Why are a restaurant's vegetables so much better than homemade ones?
Today, I show you why roasted vegetables at a restaurant are so good and how you can replicate them at home.
Inspired from @internetshaquille ‘s vid ➡️
Why are Restaurant Burritos Better than Homemade?: • Why are Restaurant Bur...
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Roasted Carrots w/ Rosemary - www.ethanchlebowski.com/cooki...
Cheesy & Garlicky Roasted Broccoli - www.ethanchlebowski.com/cooki...
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▪ The Food Lab by J. Kenji Lopez Alt - amzn.to/3eQeE83
▪ Salt, Fat, Acid, Heat by Samin Nosrat: amzn.to/3gMyWAw
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⏱ TIMESTAMPS:
0:00 Intro
0:28 Restaurant vs Home Cook
1:32 1. Salt is the seasoning, not herbs or spices
4:40 2. Use fats, thoughtfully
6:56 3. Embrace high heat (+ convection)
8:12 4. Give the vegetables space and time
9:21 5. Try parboiling
10:30 6. Frozen vegetables are your friend
11:41 7. Add flavor enhancers after roasting
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
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Preconceived notion I started before watching the vid: Butter. It's butter, isn't it?
Also haven’t watched the video yet, but I’m going to guess it’s butter and salt.
Buttah
This was my thought as well. I read the caption to my gf and said "I know what it is.."
I was ahead of the game then. I reheated meatloaf slices by simply frying them up in way too much butter for a friend & myself. Sooo damn good & crispy edges & yummy yummy yummy flavoring. Would not recommend more than once a year. But soooo good.
And salt. Don't forget salt
There is a famous clip of Anthony Bourdain making "Carrots Vichy", he adds 2 lbs of butter & 1.5 cups of sugar to a pan of chopped carrots. He looks at the camera and says "Now you know why restaurant vegetables taste so good."
They taste like shit.
I love roasted carrots and potatoes, with rosemary
@@mht5875 Thanks
I miss him.
Adding sugar to carrots? The dude was a better tour guide than a cook. Sorry but never liked him. RIP though
I worked at a high end steak and seafood restaurant and we steamed our brussel sprouts and asparagus about half way before shock cooling with ice. Then we tossed the asparagus on the grill for 2 minutes basting once with some butter, and tossed the sprouts in the deep fryer just before serving. Salted at the end. The sprouts were tossed in balsamic vinegar and topped with parmesan.
Then you probably couldn't work at just about any restaurant that is affordable to eat at and doesn't take all night to get your food. I'm curious, where have you worked that does things differently? The reality is if you want to eat out there are trade-offs. If you wanted to get crispy brussel sprouts at home with the perfect texture you'd still have to steam them them, if you have the extra counter space, air fry them with a spray of fresh, organic oil (or just roast them). The only real difference would be the oil and the lack of the need to to shock cool them because you are roasting and eating them right away. If you have some alternative ways of doing things that won't cause a restaurant to jack their prices up I'd love to hear them.
So kill nutrients and make vegetables unhealthy ✅
@@abrotherinchrist My brother in Christ, the people who watch this video aren't restaurantiers, they are home cooks looking to improve their home cooking. Relax.
@@ExiledStardust "Why are a restaurant's vegetables so much better than homemade ones?"
steaming and ice bath on the sprouts before deep frying- did you toss on a towel for a long time before frying? I like the idea of par-steam/boiling before doing a pan fry but the chance of sizzle and pop (of my skin 😅) worries me a bit. I guess it’s just putting open side down and letting the water release out?
I remember cooking for my husband's mom, and her being "how does the rice taste so good???", and eating a couple of portions of just rice. I told her I had added salt and a small amount of olive oil, and she got offended, as she doesn't want to eat a lot of salt, and oil is high in calories (but it's healthy though, so IDK why she avoids oil). I explained there wasn't much in there. Usually she cooks without salt and oil, and then eats a whole bag of potato chips in one sitting. No salt craving after the rice though. So, if you have to choose between yummy food and tasteless food followed by junk, consider making your regular food tasty Steamed sweet potatoes are really yummy IMO :)
@lollsazz seems like her body needs a certain amount of salt!
@@jillnagle3260 sodium deficiency
I think she may need to reevaluate a lot there
My wife has concerns over salt so we don’t even have salt in our house and get the low sodium versions of everything, you get used to it after awhile
@@thorneto2742 But you don't eat a whole bag of potato chips each at the end of the day, do you? That was my main issue with it: she didn't put salt in her food, but then seemed to have a huge craving for it at the end of the day, and if you're compensating THIS much, it's better to put some salt in the food and skip the potato chips, which are unhealthy in several ways. And also, the amount of salt in a whole bag is way too much
As someone who has worked in a lot of restaurants: seasoned blanching, butter/fat
Do you mean season first, then blanch, then cook with butter and fat? Or do you mean season the water that you blanch in?
@lm aa I completely agree with you, but I would add a *tiny* amount of sugar to the water. That's a trick my grandma told me, I can't explain what it does but it makes the asparagus somehow even better! 😅 And I put a bit of butter on top of the cooked asparagus, but that's totally optional.
@lm aa ahh thank you for explaining!
@@goldfishy Sounds like he seasoned the blanching medium.
@lm aa Cook asparagus with the peel. Sounds good and sensible!!
As referenced multiple times in the video, reading “Salt, Fat, Acid, Heat” and “Food Lab” did more to improve my cooking than anything else.
I'm reading this book now and I agree!
dude make a youtube saying, use oil and salt. yes sir!
Here is another few. Everything salty gets a tiny pinch of sugar and vice versa. Always roast your tomato paste! and then add a pinch of sugar and caramelize it with it, and then quickly deglaze it, before it burns. Timing and playing with the heat is crucial here. If the recipe calls for glossy onions and yours get brownish. Throw them away and make new ones, because it will kill the dishes intended taste. Always balance acidity with some sweetness, not necessarily sugar! Carbonara does NOT contain cream!
My favorite is sweet, savory, fatty, and acidity. Makes every food taste well rounded.
@@TheWutangclan1995 bitter is definitely missing. You might not think that, but what is a tomato sauce without bay leafs? Thyme, rosemary, basil, mint leafs, estragon, salvia...are all bitters, especially the last one. Now imagine cooking without these and what the dishes would taste like without them?
Another note on frozen produce: they're often picked, processed, and flash frozen at peak ripeness or readiness. So if they are out of season where you are sometimes depending on the food item frozen can be better than fresh at the supermarket
Only downside is that frozen vegetables lose bite texture due to ice crystals having ruptured their cells. But you can always make a nutritious broth or curry with them.
