informative and charismatic!
I watched this video and thought wow this is really helpful and exactly the type of approach to learning to cook I was looking for... Having said that I don't know how to apply it... do I cook my tomatoes in a vinegar water? Do my greens lose all their nutrients if I cook them in a base solution... can I cook certain vegetables with other vegetables and benefit from their acid or base... so really confused now but grateful for having my eyes opened... so now I guess I will search the topic of acids and bases in food to make it all clear... youtube is such a great way to learn - I struggled at school as their teaching method just didn't work for me... now I'm soaking up an education!