Simple Sautéed Vegetables 'Scampi Style' | Zucchini & Squash w/ Garlic & Thyme
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- Опубліковано 15 чер 2022
- In this video, I demonstrate a universal technique for professional level sautéed vegetables. If you've watched the videos in my shrimp scampi series, you'll quickly recognize the workflow of sauté, deglaze, reduce and emulsify.
To demonstrate this approach, I use one of my favorite vegetable flavor combinations; sautéed zucchini and squash with fresh thyme, garlic, white wine and butter.
However, as we discuss in this video, it's important not to miss the 'technique forest' for the 'flavor trees.' Remember, flavors are simply subjective, selected based on personal preference. The technique is what makes this approach universal while making the flavors your select shine.
When it comes to 'picking up' any vegetable side in a professional kitchen, 9 times out of 10, this is the technique chefs will use; sauté, deglaze, reduce, and emulsify.
When the vegetable is fibrous and green like a green bean, you will often blanch first. When it's a root vegetable, you'll use root vegetable blanching.
FURTHER INFORMATION
Here are some related resources ...
/VIDEOS/
* Basic Culinary Stocks Playlist - • Basic Culinary Stocks
* Blanching Playlist - • Blanching
* Scampi Play List - • Shrimp Scampi
/CULINARY BOOT CAMP & F-STEP CURRICULUM/
If you want to stop following recipes and start creating, check out my Culinary Boot Camp and F-STEP Curriculum - stellaculinary.com/bootcamp - Навчання та стиль
What a gift you are to this 37 year
retired USAF First Sergeant! I could never pull the 'rip cord' on you.
Thanks Pete! Glad you're enjoying the content!
Thank You for Your Service, Sir!
Looks delicious. Even through a simple veggie dish you really show us how cooking is an art and science. I appreciate the knowledge you share with us.
Where are you from?
Thanks again Chef for sharing your great techniques. You make us better cooks that's for sure.
Thanks, chef for another cooking adventure!
Great video for someone like me, wanting to take the steps to become a better cook. Thank you.
Haven't been here for years. You look amazing and healthy, Chef!
Thanks! You haven't really missed much. Just now firing up the good 'ole content creation machine, seeing if we can get this train rolling again. I've posted about 6 videos in the last 6 weeks, so check those out if you haven't already. All the best!
He does look great!
@@JacobBurton do it man! Im in!
Great as always Jacob.
wow 21 male learning to cook at home now and man do you look so fit from your Part series
Jacob-awesome tutorial here. Your videos have helped me as much as any other resource to become an excellent home cook. Keep up the great work, and don’t ever stop doing these videos!!
Perfect....my garden is flourishing....another squash dish I cant wait to try
Home grown squash from the garden will make this next level ... especially if you have thyme in your herb garden!
@@JacobBurton it's in the next bed. I'm a huge garden fanatic....I add a new bed every year....and this is the only time I eat a tomato....fresh garden only...
I learned so much from this simple dish. Thank you!
My pleasure 😊
I remember listening to you on my Zune! Glad to see you back, you look great dude! 🤘🏼
Thanks Paul. And thanks for sticking around all these years!
@@JacobBurton Absolutely man! I would listen to your "podcast" at work all the time. Loved the videos on the Stella site too! You definitely helped shape who I am as a cook today and my wife thanks you for it. 😜
Glad to see you back, look forward to the new content brother.
Superb, thanks so much.
Thanks Kieran! Glad you enjoyed it.
Thank you, Chef. I am just a home cook trying to make great-tasting healthy food for my family, and this helps! We eat loads of veggies and not too much meat these days, so better veg cooking techniques and flavor profiles are what I'm looking for. Oh! By the way, I bought your F-Step Curriculum and Workbook some time ago, and I've learned so much!! Thanks again for sharing your knowledge.
Are you from Texas?
I guess its hard to eat less meat with all the good steak out there 😁
@@ceooflonelinessinc.267 And THAT... the struggle is real! My bro-in-law has a cattle ranch, and once a year our family all divides a nice, juicy bull. It's all we can do to eat our fish and avoid eating steak and brisket every night, but the ol' cholesterol readings keep us honest. :D
Thanks Howdy! Glad you're enjoying the boot camp curriculum and channel content!
OMG Jacob you look amazing! Mazel tov
Thank you!!
Another great video. What would you use instead of wine for deglazing?
Water is fine.
Looks fabulous! Also my favorite veggies! You are using a stainless steel skillet not carbon steel, correct? I have so much trouble with sticking in my stainless steel skillet, which you never seem to have. I’ve tried getting really hot before adding oil, but still sticks. Any recommendations?
The pan in this video is just an inexpensive Update International pan. Maybe your burner has a time heating the pan evenly? Not sure. I'd have to be present to really help nail it down. But carbon steel is great. Just not very economical at scale for most large restaurant operations.
do you keep the heat high all the way until you added butter?
You did not lower the heat after adding stock?
Yes, I keep the heat high all the way through until I add the butter. When I add the stock, I want to keep the heat high because I want the liquid to evaporate as quickly as possible. I'm trying to concentrate the flavors and also get some added viscosity to help the butter emulsify, but if the heat is too low, then it will take too long for the liquid to evaporate. This will in effect steam the vegetables and make them softer than I'd like.
What type of white wine would you use?
Not sure if JB is still working on this channel but it would be very helpful if there was a recommended low carb, vegetarian (or preferably vegan) option to add body (ie perform the function of gelatine in vegetable stocks). I’ve looked at the agar videos but they are for gelling rather than thickening. Psyllium husk, or gluten might work, but I don’t know to gauge how much to use.
Yep. I'm still around. Working new content as we speak. If you want something vegetarian, you can go with a tiny bit of tapioca starch. Another option is to make a carrot stock and reduce it down. The carrots have a lot of natural starch in them that will help to form a glaze.
Your recent viDeos are good. With some straTegic editing, thEy have tHe potential To attract A widEr audience And generate More engagement.
The ease with which you cut those veggies is nuts. Like a hot knife through warm butter. My cutting looks… a bit different
It's just a sharp knife and some practice. I have a whole resource page on knife skill techniques which you can find here: stellaculinary.com/cks. All the best!
It's just a sharp knife and some practice. I have a whole playlist on knife skills if you're interested. ua-cam.com/play/PLpkj3Cc40ZCrTdT-YBKBNX1e3LZ5ODGMk.html
Likes the taste of meat so much makes it taste like plants p.s. meat is killing you🤣
Obviously.
I've seen some pretty popular channels in 2023 practically mimic some of your videos, just with different editing and production. Just shows that this channel has so much potential. I think if it felt a bit more personal and a little less professional. Also if you used thumbnails predominantly featuring the food and used more clickbaity titles. I know that's not what you're probably going for, but it's a shame that most popular food channels are popular because of videography predominantly. I would love to see professionally trained chefs in that space.
I’ve never understood this putting the protein on top plating thing. The first thing I do is take that chicken breast and move it off the vegetables so I can eat it. I’ve witnessed most others do the same. I sometimes wonder if chefs ever watch how people actually eat or whether they care. If you put my charred steak on top of glazed vegetables I find a new place to eat. 😡
Hahaha. 😂😂😂
...and coming up in the next video, we bake a chocolate cake...wait for it...you guessed it...'scampi style'. Hopefully one day, the Italians will stop laughing at we Americans for declaring their word scampi (plural form of scampo, a large prawn) as a style of food preparation.
Get out of my head!
The prep work involved to do this is not quick and simple