@@pfefferle74Not if they're flash frozen.
This reminds me of watching Good Eats with Alton Brown back when it first aired. It's not just a recipe. It's an explanation why it's done that way. Parboiling, soaking in brine, sitting in oil. All really good preparation techniques.
I still use Alton Brown's recipe for brown rice by baking.
I still use as much of his recipes as possible. His show was the best cooking show they have ever made. Bar none.
I like how you talk about the different goals between home and restaurant cooking. This distinction is also good for everyday vs. festivities. When you make whatever is the most important meal of the year, whether that be Christmas, Eid-al-fitr, New year's, or whatever is most important to you, don't be afraid of fat. You buy all these great (and often expensive) ingredients for a feast. Make them taste as good as you can. It's once a year, treat yourself and your loved ones.
Hell yea
Or just pay a restaurant to do it instead of wasting your time
@@martinlutherkingjr.5582 okay why even watch the video then lol
@@garrettbaratheon567 To understand what the differences are between restaurant and typical home cooked food and prepare your meals accordingly for non-special occasions. If you’re just going to try to emulate the restaurant and it’s a an infrequent special occasion it could be a waste of time.
@@martinlutherkingjr.5582 ahh i see your point now
One method I use for root vegetables, instead of parboiling for 6-8 mins simply season and oil as normal and cover the tin with foil for the first 15 mins. This steams them as the moisture cooks out of the vegetable within the pan, softening them up and then when you take the foil off they go and brown just as nicely! Easier than parboiling and saves a lot of energy and water too
Thanks for the tip
Nice one
this is how my grandmother did it
Ooooooooooo
Do both: Parboil for 5-7, then cover with tinfoil for first 5 minutes of roasting, then 12 min, flip and 12 min more to perfection.
salt is like some magic cure for bland cooking. My partner told me I need to add 'salt, vinegar, and either sugar, sweet chilly, or honey to sweeten'. It's seriously improved my cooking. Everything pops.
add some Umami to the list and you will have the essential 5 taste buds covered. (fish sauce, mushrooms, tomato, etc)
@@Aerogrow you need something bitter. Sweet, sour, salt, umami, bitter.
Your business partner? Or partner like “howdy”?
try adding a drop or 2 of tabasco, and a tiny pinch of something bitter, like cloves, allspice, anise, or most popularly and available - nutmeg. Just enough so its *there*, but not enough to affect the flavor profile.
Why do you call yourself princes?
This is one of the best cooking channels i've ever seen. YT randomly recommended this and I'm hooked. Great visuals, great teaching, good sound, and actual units (grams) instead of arbitrary or weird units.
I knew most of this, especially the importance of salt and oil, but I NEVER thought of parboiling anything other than potatoes before roasting them but that seems like an amazing idea because it will help the salt work its way deep into the veg and make it so that when you roast you can do an extremely high heat and focus purely on crispiness not needing to worry about overall doneness.
I microwave vegetables and get great results. I think I used to parboil them ( back when I enjoyed making things more complicated than necessary). But Honestly, cut the veggies, add a little salt, microwave thirty seconds, shake them , microwave another thirty seconds or a minute. Then cook like a par boiled vegetable. Advantage : better browning and less complicated prep
To clarify: cut the vegetables, put in a sieve, salt and allow to sit a little while to let the salt penetrate, allow excess water to drain off. Microwave briefly to dry surfaces and lightly cook the interiors. Then roast or sauté as desired. Works great with potatoes and carrots
Saves power too.
This is common sense and has been a cooking technique for centuries until people stopped cooking at home in the past couple of generations. This video is introducing the sundial as new technology.
Repent to Jesus Christ “Now that I, your Lord and Teacher, have washed your feet, you also should wash one another’s feet.” John 13:14 NIV h
Tip on parboiling: throw in a half teaspoon of baking soda to the water. The alkalinity will give you crispier outside layers :)
I have heard that baking soda destroys some valuable nutrients in veggies, like vitamin C. Have you heard this?
@@melstarr1864 vitamin C is extremely labile, it gets destroyed by heat, light, gets dissolved in water. So the parboiling itself destroys it, regardless of the use of baking soda.
@@MariaPetrescu Ah, so perhaps vitamin C is destroyed by cooking anyway, but I have read that baking soda can damage other nutrients as well, such as vitamin D and riboflavin. I was taught not to use it when boiling/blanching vegetables because of these types of nutritional impacts.
Yes indeed, using Baking Soda can turn our Sun into a Black Hole...please use it sparingly.
Yes it does. I did this with roasted potatoes today. Delicious!!!
I'm lucky I grew up in Spain. We make everything with olive oil, salt and garlic and that alone will yield amazing taste in any vegetables. Amazing video, I love the scientific approach to it, really helps me understand what's happening inside the oven / pan. New sub
I love you that you teach us HOW to cook and not necessarily WHAT to cook. Such a helpful video!
Yep! The “how” and “why” tips give more tools to use in more situations!
@@whatisahandle221and who could forget the when where and who(m)
This video style with the different experiments does a lot for me in terms of learning better ways to cook and the reasons behind a certain kitchen method. I also tend to learn a lot from the "blueprint" style videos where you lay out "these are the components that make up this type of dish and how you might play around with them for your own meal"
I agree!
+1
100%. I feel so much more confident cooking after watching Ethan's videos.
yes excellently researched, explained and presented, very good
I just tried the parboiled technique with potatoes we picked from our garden. Life changing. My wife literally said “dude this is even better then restaurant potatoes.” The time and space tip helped too. Normally I would have roasted in one real full pan but this time I did two. I think that really helped.
Another tip just for potatoes, put a small amount (say half a teaspoon max) of bicarbonate of soda in when par boiling. The outside of the potatoes will go very fluffy, which makes them every crunchier after roasting.
"Don't crowd the pan." Yeah, I get that. But that's a harder tip to follow if you're routinely cooking for an entire family, and often guests. To space them out the way he recommends, I'd have to use like 6 to 8 pans, lol. Which leaves no room for anything else in the oven. So if you're a single person or a couple, then by all means do that. For people like me, you just have to embrace the crowded pan, and adjust temps and times accordingly. It takes some experimentation, and it's different for every veg. I've found cutting larger pieces helps, that way they aren't cooked to oblivion by the time they're brown. EDIT: Oh, I almost forgot! If you need veggies to brown faster (like if you have to crowd your pan, lol), use an older, darker sheet pan to roast them. That shiny new sheet pan will reflect to much heat away. Darker the pan, the browner the roast. Save the shiny pan for cookies and biscuits.
