Rescuing Vegetables from Mediocrity-Smashed, Shredded, Charred, and More | Test Kitchen Boot Camp
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- Опубліковано 9 чер 2024
- "No more “meh” vegetables. Two coaches means twice the learning and fun as we explore techniques for making raw and cooked veggies shine.
Get the recipe for Skillet-Roasted Brussels Sprouts with Lemon and Pecorino: cooks.io/3fO7Fha
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I particularly like that these videos are not edited. It's kinda fun to see the fully-trained chefs NOT necessarily following a script and being perfect for the TV camera. Nice to see what they would do in their own (well-appointed) kitchens.
I am truly enjoying the peek at everyone's kitchens.
@@rejoyce318 Me, too! Not all are fancy or spacious. All seem to be well organized and usable.
remember, julia child's "the french chef" episodes were filmed for 28 minutes UNEDITED. if something went wrong, she showed how to fix it. ATK works on the same wonderful principle.
Oh me too.
Right before he got his nickname, Lefty said "you can even look away as you're chopping."
"This is fun to do with the kids too" is probably one of the more menacing phrases you can say with a rolling pin in hand
@ Patrick Wood
I caught that too.... I’ve noticed that she has a certain streak in her personality I really like. When the next war breaks out, I want her on my side!
I was looking for this comment :)
I'm still not sure if she meant it's fun to do this *together* or *to* the kids...
She's wonderful, but it made me laugh. Like fun to whack the kids? Well, I would agree, at times.😄
@@ws.hicks14 When I was Younger and raising kids (My oldest turn 65 this year), I found that kids were either interested in what you were doing and wanted to try it - or they were not. I expect it is the same for lots of things.
1:22 "you can even look away as you're chopping"
*Andy Baraghani has entered the chat*
TAKE IT BACK!!
LoL♡ ;)
Who's that?
@@danielw.7705 one of the bon appetit cooks who likes to nonchalantly flex by chopping food while looking at the camera.
Phenomenal! Also the two presenters are absolutely stellar. I hope we see more from them also.
This is a great series - it's also cool to see the wide variety of kitchens everyone has!
Please keep this series going...so nice to see a more casual side of the chefs and the information gleaned is so valuable!
thank yall so much for this... This series is the best thing since your cook book!!! #genius #informative
What I really like about ATK is how they work to offer recipes that don't require special equipment that many home cooks don't own. If on the rare occasion they do use some rare/costly tool they will generally offer a simple and less expensive go around. So while I ooh and ahh at the glimpses of high quality/cost equipment in the ATK's kitchen, I've really enjoyed seeing them in their more normal home kitchens doing what they do best. Oh, and I really wish they'd invite me over for dinner!
Instead of sauteing panko bread crumbs to dress veggies, try slightly crushed Ritz type crackers sauteed in butter. Especially delicious with carrots. Green beans also are lifted by blanching for 4 minutes and dressed with garlic butter.
Great idea, thank you
Thank you very much ......this has been a great week ( Boot Camp ) I enjoyed each episode and learned a great deal from your experience and expertise.....looking forward to next week !
I like seeing the variety of nice, functional kitchens.
One of the best videos ATK has ever produced.
Ohh love the covered from a cold pan method, I've never seen that before. The brussel sprouts look delicious!
That's the only way I want my Brussels Sprouts now. They're also wicked good if you toss some pancetta in there to cook with them.
This is a great series by great cooking coaches. My only complaint is that the between-segment music should not be so much louder than the coaches.
that ice bath in the collander at 10:20 is logicaly genius. i had not thought of that before, but thank you for the logic!
Thank you, Erin and Keith. Your presentation of information was good and fun to watch and to listen to. The content was tremendously informative.
I love shredded brussel sprouts in my salad. Adds a nice extra texture and a little crunch.
What a pleasure to watch Errin on test kitchen.
She's my favorite of them all.
The smashed, shredded and charred part of the title almost sounded like what the veggies needed rescuing from. Had to blink on that one.
I'm really liking the bootcamp series. Thank you.
I love the Boot Camp videos!
I'm loving this series, thank you ATK!
Thoughtfully and well presented. I appreciated all the good intelligent content.
Embarrassing to admit this at my age, but I learned so much from this! (And I’m a vegetarian too.)
I try to learn something new every day. Of course, by next week I've forgotten what it was, but then that leaves room for the next new thing.
