The food lab better home cooking through science ( PDFDrive ) 493

FOR MANY, MANY YEARS, I THOUGHT THAT I DIDN’T LOVE VEGETABLES I mean, some of them were OK I dug salads, carrot sticks were cool, artichokes were fun to eat if only for the novelty Asparagus was even good when it was still green and crunchy and dipped into Kewpie mayonnaise But for the most part, vegetables were pushed over to the “choke down with a cup of water when my mom’s not looking” corner of the plate I now realize that my dislike of vegetables is entirely my mother’s fault (sorry to break it to you, Ma) See, kids don’t dislike broccoli They dislike mushy broccoli They don’t dislike Brussels sprouts They dislike Brussels sprouts that smell like farts and have the texture of old cheese Ah, if only my mom had known how to properly roast or sear a Brussels sprout when I was a kid, I could’ve had a good couple extra decades of fine vegetable dining! In this chapter, we’ll discuss five basic techniques for cooking vegetables—blanching/steaming, searing/sautéing, braising, glazing, and roasting/broiling—the ins and outs of how they work, and the best times to use them With a little luck, I’ll turn every single one of you into a vegetable believer THE FIVE BASIC VEGETABLE-COOKING TECHNIQUES AND WHAT THEY’RE GOOD FOR ... fault (sorry to break it to you, Ma) See, kids don’t dislike broccoli They dislike mushy broccoli They don’t dislike Brussels sprouts They dislike Brussels sprouts that smell like farts and have the texture of... basic techniques for cooking vegetables—blanching/steaming, searing/sautéing, braising, glazing, and roasting/broiling? ?the ins and outs of how they work, and the best times to use them With a little... the most part, vegetables were pushed over to the “choke down with a cup of water when my mom’s not looking” corner of the plate I now realize that my dislike of vegetables is entirely my mother’s