Your wife calls you "dude"?
@@oliviamartini9700 yea? Are we the weird ones? I mean I know we are lol, but I didn’t know this was weird. 😂😂
@@maxwellnewsome5903 me and my husband call each other dude and bro all the time, i think olivia is the weird one 😉
Chef Lisa in cooking school I went to would hold her trusty spoon up up, wave it as if it was a magic wand, and say "Fat is the carrier of the flavor", and "There is never enough of salt". Those are definitely powerful spells that make your food taste better.
Thanks for making this so accessible to people. As a chef I get all this but you have made it so easy for the home cook to adopt our practises successfully. Bravo!
Worried?
The blanching of root vegetables before roasting is definitely a good idea. It also helps to prevent them from drying out which can easily happen when roasting in the oven. Thus, they become juicy inside, and crisp on the outside
I had previously only used parboiling on pork before it goes on the grill. May try it with root vegetables, now.
you're 100% wrong. it is good for rinsing the starch from potatoes though.
@Viggo - For root vegetables like carrots, freezing prior to roasting is a much better method than boiling, if seeking moist & fluffy with crisp exterior. I just oil mine and cook fresh, though. When doing roasted carrots I prefer a 600F convection oven. I was using a pizza oven with steam vents open.
Yo can just put a pot with water in the oven and the veggies don't dry out.
@@veritorossi They also don't roast as well. For better browning, do you finish under the broiler?
Great video! I’m a line cook at a high end hotel. I’ve gotten that question before. Why is this or that better in restaurants? My number one answer is fat and salt. Acidity is also a big one. Sometimes that missing component of a sauce is a great red wine vinegar or some lemon juice. You could spend the time building a great sauce and not taste any of the components without the right amount of salt. It’s amazing tasting a sauce over and over again trying to figure out what it needs when in reality it just needs more salt.
I actually discovered the last tip on accident myself 😅 I was making baked salmon in the oven and had some leftover lemon, so I roasted some asparagus with salt, pepper and oil then squeezed on some lemon at the end. It was the best asparagus I ever had cus it was all crispy and zingy. So now its the only way I make roasted green veggies.
I discovered par boiling this past summer, and it has just radically changed the quality of my roasted veggies. Definitely a bit of an added pain but certainly worth it. Great video!
Tip: Don't pour oil on the veg, instead *mix oil & veg in a bowl* to make less oil go a lot further than just pouring would do. (Which you also show in the video, it's just worth mentioning!)
Totally agree
I get what you're saying but if you think Imma dirty one more dish my non-dishwasher-having ass has, you're sorely mistaken XD Plus, you can toss them pretty well on whatever you're cooking them on, people are just lazy and/or busy and already taxed in their day-to-day life.
And waste 60% of the oil in the bowl? No thanks.
It entirely depends on what you're using the oil for, but yes, if you just want oiled veggies, mix it, instead of just drizzling on top. You can just do that on the tray though.
I pour it in a plastic bag with the vegetables and shake it. Distributes it perfectly!
Definitely need to roast things at a much higher temp. For the longest time my go to was 360-375F but I will definitely crank the oven much higher towards 450F for better results. And something I picked up in an old Cornish recipe book, once you pre-boil potatoes in salted water...you put them back into the pot and over very low flame, give them a stir. It drives off more water within the potato, then when you add oil to roast it they become so much more crispy
Great tip! will keep that in mind
I can only speak for potatos, but yes crank the heat up as much as you can. I make my potatos at (i think it is, using °C not °F) 500-550 °F and they turn out pretty good.
To add to that tip: the more the potatoes mush up as you stir them over low heat, the more crispy surface area you will get. The potatoes should ideally have a sort of creamy layer of potatoe residue on them. Yes you will break some potatoes, trust me it's worth it.
@@JustanamebroDK Yes, the craggly bits are where the flavor lives!. My relatives in wales used to use a fork to rough up the outside, but I find if I am just a bit brutal with them when tossing them with the fat, after par boiling, it's good enough. :D
put them back into the pot... do you mean after draining the water? was confused when reading that part
Being from Italy I always wonder when I eat at an American restaurant, the food is always overdressed with salads coated with overly sweet dressings, the veggies are oily etc. For many veggies the key is in sauteing them with garlic (not garlic powder), or roasting them with the addition of garlic or onion, this will add flavor, a simple drizzle of extra virgin olive oil a sprinkle of sea salt and some oregano over veggies such as tomatoes, peppers, green beans, but not on all veggies. Less is more.
Yet world chefs may say different. You have to find the crack that gets them addicted. All this guy is doing is chasing that high. Plus there is a bit of science that is easily replicated. And a man who has had nothing but water all his life will kill for a cup of salted piss.
Well said!
Olive oil is great to drizzle but burns so not great in cooking. Need to be careful and make sure you do not get the fake merried with crap olive oil as well, here in the states. Do you have to be leary in Italy of the same fraud? Coconut and avocado are better choices for healthy cooking. (higher burn temps) in USA.
@@susiemiller2621 in Italy Olive oil is considered literally a sacred product, not joking, lol!! The laws for its quality controls are extremely strict, giudicial punishment and fines are pretty steep when companies are cought fraudulently manipulating food products in general in Italy, more so for olive oil. In regards to coconut oil having a higher heat resistance, this is a myth that I only hear coming from the United States. Coconut oil starts deteriorating at about 50 ° Celsius circa where olive oil smoking point is at about 180-200°, you will have a much lower smoking point if the oil is not pure. I don't know much about avocado oil, but I do know that Europe has set standards that vary between countries in regards to the cold process for coconut oil, which can't surpass a certain temperature ( yes it gets heated but still called cold process), where in the USA there are no standards for this process and is still called cold regardless of temperature used.
@@baba-sm1fm "Coconut oil starts deteriorating at about 50 ° Celsius circa where olive oil smoking point is at about 180-200°" - solid argument, mate! You've just compared deterioration to smoking point, like comparing apples to oranges.
I LOVE how you cite your sources!!!!
Your mayo on grilled chicken made me realize this when I tried it, as well. I always wondered why my grilled chicken salad always tasted flat compared to when I buy it at a restaurant. Always appreciate the knowledge you share 🙏
100% it’s a super important concept in almost all foods.
I marinade my chicken in Greek yogurt and it makes the chickens taste so much better! Recently started doing that after watching a middle eastern recipe on KZhead.
