For Better Tasting Veggies, Cook Them Like Meat | Joe vs. The Test Kitchen
Вставка
- Опубліковано 21 тра 2024
- Professional Test Cook Joe Gitter has worked on over 20 cookbooks and performed hundreds of recipe tests. Joe vs. The Test kitchen is an inside look into the mistakes and wins from the recipe testing process, showing the right and wrong ways to cook amazing food. In this episode he breaks down the best way to cook veggies.
Buy our Vegetables Illustrated Cookbook: cooks.io/42VWoEn
Buy our winning chefs knife: cooks.io/3WZ7Kof
Buy our winning half baking sheet: cooks.io/48wXIi3
Buy our winning nonstick spatula: cooks.io/3Ik95iA
Buy our winning nonstick skillet: bit.ly/3HCO97u
Buy our winning stainless skillet: cooks.io/2D1JWbN
Buy our winning tongs: cooks.io/3Bx35Rt
Buy our winning strainer: cooks.io/3QzaDZM
Buy our winning Instant Pot: cooks.io/45LfCwD
Follow Joe on Instagram: / gitsini
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at www.americastestkitchen.com/.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
I’m about to start work on a vegetable-focused cookbook that DOESN’T completely exclude meat. I’d love to hear your favorite veggie-forward meals. Thanks!
I'd definitely buy it
I would love this! I am fanatic for roasted vegetables! I think they “pack” the flavor better. My favorites are: carrots, cauliflower, squash and sweet potato. I don’t have a lot of access here to asparagus, but I like them roasted too.
I have to admit, having control over how vegetables are cooked has definitely made them much more palatable as an adult. They truly can be delicious when cooked to your own taste.
Control is an illusion 😮
Yes it's an illusion if you can't control 😊
Been watching ATK for years, most are good, a few very good…. But this one raises your game a lot! Would love to see more in this same theme. I have not ever liked my veggies so please convert me over … more please . And Joe is an excellent presenter.
I've been vegetarian for 30 years. The trick is to marinate veggies you want to taste like steak in beer with a spoonful each of liquid smoke, bbq sauce & worcestershire. Grill, roast or sauté. Finish w/ a pinch of smoked salt. Thank U for showing your ideas Joe!
What kind of Worcestershire are you using? A vegetarian version?
Great tips. I also love soy sauce, miso, marmite, cocoa, kelp granules, or mushroom powder (you can literally just put dehydrated mushrooms in a spice grinder for this) for "meaty" veggies. Especially great when cooked on high heats and nearly scorched!
Miso and starchy legumes like chickpeas are also especially fantastic for developing a rich fond for a pan sauce.
@@waylondesnoyers4606Probably. Kroger's store brand worcestershire sauce is accidentally vegetarian
@@waylondesnoyers4606 Sorry..I meant "Soy sauce"...They do make vegan W-sauce though w/o anchovies but I can't remember the brand. I didn't repurchase. It tasted like salt & black pepper in water. Not good.
@@MichaelFairhurst👊 yes! You sound like you know exactly how to hit that "umami" taste bud! Gonna try your dried mushroom powder. Yum!👍😊
Would love more vegetarian or vegan content! Please make more complete veg mains though, this wouldnt be enough protein or calories to be satisfying as a main like its presented to be
Having grown up in a vegetarian Indian household, I've always been surprised at how little people know about cooking flavorful vegetable dishes!
Cuz a lot of ppl have parents who dont know how to cook vegetables turning them into bland mush. And they grew up thinking they dont like vegetables and never learning how to cook it properly, and the cycle continues to the next generation.
Also i swear a lot of white american households must be afraid of seasoning and herbs lol, salt and pepper can only go so far.
@@kspade1788 Preach it!!! 🤣😅😆
Because vegetables are not edible. Many in my family were scientists and ranchers and they knew about the plant toxins inherent in them. It's only in recent years that the science is starting to catch up with what the rest of us here in Coastal California have known for ages.
@@michelleadams5609 what're you blabbering about
@@rudinah8547 lol, sorry...you insult me and then expect something from me? Study botany for a minute. We're not meant to eat veg. My family lives into their 90's on average. We're healthy because we eat ancestrally "Indian". We veer from that and it's the same diseases that everyone else is plagued with.
Hope this series stick around. Joe is very likeable.
