For the Best Roasted Vegetables, Start with Steam | Techniquely with Lan Lam скачать в хорошем качестве

For the Best Roasted Vegetables, Start with Steam | Techniquely with Lan Lam

For perfect browning, texture, and tenderness, the best way to cook vegetables is to steam them and reverse sear, rather than roast. In this episode of Techniquely Lan Lam explains why. Roasted Cabbage Recipe: https://cooks.io/4ikrvAr Brussels Sprouts Recipe: https://cooks.io/4im78CQ Roasted Fennel Recipe: https://cooks.io/4kJthga Get exclusive access to every recipe, review, and more: https://cooks.io/4ih3cU3 Sign up for our free newsletters to receive more delicious recipes, cooking tips, and exclusive content: https://cooks.io/4ik7sC9 Follow Lan on Instagram:   / lan_cooks   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 https://www.americastestkitchen.com/. If you like us, follow us: http://americastestkitchen.com   / americastestkitchen     / testkitchen     / testkitchen     / testkitchen   0:00 - Poorly Roasted Brussel Sprouts 0:34 - Reverse Seared Vegetables 1:20 - Prep the Vegetables 3:45 - Arrange the Vegetables 6:13 - Steam the Vegetables 8:42 - Brown the Vegetables 10:17 - Tasting