@@Homer-OJ-Simpson could you perhaps link the KZhead video to the middle eastern dish? All good if you can't 👌
no restaurant uses mayo for frying/grilling.
@@PLF... maybe not mayo, but any fat would have a similar effect of making the flavor pop like Ethan describes in his video (ex. Butter)
I'm a roasted veggie addict, and I have to say I'm proud that I've figured out most of this already through trial and error over the years. Its always good to reassess old habits though. :D The final point about "flavor enhancers at the end" is a great one! I have a favorite recipe of brussels sprouts, green beans, and broccoli roasted with garlic powder, gochugaru, and sea salt. As soon as they come out of the oven, sizzling hot, I drizzle on some tamari, then after another minute I add a splash of fresh lemon juice. The veggies soak these up without getting soggy, since the pan is still hot, and wow the flavor is fantastic. :D I often have this as breakfast with a bright-yolked egg. ♥
This video doesn't apply to South Asia
bro you gotta drop the recipe
@@AKumar528 why? I'm South American so I'm legit curious
Parboiling does work for a lot of veggies! It gets them up to cooking temperature faster than the oven will...because the over is drying them out before they cook. And a teaspoon of salt AND SUGAR gives them flavor and caramelizes them when they hit a HOT pan. Just slightly drain them for a second before, and a light spray of cooking oil helps.
Im such a dunce in the kitchen. This really broke things down and explained it in a way that made total sense! Took the worry out of it! Great job!
Something indispensable I learnt from Salt, Fat, Acid, Heat is to season the water you boil your vegetables in liberally. Not only does salt impart its flavour to the vegetable, but the raised osmotic gradient from the salt actually stops flavour inside the vegetable from escaping into the water. The recommended amount to season the water, is the not very objective measure of "brackish like how you imagine the taste of the sea". I'm paraphrasing, but the point is, it's likely much more than what you are used to. I always blanch my greens in "brackish" salty water now and they turn out amazing!
THIS!
Salt doesn't have flavor.
My experience of the sea was the Gulf, so this advice always confused the hell out of me until I realized it wasn't an objective measurement. So I halved the salt and now I'm happy. lmao.
@@PLF... and this is why we need cooking lessons in school
ACKCHYUALLY the osmotic gradient causes some of the water in the veggies to be drawn out of the veggies and into the salted water, so the opposite effect of "locking in the flavors" lol however boiling/marinating veggies in a brine without a doubt makes them tasty (cus of the flavor-enhancing power of salt being drawn back into the veggies)
I always roast my veggies underneath a whole chicken. The chicken fat mixed with the spices drops onto them and makes for the tastiest, most amazing veggies ever.
Definitely going to try this tonight👍 do you have any issues with them being soggy at all?
What is your profile picture hell to the naww
@@zachquinones3636 I have no experience with American chickens. I try to buy the best chickens I can get. They do release some juice while roasting but I find that it helps with the cooking of the veggies, especially things like carrots or potatoes. It’s almost like a basic chicken stock. It’s never so much juice that it doesn’t evaporate or get absorbed during the cooking.
@@morningstar8187 problem with American chickens is their packing heat 9 mm or 45 caliber Glock
@@dustyoldhat and you respond to a comment with what your Cappy dusty profile sounds like how you doing ??
This video really elevated my vegetable cooking skills to the next level. Went from simply stir-frying or steaming to trying out parboiling and oven heating. Kudos!
I love the idea of boiling them before roasting I will definately try this thank you!!!
We always do that in my household, surprised to see that people just straight up roast veggies without boiling them first
Semi-boiling cut spuds is definitely a step I will never NOT do when roasting. The oil coating creates a sealed casing which allows the extra moisture inside to steam them up to perfection. Reply
I prefer a nice steam but will boil if I feel too lazy lol.
Par boiling brings out sugars and starches which encourages better browning and more flavor (Aka. the Maillard Reaction).
I've been surprised how tasty frozen brussels sprouts can be. I microwave them for a minute or two, and then sear them in a very hot cast iron pan with olive oil and Red Boat Salt. Parmesan cheese on top when they are done. Freaking fantastic.
my grandma does that, no cheese but yes, I AGREE
I wouldn't recommend heating olive oil, only using it after it's been cooked in something like ghee. Heating olive oil makes it bad for health and taste bad (IMO)...
Oho! Thank you! I have tried frozen Brussels sprouts. Tried just steaming. Yuck. Tried roasting, but I must not have done it right. This though...very helpful.
@@revannoct6571 how bad for health
@@revannoct6571, well I know that burning olive oil is very easy at high temperatures so is that what you are talking about because that can be fixed by using extra virgin olive oil
4:57 I want to point out that while a temperature of 50F converts to 10C, a temperature DIFFERENCE of 50F does not equal to a temperature difference of 10C. Using your measurements in the video, 310F converts to 154.4C and 259F converts to 126.1C. The difference is actually over 28C
Good catch! I think the error he made was using the conversion formula C = (F - 32) / 1.8 and directly inserting F = ΔF = 50. Instead, we want to find ΔC = C_2 - C_1 = (F_2 - 32) / 1.8 - (F_1 - 32) / 1.8 = (F_2 - F_1) / 1.8 = ΔF / 1.8, i.e. the offset (-32) drops out.
Bro I didn’t even catch that
Some people are just bored.
Fahrenheit should never be used ever
Well no one important looked at the C anyway :)
We actually started cooking in veggie broth and I basically almost always use simply salt, pepper, and garlic powder if you want. Occasionally I will throw in some smoked paprika for certain things. I also like to use a little honey and balsamic vinegar on my brussel sprouts minus the veggie broth. Sooo good.
Love how you explained what was going on at the surfaces of the vegetables when you add oil and salt. Truly made me understand why it worked. The experiments were the cherry on top. I rarely cook but as a scientist this video was highly enjoyable from a learning perspective.
that was 10000% fantastic! I've been a culinary instructor for years, and try to bolster my lectures with McGee, Kenzi et al. People can cook way better when they know how and WHY things happen. ANd how to FIX ''disasters'' so they don't happen again. Much respect from Denmark!!
What I love to do on potato dishes especially, Fry garlic/ herbs of choice in an oil just to infuse the oil, then use that oil in the oven to roast with the Veggies after making sure you have seperated the herbs/spices so they dont burn in the oven, and afterwards mix them back in.
yesss
My kid would not eat vegetables. Then I started to roast them and now she LOVES them. The crispier and browner the better.
I've always struggled with making properly crispy roast potatoes. After watching this, I think my problem has been having the heat too low and the pan too crowded. This makes me optimistic to try again.