Caramelized Cabbage. Do it. I use it s a base for soups/stews, as an accompaniment to some kind of protein, or as the stuffing for a hand pie. Its Exceptional.
I make cabbage steaks. Delish!
I’m sicllian so we eat fresh veg. I have found salt, pepper and olive oil roast is always great. Adding garlic, Parmesan and/ or bread crumbs adds to the drama as needed.
These look great!!! The squash recipe was really helpful!!
I'd put money on it: you're actually an American born in the United States. And probably have never been to Italy, let alone Sicily.
I loved vegetables when I was younger because my mom didn't boil them in water then shlop them on a plate and call it a meal and rarely has she cooked them, she almost always made a salad which was my favorite part of the meal almost always, nothing beats a cold tangy salad next to a warm rice based meal
I would love to see more on this very subject.
I did not expect to watch a vegetable episode and whisper to myself during it, "oh dang that looks good"
I really need to eat more vegetables! This video inspires me. Love the presenter, easy on the ears and eyes
Joe is the man! Great video!
I could listen to this man's voice all day
Why does no one ever mention the wattage of their microwave in recipes? It makes such a *_huge_* difference in the result!
Our new microwave is 200 watts stronger than the old one, so I have to reduce both the time and the power setting to get the same results we're accustomed to. Meanwhile, my mom explodes her soup every day because she won't change a thing when heating it.
It’s a great point. We try to account for it by giving a time range, but I agree that telling people explicitly how long, say, a 1200w microwave would take would be helpful. Thanks for watching and commenting.
@@josephgitter More to the point, if you know the wattage used by the recipe, you can make *much* more effective time and power conversions for your own machine when it's different.
Wow wonderful simple healthy veggies ❤thank you !
I just prepared the broccoli tonight, and the squash yesterday. Both turned out great! Thanks ATK!
Now, I take suggestions on changing the time and temperature for baking the squash. At 450F for 15min, the smoke alarm kept sounding over and over. I felt gulty with my roomate as this was happening close to midnight :-P
Absolutely loved this video and I’m going to try all three recipes. Thanks so much ATK, you have taught me so much!
I’m a big fan of these plant-forward recipes! Thank you
Wow this was an awesome episode!!
Meat eater, but definitely trying both of these. Great presentation!
Try the first one with lemon pepper seasoning. Lemon pepper charred broccoli is absolutely delicious.
Yes, more veg tips and recipes!!
Absolutely brilliant
4:51. Couldn't you just cut 1/4" steaks "in the round", rather than cutting off so much in order to make them square?
That’s an excellent idea, you’d def be able to use more for this purpose.
Yup. That’s how I do mine. 👍
@@josephgitter I know the other way maybe looks smart, but steaks are more organically shaped, if you eat the meat version.
@@mrsweedwalker So they look less like mass produced fish cuts!
@@carabiner7999 Right! I like my vegetables to look like vegetables. 🙂
The butternut squash steaks have me drooling!!!! 😋 Thanks for all the wonderful tips, Joe!! 🤗
I didn't even know what romanesco was!
Thank you for this video! I'd like more videos of this theme. I'm always looking for quick ways to make any kind of vegetable healthy & flavorful!
I cut broccoli stalks as you do and I call them broccoli celery! My kids love it cooked or raw. Great recipes…thanks!
Totally! At home I slice thin to add to salads - as you say, it’s like the cleanest, non-stringy celery.
I love this! Thanks for showing vegetables as a main course
More of this please!
Instead of broccoli in the oven, i fry them in a pan in oil at high heat without turning until browned, then toss in the pan with a mix of soy sauce and mirin for just a moment. It's amazing
Thanks that sounds a lot healthier than putting half a stick of butter on it like he does lol
I steam the florets in a microwave for 3 min then finish in a really hot stainless steel frying pan without stirring until crispy brown and toss with soy sauce and a few drops of toasted sesame oil. I think we end up with the same thing! lol
Thank you! I love veggies!❤
The details are giving me life.
I will make all of them! Thank you for sharing 🎉
Every ATK veg episode has been fire. I would love more vegan focused episodes maybe a multi part miniseries
Love these ideas!
I'd like to see more in the "use the whole vegetable" line. Those butternut squash steaks looked fabulous, but I was disappointed that it took 6 lbs of squash for 4 servings.
Thank you, Joe!
Joe is great. Whatever he says is worth a listen! I always try his suggestions. Love the butternut squash idea but will be partly sacrificing appearance for using the whole vegetable. Would like to see more Joe please ATK.