Same here. But I was hoping to learn more because I want to eat a more plant-based diet. Unfortunately I am late, at my age, to cooking, but I am hoping you can teach an old dog new tricks!
@@stevyd Right? LOL! I'm taking copious notes. Now I just need to figure out where to put them so I don't lose them.
Thank you for making this great video!
Loved this. Very informative.
Love these boot camps. great information
*NEEDED*
🤜👍🤛♡♡♡
...the gentle sound of the internet's huge sigh of relief...
Loved all these cooking tips for tasty veg! Thank you both!
great video! i love blanching asparagus this time of year. i also like roasting veggies in an infrared cooker. they come out amazing!
Thank you
Thank you.
Erin is the best!
I don't know about all the salting. While it's nice to not have watery salad. I also don't want salty cucumbers or limp cabbage.
I was wondering about that
meversace rinse. Then pat dry or thrown into the salad spinner
You could simply rinse and dry the veg. There isn't enough salt to be overwhelming, but you do need to keep it in mind when you put together a dressing.
The cucumber gets crunchy, and it’s not that much salt. You can then rinse off excess salt and pat them dry. You are controlling the amount of all seasonings.
Letting the kale soak in warm water is a great suggestion!
Great tips on the roasted carrots, thanks!
I love Boot Camp! I do not love vegetables, but you gave me some good ideas that might help me to enjoy my greens more... maybe. I generally prefer to roast them so any sugars turn to yummy, maillard-y crust - pole beans in particular - little green french fries. Thanks for sharing great techniques to help us all get the most flavor from some of my least favorite plants.
I have been shredding sprouts on a mandolin for a year or so now. The stem-end makes a great handle. They caramelize faster in a skillet that way.
I love watching people cook.
Me too. It's cathartic after a long day at work and my brain is exhausted.
i think it wouldn't have hurt to reiterate that kosher salt is a lot less salty than regular salt, so if you have regular salt, you'll want to adjust the amount for salting cabbage, cucumbers, etc..., otherwise they will come out too salty.
Excellent! I'm ready to go clean out my vegetable bin. Thanks for sharing. I learned quite a few tips and tricks. I would be interested to know a little something about the product you used for cooking. It looked like maybe it said Burton on it, some sort of electric cooking appliance. Thanks.
Vicki DiGradoIt’s a Burton Induction Hot Plate. They sell them on Amazon.
Thanks for sharing 👌🏻👌🏻👌🏻 very informative 🙏🏻
good tips for not letting the veg get dried out
America's children and families thank you for better cooking.
Pretty amazing knife skills
After blanching the green beans would you reheat then before serving or is this method only for serving cold?
The CLAW method only works if YOU have some fingernails. I play the Piano and do not. However, ONE of the ways of making Vegetables taste good is the same for making Leftovers taste good - learn to makes sauces of ALL types. Especially with CHEESE (I do not know why but Kids LOVE it).
I turned my attention away for a minute and looked back as she was bashing the cucumbers and said "...this is fun to do with the kids too..." and almost spit my coffee out. Of course I rewound and got the context, but hey, I am awake now.
Even Keith’s quarantine beard looks amazing
Umm, no it REALLY doesn't
Do you think the salt is drawing just the water out or the water is coming out but has vitamins etc in it?
Aside from rice, pasta and potatoes, I don’t use much salt anymore. I worry that the cukes and cabbage would be waaay too salty and I’d just want to rinse it off, which of course would defeat the purpose. How do others handle that?
I love this series. Hope there are more next week. THX!!!
Toss those sprouts in the food processor with the slicing blade and voila! So much easier.
Do you rinse the salt off the cucumbers, tomatoes, cabbage etc. before preparing them to serve? Seems like they might be a bit salty if they aren't. Thanks, great video.
No
The liquid that is pulled off and that you drain away takes a lot of the salt with it.
I was wondering too
Great knife for the cabbage... Could you share the brand please?
All this shredding makes me appreciate my Cuisinart
My favorite with Bacon. Brussel Sprouts and Oliver oil..
Alicia Mangar just omit the Brussels sprouts. That’s how I cook my cabbage.
@@jeanettebarr9090 as do l! Nothing new!!
Can we have Erin's cucumber salad recipe, please?
0:30 where’s Michael when you need him
Salting the cabbage for a salad is going to be something I'll do often I think. I use it in almost everything lately. 🙂
See ya!