Any results? I'm curious
You want really crispy potatoes? Do the par boil with salted water and throw in a half-tsp of baking soda. The alkaline water breaks down the surface of the potato. Strain and let them cool a bit so that more moisture evaporates and the surfaces are drier. At that point add the oil and roast. Thank me later.
Also, add baking soda while parboiling to make them EVEN more crispy.
Weird replies. Of course the baking soda goes in the water while parboiling - where else would you put it (BLEH)? Salt the water while parboiling - and then salt the potatoes again after. Half the point is to saturate the potato throughout with salt - kinda like brining. Salt at the start, salt in the middle, and finish salt the final dish. Salt to taste obviously - have care - don't give anyone hypertension. Dehydrate? The potatoes are being par-boiled in WATER - not going to dehydrate (do people parboil in their dehydrators? srsly?). Wash? WUT?! XD Don't wash the potatoes after parboiling! The whole point is to break up the surface so that you can roast the high surface area starches. If you use too much alkaline, or you boil too long, and you end up with a mushy potato mess that is on you. If you need to wash you are doing it wrong. PAR BOIL don't boil-to-death. The potatoes should have a fluffy surface but not be complete mush. Google: The Best Crispy Roast Potatoes Ever Recipe Serious Eats. Do that recipe. Not the other crazy advice this comment got.
@@Dap740 wait you just put raw potatoes directly in the oven?
As a chef a lot of great points but I must say, couple of my suggestions, Use unsalted butter usually at toward the end of cooking (butter burns at a lower temp then oil) e.g. part boil your carrots then add them to a hot pan with some oil colour a little and when almost done add a spoon full of butter and foam to finish, maybe some honey with the butter. In the UK the veg that is sold in supermarkets for the most part is as good if not better than what I've gotten from dedicated veg suppliers. Butter makes everything better, like literally almost anything
Sorry, with this method are you still roasting them in the oven and adding butter to that pan towards the end? Or are you cooking them in a frying pan? Really want to try out with butter, thank you for the tip!
@@williamwidegren2027 Sounds like he's referring to the pan on the stove, not a sheet pan in the oven the way he described it. Not an illegitimate way to do it, but it was not what Ethan was describing. Also, while I love butter, it is not in my estimation the end all, be all for oil used. I often roast with olive oil in the oven, it's tasty, but not quite the same as butter. Now, if I'm to do carrots much like he described, then yes, definitely will use butter there.
A whole video in on youtube about how salted vs unsalted is almost no different lol adam something or other
@@ottomattix86 As far as use, that's right, but unsalted butter may taste a bit sweeter, or flatter, salted butter will enhance its flavor some, but what we have for salted butter these days is nothing like it was in earlier times as it was used as a preservative before refrigeration.
Thanks!!
I just quickly need to say that your production quality is absolutely top notch. Very well researched and presented stuff!
I have been cooking for more than 40 years and I think this video is fantastic! No wonder you are going to have 2 million subscribers soon, and I added my name to that list! Thank you very much!😊
A lot of it is also related to culture. I hated restaurant vegetables when I moved to England because they were too hard, I only liked the homemade ones from my country. In Romania we make broccoli, cauliflower and beans in a soft way, and I always found it really nice. At the restaurant I always found them inedibly tough and chewy which was strange as I am one of those people who absolutely loves all vegetables. Even when I made some for my friends they said "it tastes good, but the texture is too soggy" - I couldn't believe it. How could they like those "inedible" hard vegetables. Then they said they like to feel a "crunch". In recent years I've been perfecting my cooking skills, watching a lot of cooking youtube and now I see that actually, the "correct"/"chefy" way of cooking vegetables was the crunchy, not soft way. My palette also evolved so now I can cook them in the correct way and I can also eat them at the restaurant. However deep down I still like my soggy brassicaceae veg and this is how I cook it for myself when no one's around 😅
I only like soft brassicas, I usually just steam broccoli and even if I roast it, it takes forever until it is done enough. I mostly don't eat restaurant vegetables because they are too undercooked and crunchy.
Different strokes for different folks. I like them soft too. Steam them to keep nutrients in.
There is no right or wrong! Only preferences
Japan's pallet is the same way - nearly everything is as soft as can be, and it's tough to find good, crunchy foods you can sink your teeth into. However, when it comes to broccoli, I completely agree with you! Soft and soggy is the only way to go. With lots of butter... Lol 🧈
i don't believe in correct or incorrect ways but i personally like them cooked just past crunchy. i don't want them crunchy i want them like, firm. assertive lol. like i don't want to have to gnaw on a broccoli stalk i like soft ones too though. i have stomach issues and soft ones are better for me. actually a lot of people with different physical needs have to have soft veggies
Another thing to remember is the multi stage nature of restaurant cooking. Layers of prep work were done before the product was finally finished and sold. Things were likely "fatted and salted" at each phase of that process.
Over the years i've picked up on these things. They all are great tips! Specifically giving the veggies space + high heat (and salt of course!)
I love your rational scientific approach to cooking. And quickies like this is great in times of ever growing to-do lists. Thank You
Notes: 1. Use Salt. Salt season the food, while spice and herbs do not. SALT CANNOT BE SUBSTITUTED BY SPICES AND HERBS. You can salt the vegetables through sprinkles or boiling, before or after roasting. 2. Use Oil. Oil not only distributes heat, but also flavours. They also prevent vegetables from going rubbery, and serve as a medium between flavours and tongue. 3. Embrace High Heat and Convection. A good roast happens with high heat and dry food. Convection helps to drive water out of the vegetables. 4. Space & Time. If the veggies are not spread out, they are steamed rather than roasted. You can use two pans in between if your pan is too small. 5. Parboiling. You can boil your veggies first before roasting, making the cooking time shorter. In certain cases (potatoes, starchy veggies), the results may be crispier. 6. Frozen Veggies. They are great and need not to be thawed. 7. Add Flavours and Enhancers after roasting.
Types of seaweed could potentially replace salt for those who are very sensitive. Maybe a bit of nutritional yeast and/or ground celery seeds too. And there's one more that's not coming to mind at the moment... But in general I have to wonder if our attachment to salt stems from being so used to it with how abundant it is in civilized society. Hunter-gatherers/paleolithic people wouldn't have had salt I imagine, so perhaps it's optional to a certain degree but technically required by our bodies, and they got theirs through salt absorbed into plant foods and/or fish?.
You don’t need as much salt. Sub spice for salt (black, cayenne, chili) and you will get flavor.
@@shanonsnyder9450 No. You need salt.