For the peels and the seeds, they can be used to make vegetable stock and then strained out. For the remaining squash, I would chop into 1" pieces and roast the next day to add to a salad. If you have the energy, you can even soak the seeds and pulp in water to remove the seeds and then toss them with a little olive oil and salt and then toast in a 350 oven until browned. Then you can use those toasted seeds as a garnish for the salad. Or you could make a super easy creamy carrot/squash soup. Sweat onions, carrot, and garlic, maybe add some ginger, coriander, and/or turmeric, add the squash and some broth or water, cook until tender. Add a little cream or coconut milk (if you want) and then blend until smooth. I love using the instant pot for that sort of thing. Thanks for watching!
Thank you for using a plate to cover instead of plastic. You are teaching good things.
I LOVE THIS! Thank you for taking the time to bring a few vegan recipes into the spotlight.
I liked vegetables as a kid. My mother taught me how to cook, and then I went to cooking school. My daughter always liked vegetables. So is it nature or nurture? My boyfriend remembers his mother's vegetables tasting like they were contaminated with some chemical, but has no issue with mine.
Here's one I've never seen: if you puree cooked butternut squash, then spread it thinly on silicone sheets and dry completely in the dehydrator (until it shatters when you crush it), and put it through the blender until it is a fine powder, you can add it to your next batch of pureed squash to give it the consistency of mashed potatoes.
This was an excellent presentation of cooking vegetables. I have questions about cooking different kinds of mushrooms. How to use herbs and spices for veggies and grains. How to use all these new counter top steam ovens and how do they differ from instant pot/pressure cooking.
I bought a romanesco for the first time today. Tonight your recipe for it showed up! Can't wait to try this.
That's awesome! Let me know how it goes! It looks so alien but you can do anything with it that you would do with a cauliflower.
10:42 this seems ideal for a combination steam oven recipe. I wish there were more recipes out there for those of us that opted for a CSO over a microwave.
Totally, a combi would be perfect here.
@@josephgitter any idea of how long for each step and which temp/humidity settings? Would love to try this out.
I’m afraid I don’t have much experience with combi ovens. I would guess 10-15 minutes at 100% humidity, 212 Fahrenheit before moving to next step. If you try it out, let me know!
Oh, this was great, I've never seen/heard of a Romanesco it looked lovely. Looked delicious when all done up.
Joe, would love to see what you can do with eggplant.
Good tip with putting a towel over the handle of a hot pan (burned myself a few times by forgetting that thing just came out of a 400-degree oven), but it's important to add that the towel must be DRY. A wet or damp towel will get pretty dang hot itself after a minute.
absolutely! those steam burns are terrible.
Love the new veggie/plant based recipes lately! Also just bought the new The Complete Plant Based Cookbook.
Joe- keep up the veggie recipes! Vegan- even better! Maybe some vegan versions of staples like Lasagna or a "Tofu for Beginners" episode. I need more plant based technique!
thanks Joe and thanks ATK!
I'm all for making veggies taste better. I hve been eating plant-based based for over ten years now. Here's the problem with the amounto of oil in this recipe.
Calories in one medium head of broccoli = 61
Calories in 3 tablespoons of vegetable oil = 371
The broccoli that was 61 cal. is now 432 calories.
Yes, its now tastier, but at what cost? The calorie count was increased by seven times, not counting the sugar.
Caramelization makes everything better
10* !!!! Unique and great way to do those squash. The same ways should be done with any root vegs - carrots, salsify, parsnip, beets, mangels, turnips, rutabagas, gourds, squash, pumpkin, ... sunchokes ... even radish and daikon radish ... baked jicama ...
Love this guy!
Looks scrumptious! What I’d like to have a good recipe,for is cauliflower cheese.
Sounds good. Cheap eats for the win.
Me: Oooh, I wonder how he's going to prepare the vegetables...
Joe: You roast it.
Me: Cool. How's he going to do the next one?
Joe: You roast it.
Me. Alright, alright. But what about the third one?
Joe: You roast it.
Me: 😐
i like breaking the romanesco by their florets to maximize the surface area for the maillard reaction to occur, though i suppose i miss out on the steaming of the interior. cuts down on cook time though
I think you’re right in both assessments. Thanks for commenting!