💜💚
Salting the coleslaw for a couple of hours, then rinsing and squeezing pretty well dry, before combining with the dressing has made an amazing difference. Thank you ATK!
Second guy was stressing me out.
"You can talk and flip at the same time! They're gonna burn!" 😬
I continue to wonder IF we should expel cabbage when preparing COLE SLAW? Logically, I know cole slaw should be 'crunchy'..... But, is it best to to leave as is, OR, expel any water? Thoughts, anyone? 🤔🤔
The only time I've salted cabbage, was to make sauerkraut. When I make slaw, I let it sit in the dressing overnight. I make my dressing a little thicker because I know the cabbage is going to give off moisture. It has always come out great.
@@jrdube
Great idea leaving cabbage to sit in dressing overnight. I always use apple cider vinegar in my slaw. I love that flavor.
Have a wonderful weekend. 🌻🌷🌻🌷
Fabulous Question!
♡♡♡
i like mine pretty much completely fresh and crunchy but I only like it that way within a few hours of preparing. if you dont eat it all in one sitting without expelling the moisture, it leaves the dressing too wet the next day.
I add a little sugar and lemon juice to my shredded cabbage and let it sit for any hour, drain it, then proceed to make the slaw. Sort of like macerating fruit. It is still crunchy,
Save the salty cucumber, or cabbage water. The water is deuterium-depleted water. This is the good stuff. Use the water instead of Tamari or Soy sauce.
I was looking for the carrot recipe. Can you upload that please
Interesting... in my family, we fight for the juice of the tomatoes that’s left at the bottom of the salad :) spiced as it is with olive oil, salt, onion flavor, it’s just delicious when you dip your bread in it
Show me the best methods for making broth....chicken, seafood, beef. How do I store them?
vegetables that are salted to remove excess liquid...after allotted time should I rinse to remove the salt?
Practice makes permanent, not perfect.
i don't care if i never see another parsnip in my life, but love the rest
All sound delicious.
Love, fried cabbage in bacon fat. When done crumble the extra crisp bacon and mix in.
Or foil packs of sliced potatoes, onions,mushrooms ,carrots. Coated in oil and seasoned. Inter woven. On the grill.
Everyone gets there own packet, flavors meld and a cross of steam/fry& roast.
Keep on with the videos.
Love'm
I have informed Child Protective Services that you club your kids with a rolling pin!!!
The first veggie was Brussels sprouts? Pretty bold. And then followed by cabbage? Sure didn't waste any time getting deep into it.
How much heat for toasting the breadcrumbs? I got that you heat about a tbsp of oil for 1/4 cup of crumbs and that it only takes 3-4 minutes. Do you preheat the pan/oil and then add the crumbs or is it a cold start for the crumbs as it was for skillet roasting the Brussels sprouts?
Hi Pat - You can start the oil and crumbs at the same time over medium heat - watch them they can go quickly!
@@keithdresser4761 thank you. I find it too easy to burn my projects unless I know those things. 😉 I don't mind a little bit of trial and error but hate to waste too much time, effort, and potentially-great food by learning from my mistakes.
I think Keith has a ghost in his house. His cabinet door keeps opening and closing.
I missed that! Now I have to re-watch it.
So when he says to sprinkle those bread crumbs over roasted vegetables, is he saying to do that while they are roasting, or is this something that can be sprinkled on after they are fully roasted?
Hello - The bread crumbs should be sprinkled over cooked veggies - right before serving.
temp's for cooking were not specified, especially with items cooked in the oven
Does salting the cucumber make your salad salty tasting or does the salt end up in the liquid?
A lot ends up in the liquid.
Is there anything that can be made out of the rendered water from the salting of vegetables?
I got straight up anxiety when she said you could look away as you were chopping!
If you've ever watched Jacques Pepin work his knife, you will know true anxiety! He is FAST and amazingly accurate.
Me too, because I nearly lost a digit that way once upon a time.
Do you rinse the salt off?
The methods Keith demonstrated lead to delicious results, for the most part.
But personally, (after cancer surgery where I was "gutted like a trout"), I have trouble with the amount of oil he uses for "roasting" (pan or oven), his vegetables. So much oil, in fact, that I would have to call it "frying" the vegetables.
I know my medical condition puts me in the minority, but I just can't handle that much fat anymore.