I don't support parboiling . It squeeze out nutrients.
Is this his channel or yours.
Absolutely love this video style, so educational. Immediately thought of oil. Heard anecdotes of how the kitchen adjusts “messed up” meals by balancing salt / sugar / oil. Makes ordering veggies so tricky, especially when trying to lose some body fat
Eating food cooked at home is generally going to be better for your health and cheaper as well. It does require you to cook and take the time to buy the ingredients, think about what you'll do etc, but it has solid benefits.
@@Kavriel totally. gotta keep chopping😄
You don't have to worry about what you eat if you work out more 😉
@@jdamommio While a ketogenic diet works for some people, it doesn't for everyone. Obviously you're going to get a hundred different opinions here, but generally, balancing your food groups to maintain satiety and keep a caloric deficit of a couple hundred calories a day is the most effective long-term weight loss strategy. Carbs get a bad wrap because often they're prepared (as evidenced in this video) with lots of fat. Fat isn't bad either, none of the macronutrients are bad - but carbs help people feel satisfied after eating. Cutting them from your diet can work for short term weight loss, but in my own experience, isn't effective long-term.
@@jdamommio well that's why I was addressing a comment about body fat, not nutrition :)
Great video I love the comparison with the side-by-side with the vegetables close together, like you said, you steaming them versus the other ones are kind of being roasted when they’re separated more distance apart, I instantly grab mine and put them on another pan.
I appreciate all the science and the “why” of ingredients and processes. Great video; you obviously did your homework.
I love that when the video starts you get straight to the point. No stupid intro or anything. 10/10
Something I've come to learn from working in a restaurant when it comes to the perception that food you get from eating out is better than what you make at home is seasoning. Almost everything that you eat at a restaurant will be seasoned just to the cusp of perfectly seasoned before being too salty, and while yes there are differences in technique and ingredient sourcing and some other things that can have effect on final product, I encourage those out there that are not confident with seasoning their food to really try to push the limits of how much salt the food can take before becoming too salty. I think many people would be surprised at how much salt certain dishes can handle and the flavor can be vastly different when seasoned properly. Seasoning is key.
That's a long winded ass way to say, salt ya food and give it a taste. This whole video, I am convinced is a troll video. There's no way someone elongated common sense for real. Nobody is that meta hipster ridiculous.
Salt is tasty, but salt also causes high blood pressure and cardiovascular disease. Most people know that seasoning and fat is that what makes restaurant food taste good, but choses not to eat that unhealthy at home.
first, i only use pink seasalt. these video's don't say what Kind of salt. that's my main criticism, (since he did ask what we thought,,,So,,onward,,,, Everything Else was wonderful. the information, the way he explained ALOT of things home cooks prob. don't know but would do if they really want to make nice food and getting a temp gauge, would not be that hard, but i would never think of it... or realize it's helpful. Im Italian, so i know to use just a little goes a long way,,, i like how he measures it,,, lol, i save time and dishes and just tip the tin of oil and fill up the white plastic cap one time or two. (i just made panckes alot of them, at a certain point,,,, i mixed water and strawberry jan,, poured it over the pancakes that still were dry from cooking and i didn't pile then with butter cookiing,,, the water, jan were thrown on in the end for a nice little tiny sauce and color,,, i put the olive oil in a little corner and always make sure i use it heated. It's one of my tips for feeling full,,, i eat at least a tiny amount of olive oil every day,, (warm, not cold,,, cooked and warmed in the food. AND, the roasting,,,, (parboiling is a good thing,,,, 6-8 minutes seems like a Long time,, to me. i would try to get the water to boil Really hot boil then 5 minutes,,, test them,,, if they are not quite ready i'd do maybe another minute OR is it's a softer veg. i let it sit in the hot water until it tenders up properly. (like don't over parboil them) (im being very technical but cooking is technical and we want it to be Gorgeous. The type of roast he was looking for is not at all what i like. i would not like the dark, dark, too close to burning point. i like more of a brown,,, or if you have a simple sauce that will help brown it,,, maybe soy sauce and ? a bit of brown sugar,, (just a bit that you could spoon over the veg during the cooking process to give it a browning effec and keep it plump,,, they got kind of withered, imo. Yes,, a sauce with even a Touch pinch of butter spooned over carrots,, with some little amount of ginger (tiny),,, That's how i like to roast,,, and i always, always turn potatoes over,, move them on the pan,,,having the potatoes with 3 sides and a skin side are perfect. just letting then sit there and roast without shaking the pan and getting it all flavored by moving it around,,, turning each veg over,,,, (just putting them in the oven and letting 20 minutes go by,,,, Just not a way i would ever do it... Those are my thoughts,,, Im really NOT bashing this video. All the basics are real,,,, he laid it out perfectly,,, Especially the Foundation at the beginning,, that gets a award for teaching us. i cant' use alot of salt, that's why i use pink himalayan, you don't need as much.... On certain holidays my daughter just salts alot more than my usual amount,,, It is SO Feastlike,,, i do salt up well about 2-3 times a month,, just to savor that part, i can't get bad water retension if i only do that 2 times a week.
Years ago I cut back on salt quite heavily now almost everything tastes way too salty. From my experience, it's very personal how much salt will be too salty. I used to love tons of salt now just a tiny bit could make something way too salty for me. I cut back salt in all recipes now by at least half, and eating out can often be a salty experience for me. Most restaurant food is still good, fast food is basically unedible.
@@petpaltea why do muricans believe that bullshit and are afraid of salt
This was so amazing to get to know about, thank you so much for your hard work and effort!
I've given it a try today. Parboiled very fresh carrots and a few potatoes both in sticks, used more salt than i normally would plus lots of butter and garlic and put it in the oven at the highest possible heat - result: great tasting veggies which looked ripe for a restaurant! If i should make a guess - the butter did most of the work. Thanks for the time that went into your tests and posting the results 👍🙏
I was waiting for a mention of frozen vegetables. Thinking it would never be mentioned! And it did. You really make our kitchen life easy Ethan!
So on that note and this is VERY important - for people who do not live in areas that are at peak growing season all year round. Frozen vegetables are picked at their most ripe stage vs most supermarkets when tend to pick early to avoid spoilage or so they can ship world wide. Same thing with canned veg like say tomatoes which are never picked when ripe (unless you are lucky) so I always go for a can of good whole tomatoes - they are at peak ripeness and have very little processing done to them. We shouldn't fear or disparage canned or frozen food (except when overly processed or from a restaurant that charges top dollar for frozen food, which is usually over processed anyways).