More of these recipes pls
The squash looked delicious! Thing is there is all that squash leftover. What do I make with that? I recommend when you do this kind of recipe you have an additional recipe we can make to ise it up so it don't rot in the fridge waiting for me to remember to look a recipe for pieces parts.
For the peels and the seeds, they can be used to make vegetable stock and then strained out. For the remaining squash, I would chop into 1" pieces and roast the next day to add to a salad. If you have the energy, you can even soak the seeds and pulp in water to remove the seeds and then toss them with a little olive oil and salt and then toast in a 350 oven until browned. Then you can use those toasted seeds as a garnish for the salad. Or you could make a super easy creamy carrot/squash soup. Sweat onions, carrot, and garlic, maybe add some ginger, coriander, and/or turmeric, add the squash and some broth or water, cook until tender. Add a little cream or coconut milk (if you want) and then blend until smooth. I love using the instant pot for that sort of thing. Thanks for watching!
Myself and so many others want to eat more veg. Please keep this sort of content coming!
I often steam my broccoli in one of those microwave steamers before smacking them in the oven with olive oil and spices. Soooo good.
Yes! Microwave is so, so great
@13:03 Where's the fun in placing a towel over a super broiling hot saute pan handle, as a reminder?
I say, skip the good advice and live life to it's funnest extent of excitement!
I've roasted most of my vegetables for the past few years, but have always struggled with roasting cauliflower, with cauliflower tending to toughen after cooling overnight, when using a boiler. Next time, I'll partition the cauliflower as usual, opting to microwave before (or after) partitioning the head, then subsequently briefly boiling. Microwaving (or partially steaming) prior to boiling, is likely key. I'll likely also experiment using a rub of olive oil and paprika, etc... Good tips!
I eat a plant-based diet and appreciate y'all giving veg the center stage
They look yummy!
I wonder if you could cook a yam (elephant's foot) the way you did the squash.
I love the over the top "reenactments" ATK always includes in their recipe testing videos 😂
I love vegetables prepared a variety of ways, but absolutely despise roasted veggies. 😂 I do appreciate your passion to encourage people to try fixing veggies in different ways, though.
Food looks great but Joe Gitter has never cleaned a sheet pan. I worked my way through college washing pots in a kitchen and oil seared on to a sheetpan at 500 is not much fun to clean. Silpat, foil, parchment, anything saves a ton of work.
This is great
Well Joe, your accent is immediately arresting, so i watched your whole presentation. Straight to the point, using as few complicated directions as possible, substitutions if romesco isn’t available [small town gro stores] plus, I’ve never heard of it. Tell what not to do, then the easiest way to do it. Short and sweet, thats how i like my recipes. So you did an exceptional job my man! Now , what is the EASY way to get meaty flavor from white mushrooms ?
Thanks very much! My friend, Dan Souza, did a great video on mushrooms that’s worth checking out - it’s called “why you can’t overcook mushrooms”.
My personal method is to wash well, halve or quarter. Heat olive oil in skillet, add mushrooms and salt, cook, covered, until they release their liquid (there can be a load - it’s getting rid of this that really concentrates the flavor). Uncover and cook until well browned. Then clear a space, add minced garlic and a little more oil. Cook for another 2-3 mins. Stir in a splash of soy sauce.
That’s my go-to method for most of my mushroom recipes - I’m planning a chicken and mushroom pot pie episode in the fall.
@@josephgitter Thanks for the easy mushroom method! Im looking forward to your chicken and mushroom pot pie! Please try to keep it short and sweet. So many of ATK recipes are discouragingly protracted , with ingredients i never see in my small southern town. Hope to see you again soon…and tell Dan Sousa he’s a great teacher as well. I have much to learn from both of you .
great video, love this presenter
Sadly, vegetable sides growing up were canned green beans, corn, spinach. Once in a while corn on the cob. Special meals got mashed potatoes or carrots if pot roast.
Sad
Mm I absolutely LIVE veggies. I am just going to have to try these recipes. What else can you do with artichokes? Curious
That’s a great idea! I love braised baby artichokes but my favorite is Roman Jewish-style fried artichokes- they are crazy good. imagine an elevated blooming onion!
Can you post the link to the pastry brush you used to apply the rub to the butternut squash steaks?
I just saw a chickpea mash spicy cheese substitute recipe that would go perfectly with this 🤤
Excellent presentation! Thank you. I will try all of these. I would like to see more vegetable recipes like this.