Oh Keerist: I'm sorry to hear about you having such a difficult surgery. Cancer is horrible! I hope all is well with you now. Have a wonderful Memorial Day weekend. 💐
@@hyggegirlstefx988 Thank you for the kindness. I try not to whine about it, because, (at least for now), I'm cancer-free, although I have to do regular checkups with my oncology team.
But every time I go in, I see so many people that are so much worse off than me, most of whom manage to keep their chin up and keep smiling, it just reminds me how very blessed I've been.
And it ain't all bad. I find it's easier to keep my weight down these days! LOL
I wish you put metric conversions on screen for international viewers
Shredded Brussel Sprouts Equals Nasty Gas For Days. The is the worst ATK!
"Blanching" needs to be called "greening."
Blanche means whitening.
It's called blanching for historical reasons:
Originally (we're talking way back, several centuries, possibly even before cookbooks became a thing) the blanching technique was applied almost exclusively to meats. Meats turn white when they get in contact with hot water and their surface firms up which make techniques like larding a lot easier. At the time blanching vegetables the way we do it today (i.e. stopping the cooking process by using iced water to rapidly cool the veggies down) was impractical because ice wasn't widely available (at least not while most vegetables we blanche today are actually in season). And without the rapid cooling: blached vegetables would get soggy and lose their colour, rendering the excercise pretty pointless. When you blanche meats to firm up their surface, you don't need to cool them down rapidly, so the not having access to ice is not a problem when you're blanching meats.
By the time ice (or cold running water) became widely available enough to blanche vegetables the way it's done today, the term "blanching" had already been firmly established and become a synonym for: "scalding foodstuffs in boiling water".
MrAranton
Thank you for the explanation.
You chefs have to make things a bit confusing. But we love you anyway.
Being 'Mr efficiency' as I am, can you use that salted water in a soup or other dish? Seems a waste of perfectly good salt and nutrients... I'm weird that way, I know.
That carbon steel knife!
I always look at the way experienced chefs cut veggies... and just sigh. If I cut at that speed there would be an extra ingredient to the sauce - and it ain’t ketchup!
what kind of knife is that?
IDK if I'm doing it wrong or what but every time I try the claw method my hand gets cramps like an SOB.
Yeah, my knife skills are lacking too, and I nearly cut the tip of my index finger off a couple of years ago. I found a stainless steel guard I can wear on my finger so that doesn't happen again. I give myself a break. I'm no chef, but we eat homemade most of the time. Eating out is a treat, but we don't do it every week. Besides, salt content is an issue for my husband, and I can control that in my own kitchen.
Erin is the most. beautiful woman and deserves much more air time. She is a classy lady..
Can you wash the salt off?
Keith is roasting HOT!
Do you rinse the salt off cucumbers and cabbage?
No need to. Salt drains out in the water.
Green beans take a minimum of ten minutes to cook unless your water boils at a higher temperature than mine.
I think they may be using the extremely thin French green beans...I'm from eastern Kentucky we like them half runners, a big wide bean. My nanny liked a greasy grit bean she used to cook for days it seemed like.
Rebecca Cable I love those. I’m from New England (don’t hold that agin me) and we call them pole beans. We would have them with boiled potatoes and drizzled olive oil.
@@jamesec1949 I wouldn't ever hold it against you lol. My nanny called em all pole beans I think because they used cane poles to let them vine on.
They'd talk about the different types and that's where the greasy grit etc. came from. I would give anything to hear my old relatives talking about their favorite type of bean again.
Anyway, yes they are wonderful with potatoes. I've not tried olive oil with them but I will. I am not positive but believe nanny put a spoonful of bacon grease in her beans.
Will there be any loss of nutrients when we salt the vege before tossing them in the salad?
shredded brussel sprouts. 1 bowl = 10 hours work, thats why I became a baker.
You kinda lost me at raw Brussels sprouts, but I clung on until raw kale. Really? How many people over 50 can digest raw Brussels sprouts or kale?
If you eat veggies often, no problem. As you eat more veggies, your gut bacteria change, and you do better. In the meanwhile, Beano. Unless you have hypothyroidism, these are great for you.
Interesting addition of salt to eliminate excess water. However my hubby is on a sodium restricted kidney diet; so for me this isn't an option to even consider.🤔
I use sugar to eliminate water when working with shredded cabbage (to make slaw).
First speaker sounds intense -- but good info
It look’s like Keith has a cute beard face mask on