@@albuseisenhorn3385 great advice! Good to know
@@albuseisenhorn3385 the biggest problem for canned food is the plastic lining in the cans. agree with you
Thank you for teaching brilliance in the basics.
This was great, I’ve never been good at making veggies at home taste nice, but this gave me motivation to go ahead and try out your tips!
how did it go?
Good video Ethan, but there’s one oversight here I feel given your focus on roasting. The tray matters! A dull, well-used tray will get hotter quicker than a shiny new tray. A thicker tray will retain heat better than a thin one and won’t cool down too much when you add a bunch of frozen vegetables to it, for instance. Quality matters a lot too, and is largely a function of thickness and materials: a good quality trey wont warp at 240C° and this really matters if you want your vegetables to have an even flat surface to brown on. The amount of surface area making contact with a baking sheet will decrease significantly for a lot of the vegetables if the tray warps, and oil will run away from the vegetables and into the corners, where any veggies will get pretty greasy - worst of both worlds. Buy good trays and they’ll serve you for years.
This 100%. I got a new Nordic Ware half sheet pan that's made from aluminium and it transfers heat so much more efficient compared to my old sheet pans. Eventually it's all going to be nordic ware.
100%
So what are some good pans you can buy in the UK? I have one -- I believe a Mermaid? -- that's infinitely better than my others, but given that we buy everything online these days, it's hard to know where to start.
@@twatmunro Don't know what is available there but the important part is to season them well on both sides. If it looks clean it's not seasoned enough. The standard generic ones from a restaurant supply store work fine. Most will accept walkins without having an account. Save a new squeaky clean one for stuff you don't want to brown as much on the bottom.
Totally agree. A case in point, about a week ago, I made a pasta dish using chicken thighs and browned them in my stainless steel saute pan and they didn't brown up nearly as well, nor as fast as they did in my well seasoned carbon steel pan a few weeks earlier with I made a sandwich from a long gone restaurant I used to patronize in Seattle and did the same thing with the thighs, sauteed them in the carbon steel and they browned nicely and came to temp, I think they were taken off at 180F at the time. Agree on the sheet pans, the half sheets are fine for most households, and I would also recommend a Qtr sheet for smaller tasks, and for spreading out small amounts of something to cool quickly or to flash freeze something before bagging for longer term freezer storage.
the frozen roasting method was seriously helpful!! will definitely try this on some frozen veggies i have in the fridge.
This is quickly becoming my new favorite cooking science channel! Love this stuff!
Just came across this, so awesome how you cite your sources. KZhead needs to do this more.
The secret is really to let them roast and caramelize a little. I sometimes squeeze some orange juice + orange peel before putting them in the oven, they become fragrant and so caramelized!
The second u add any sugar is when u make them into disgusting roasted pseudo fruits
Caramel? Or Maillard?
@Blk Frost thats mean for no reason
@@theinceptionx maybe to keep the OP grounded to the planet earth.
Why do you want to keep OP grounded to Earth? If you're gonna say it's for their own goods then isn't it better to do that in a nice way? Unless, of course, it's not for their good but for yours.
In Italy, where I live, there is also an issue of quality. Fruit/veg suppliers will supply their best produce to restaurants first, then markets, then grocery stores. If you want the best veg here you need to be someone who serves food (hotel, restaurant, etc), thus allowing you to talk vendors into giving you their best supply. We managed to get bell peppers by claiming to be a restaurant (we serve food to people but as an Airbnb experience) and they were far better than anything we had been able to find in a supermarket. However, supermarket vegetables can still be excellent. Restaurant supplies are more reliable. Update: A word on reliability I should state - we've recently been supplied with some awful peppers. Very bitter.
shit if thats true grocery stores are stocking unsellable produce since my produce supplier has fucking without fail gave us rotting potatoes and brown lettuce with juice the same color juice all over the boxes
Just stumbled across your videos but I'm really liking them! I've been wanting to become a better home chef so all of this is very helpful.
Loved this one. Very informative! Great info I can use!
You nailed it on every count. Heat, time, salt, fat. Seriously, listen to everything he has to say and apply it. If you start with good veggies, they barely need anything to taste good with proper technique. Add extras like seasoning and sauces and you're 90% of the way to high-end restaurant results. Add the 4 lbs of butter and you get the last 10%.
Haha! I like your last tip :)
and Acid, a squeeze of lemon, lime, wine can transform your cooking. Salt deepens and Acid brightens flavours
@@albuseisenhorn3385 Yep. To balance a dish ask if it has enough salt, sweet, fat, acid, and umami.
I wonder how these apply to a steam oven
I love how most of these roasting tips are things I learned from my mum helping her make Christmas dinners back in the 90s ^-^. The adding acid at the end is something I've only just learned about recently, and the tips on salt were really useful cause I grew up thinking salt was the enemy and still unlearning those habbits. That yoghurt dipping source is something I'll definitely have to try too!
Amazing video! Thanks for putting this together
Very helpful. I liked seeing the side by side comparisons.
11:42 That's a... curiously shaped carrot there, Ethan. Great video as always. I have started parboiling my potatoes before I roast them, and the change in flavor + texture has been unreal. They always come out properly seasoned, soft on the inside and crispy on the outside -- amazing. Not always as evenly browned as I'd like, but it's still a world of difference compared to roasting raw tatties.
Air fryers make a HUGE difference for roasting veggies. That extra convection really does the job for browning and crisping. But the biggest improvement is time: cook time is about 1/3-1/2 depending on the type so you can get veggies ready in 10 minutes instead of waiting half an hour. Another tip is using oil sprayer so you get more coverage but with less oil. It saves about 50-70% percent. Not making your hands greasy is an extra bonus.
i always seeing people getting rid of air fryers.
I will never fry in air.
Air fryers are amazing. I very rarely use my oven now.
I hate air fryers lol, such a gimmick and a scam
No the biggest different is fat
Very professional, I really like those experiments and philosophy, clearly it will improve my cooking more than any other video !
I appreciate the parboiling tip. I’ve never done that, but will in the future 😊
Speaking as a chef the main things are (that can be applied to the home): -salt -fat/oil -curing, pickling, brining -heat -not overcooking -seasoning -convection Things like steam ovens in commercial kitchens help a ton too with texture, but are rare in the home. Also a side note, this is how it was explained to me years ago. A good chef knows how much burn veg to make it taste the best without getting it sent back.