One bit of hopefully constructive criticism for this and many other ATK recipes is that I wish hot ovens over about 425f were not used. It takes a lot of energy to heat an oven to 475 or 500 and it also heats the oven to near its limits, likely reducing the oven service life. I usually disregard recipes that use the high heat. In the case of the broccoli recipe I might sear the flat sides of the broccoli in a skillet, then transfer them to a 400f oven to finish cooking if I'm using the oven for another purpose for that meal.
Thanks very much for the feedback. It’s great to hear. Skillet roasting works really well and you can do it all your stove.
Please can you include temperatures in Celsius as well? Most of the world gave up on Fahrenheit decades ago.
I had to learn fahrenheit when I moved to the US in my early 30s. Unfortunately I'm bound by ATK editorial guidelines. My method to convert celsius to fahrenheit is to double, take off 10% and then add 32 (it's harder to do inverse).
Brussel sprouts, cauliflower mushrooms as a main dish.
I'm afraid I like broccoli steamed over every other cooking method. I love it plain, add butter or cheese- and it's out of this world. I don't like my vegetables (or tofu) browned much, that tastes burnt to me- and oven roasted veggies are often too browned/wilted by the time I feel they're cooked all the way through (and I want them cooked all the way through- my diet has a lot of ruffage and I chew enough). That's why I'll never cook my veggies like people cook meat. Not that I ever cooked anything except hamburger, it's been over 30 years. I wonder if other long time vegetarians feel the same. Yes, I like lightly browned bread/potatoes. Lightly browned....
Cauliflower rice stir fry
An interesting time capsule of this video: the mention of a vegetable "steak" from a presenter from "across the pond", on the very day that a new French decree went into place banning the use of "steak" and "filet" for non-meats
Can you use sweet potato for the butternut squash steak recipe?
I think you probably could make it work with a few tweaks. I’d cook the potatoes whole (oven or microwave) until soft. Then I’d let them cook completely, peel, slice and sear. Let me know if you try this!
When cutting the squash would it be easier and potentially safer to stand the column on end and make the cuts vertically.
I’d love to know what to do with the leftover squash
For the peels and the seeds, they can be used to make vegetable stock and then strained out. For the remaining squash, I would chop into 1" pieces and roast the next day to add to a salad. If you have the energy, you can even soak the seeds and pulp in water to remove the seeds and then toss them with a little olive oil and salt and then toast in a 350 oven until browned. Then you can use those toasted seeds as a garnish for the salad. Or you could make a super easy creamy carrot/squash soup. Sweat onions, carrot, and garlic, maybe add some ginger, coriander, and/or turmeric, add the squash and some broth or water, cook until tender. Add a little cream or coconut milk (if you want) and then blend until smooth. I love using the instant pot for that sort of thing. Thanks for watching!
I really wanted to like the squash steaks...glad I tried though.
Envious nail beds!
I love the enthusiasm and the effort but using the word steak for vegetable dishes is a pet peeve of mine lol. There needs to be a better term. lol.
🎯 Key Takeaways for quick navigation:
[02:33] ♨️ Preheating the baking sheet in a hot oven (500°F) creates even cooking for roasted vegetables. The hot surface creates caramelization on the bottom while the top steams for a crisp and tender texture [VIDEO TIMESTAMP].
[03:01] Vegetables can be prepared like proteins for a more satisfying main course. Starchy vegetables like butternut squash benefit from different cooking methods than broccoli to achieve a meaty texture [VIDEO TIMESTAMP].
[03:28] Starchy vegetables like butternut squash have a dense sweetness that can be enhanced with bold seasonings for a flavorful main course [VIDEO TIMESTAMP].
[03:38] Butternut squash should be cut into steaks for even cooking and to create a more impressive presentation for a main course [VIDEO TIMESTAMP].
[04:00] A sharp chef's knife is more efficient than a vegetable peeler for removing the skin from butternut squash [VIDEO TIMESTAMP]. Peeling should focus on removing the light yellow flesh, which is starchy and stringy, and keeping the bright orange flesh [VIDEO TIMESTAMP].
[04:30] Cutting butternut squash into 3/4-inch thick steaks ensures even cooking and maximizes the surface area for browning [VIDEO TIMESTAMP].
[05:01] ❌ Roasting butternut squash steaks at 400°F without pre-searing leads to tough exteriors and undercooked interiors [VIDEO TIMESTAMP].