To add to this list: -Use Acids (lemon, vinegar, wine etc) -know when to use a Dry or a Wet Brine, dry brine is great for browning wet is great for infusing extra flavours. Think wet for cooking pastrami/chashu vs dry for seared peppered chicken fillet/roast chicken
Well i mean about steam ovens... There are options such as ninja foodi's multicoocker... It's reasonably good and reasonably priced.. (not to mention extremly versitile)...
@@donotlike4anonymus594 yeah there’s really only three companies making home steam ovens only one of which can be built in. Hence why I said it’s rare in the home
@@albuseisenhorn3385 yeah I included brining and curing in my list and I’d say that acids are part of seasoning.
@@ben_the_cat_guy well i mean sure.. idk about the industry but as i said it's reltivly available... A good ninja instant pot will do the job... Also it's common to just add a bit of ice into a normal oven or duch oven...
So I watched your video last night and today I said - let's try some of this. I did parboiling, added salt and then mixed the vegetables with butter, some salt and other spices ... and it really, really worked! I am loving the result! I will try with other veggies next time.
I did the same thing but I had an opposite effect. I really really really really prefer it without any salt
This was great! I really appreciate the science approach that you took.
Amazing. Thank you for sharing such useful information. Great video.
On that last part of tip three; for those without a convection oven, still treat your oven as if it is such. Put the veggies on the topmost rack, same as for broilin them; as the hot air will rise and create a cycle of replacin cold air and thus do a tiny bit of the same effect a convection oven has. You can actually use this tip in general when cookin, if you want somethin to have minimal airflow, either the middle or bottom are likely your best bet; the bottom tho can mean you burn the bottom of whatevs you cookin, so id say just above bottom is best to avoid airflow and keep a consistent high heat. But for veggies, def go at the top instd and finish with the broiler too cuz thats the best way to brown up anythin honestly. Heck, i brown the tops of bread loaves under the broiler.
I really like your style of video, quick, to the point, but also enough ancillary details to keep it really interesting and encouraging. Thanks! I can't wait to try this.
try this what?
WOW thank you thank you for this!! Have a Friendsgiving today I was really stressed about I feel more confident going into cooking my roasted veggies today!! Appreciate this video so much many thanks
I worked at a large high end restaurant, it's butter. We bought butter by the five gallon pail and we had those heated pails of butter at most stations of the kitchen. Most things were swimming in butter, even the steaks were dipped in butter before going on the grill. Where we didn't use butter we had huge metal cans of olive oil. We made our breads and all our sauces and our meats were aged in a series of fridges in the basement. I'm glad I saw that as I know the range and can decide how far I want to go. At home I use an air fryer and I have my favorite oils in spray bottles, I keep and eye on the foods and continue to spray if needed as dry foods tend to burn quickly. Salt is another great tip, I never use it on the table but I cook with five or six different types of salt. It really brings out the flavor. MSG is like salt and for certain foods you must have it.
Great tips for home cooks here! One thing i learned working in kitchens, when par-boiling root veg, get your water on the stove, season with salt, then just add the veg right away. When the water starts boiling, your veg should be perfectly cooked!
I really appreciate the side by side comparisons. That really showcases what you're trying to coney. Great job on that, love it. :) As for roasting veggies altogether, once I learned that you can roast and not just settle for steaming, I was a convert from the start. I'm not a chef but when I found out about veggie roasting, by that time I'd learned a lot about how foods behave depending upon many factors (cooking method/s, temperature, tools used, size and shape of the cuts, preparation (including sequence), flavorings, crowding vs spreading in a pan, etc), so I was eager to try the roasting because of the caramelization (YUM!!). I was so happy that on my first try, they came out nice & crispy and full of flavor. YUM! Since then, I've been happy to spread the gospel of roasted veggies, lol.
I’ve been using Tip #6 for about a year now. And I try to share it with as many people as I can. Super easy, fast, and inexpensive. My fave is Birdseye broccoli/carrot/cauliflower.
Thank you for your explanation. This is a great tutorial on how to prepare delicious vegtables at home!
Ethan, you’re videos are magnificent. Explaining from the ground up why we should do certain things while cooking is extremely helpful. I always learn something new
as a home cook I really appreciate the time and effort that you put in, to share these incites. this video encouraged me to use my air fryer more often, instead of going out to eat as frequently as I have been. thanks!
Good video! Nice pace and I love the experiments! I subscribed so that I could actually watch more videos and learn something! Not sure how you attracted so many people that didn't even watch the video.
What a well done and informative video this is. Thanks for the great tips. I like making my own sweet potato fries yet they take forever to broil. I'll definitely try that parboiling technique out and see how it goes. Keep up the amazing work. 🙂
Tip for applying oil to vegetables with lots of crevices: Immerse in oil, then strain for a few minutes and reuse the oil that drips off. Then add salt and spices, then roast. Tip for cooking broccoli for stir-fry: Steam for 2 minutes (whereas normal steaming time is 5-6 minutes), and the broccoli will finish cooking in the stir-fry.
Nah just use an oil spray or one of those oil dispensers that have a brush attachment.
@@YourMajesty143 : The spray approach fills the air with oil mist (not the best thing if you have a gas stove -- or lungs, for that matter), and it leaves a lot of dry spots in the depths of the crevices.
I stumbled on something very cool -- after tossing brussel sprout halves in oil, salt, and pepper, I let them sit out for 3 hours before roasting. I think the oil soaked in, and with the salt probably partially marinated and pre-dehydrated them. They were SO incredibly good. Perfectly crisp and caramelized on the outside, and tender on the inside. I've been doing this with my brussel sprouts ever since.
This was very helpful. Thanks for the tips
Crispiest potatoes I've ever had were from a Chef John's recipe. Potatoes boiled with a pinch of baking soda. Tossed with oil, salt, garlic powder and cayenne pepper. Finished roasting in the oven.
The baking soda helps with the crispness
GARLIC???????? WHY on earth spoil the flavour of potatoes with garlic???? There NOW seems to be a British obsession with garlic. It's as unnecessary as SALTED caramel.
@@childofthe60s100 A TINY bit. Powder form. But yeah maybe I'm not the biggest fan of the taste of potatoes. Like I wouldn't eat an unflavored boiled potato.
@@childofthe60s100have you considered that many people just like the flavor of garlic?
A tip I picked up is shake the shit out of the potatoes in the pan before roasting. You get lots of little crispy bits that way.
Love these kinds of videos! Don’t be shy mixing these in with the recipes. Ethan’s one of the best food channels in my book.
I’m a subscriber but only watch videos every once in awhile but i love how they aren’t too drawn out and get straight to the point! No bs intro or build up for the video. Just boom straight into it. Thanks for valuing my time!