[05:28] Searing butternut squash steaks first in a hot pan and then finishing them in the oven results in a cooked interior but a soggy exterior [VIDEO TIMESTAMP].
[05:56] Reverse searing is recommended for butternut squash steaks: bake them first until tender and then sear them in a hot pan for a crispy crust [VIDEO TIMESTAMP]. This method allows excess moisture to evaporate in the oven, which aids in crisping during searing [VIDEO TIMESTAMP].
[05:56] ✨ Scoring the surface of butternut squash steaks in a crosshatch pattern helps achieve even browning and crispier crusts by promoting evaporation and allowing better spice rub penetration [VIDEO TIMESTAMP]. It's not essential but recommended for optimal results [VIDEO TIMESTAMP].
[07:23] Butternut squash steaks benefit from a spice rub to add savory flavors that complement the natural sweetness of the squash [VIDEO TIMESTAMP].
[07:30] ♨️ Reverse searing butternut squash steaks involves roasting them at 450°F on a rack in a non-preheated oven for 15 minutes to achieve tenderness throughout before searing them in a hot skillet [VIDEO TIMESTAMP].
[07:52] When searing butternut squash steaks, preheat the pan with oil over medium-high heat until smoking hot. Sear the steaks for 3 minutes per side for a crispy exterior [VIDEO TIMESTAMP].
[08:23] ️ Spicy roasted butternut squash steaks pair well with a cooling ranch dressing for a balanced and flavorful dish [VIDEO TIMESTAMP].
[09:58] ⚠️ Roasting whole Romanesco at a low oven temperature, similar to roasting broccoli, results in an undercooked center even when the exterior is browned [VIDEO TIMESTAMP]. This is because the Romanesco, like butternut squash, is a dense vegetable [VIDEO TIMESTAMP].
[10:27] ❌ While effective, boiling and steaming whole Romanesco have drawbacks: boiling can leach flavor and overcook florets before the stem cooks, and steaming methods like using foil take a long time [VIDEO TIMESTAMP].
[10:55] ✨ Microwaving is the most efficient way to pre-cook whole Romanesco before oven roasting. It achieves even cooking and delivers good flavor [VIDEO TIMESTAMP].
[11:05] ⏲️ Microwaving a 2-pound head of Romanesco with 3 tablespoons of butter for 8-12 minutes (or 5-7 minutes for 2 smaller heads) steams it perfectly for further oven roasting [VIDEO TIMESTAMP].
[11:55] Broiling is the recommended final step for roasted Romanesco after pre-cooking with microwaving. Broiling ensures even browning on the florets [VIDEO TIMESTAMP].
[12:23] ⏱️ Broil whole roasted Romanesco for 8-10 minutes for spotty brown, caramelized florets [VIDEO TIMESTAMP].
[12:30] Berbere spice blend is recommended for a flavorful topping for the roasted Romanesco. You can buy it pre-made or make your own spice blend [VIDEO TIMESTAMP].
[12:55] Spiced butter made with melted butter and berbere spice blend adds extra flavor to the roasted Romanesco [VIDEO TIMESTAMP]. The hot pan browns the milk solids in the butter for additional flavor [VIDEO TIMESTAMP].
[13:24] Basting the roasted Romanesco with the spiced butter ensures even flavor distribution and caramelization [VIDEO TIMESTAMP].
Made with HARPA AI
Beets, parsnips, rutabaga
When I was a kid most of my friends liked vegetables.
Where are the links to recipes?
For even better tasting Veggies we grill em,but roasting is good to.
For me the only way broccoli is great if the stalk is super-soft.
All those tumbled pine nuts on the cutting board!
I love ATK vids, but despite lots of editing, I find there's often info left out. An ingredient not identified, for example
Tell me, what did we miss?
Guess I picked the wrong week to go full carnivore - they look great, even if those naughty vegetables are doing their best to poison us!
Parboiling in the microwave also keeps more of the good stuff in the food rather than having it leach into the water.
Totally! Microwaves are brilliant.
Baked broccoli, broccolini, rabe, chinese broccoli, cauliflower, artichoke, ....
How do you keep your sheet pans so shiny? Mine are all stained and discolored.
Bar Keepers Friend. It’s the best!
I'm wondering if they will ever come up with ideas that make cooking easier in the test kitchen. Not everybody has hours to spend making dinner.
or the energy...