To get restaurant-quality vegetables at home, change up how you prep and when you salt. Salt significantly improves your veggie's taste and is also a flavor enhancer. Avoid adding herbs and spices without salt since it's the salt that makes all the flavors pop. Ethan Chlebowski suggests adding salt to chopped vegetables a few hours before you begin cooking to help the salt set in. If you're sautéing leafy greens, try massaging them with salt to rid them of their bitter taste and to make them more digestible.
Before you sauté your vegetable dish, try blanching the vegetables in salted water. This step will improve the taste by adding salt and removing the vegetal bitterness, says Country Living. Additionally, blanching preserves the vegetable's crispy texture and color. To blanch your vegetables, boil your chopped for 2-3 mins before submerging them in an ice bath. Then, proceed with your recipe.
For root vegetables like potatoes and carrots, Chlebowski suggests parboiling them. Like blanching, boil sliced root veggies in salt water for 6-8 minutes, drain and then roast for another 10-15 minutes at 450-475 degrees. Whether you parboil or not, he urges home cooks to use hotter temperatures and roast their veggies for longer. Veggies need to get rid of their moisture to get that satisfyingly crispy texture. Otherwise, you get sogginess. Increasing the temperature and roast time helps. Chlebowski suggests aiming for 30-45 minutes at 450-475 degrees.
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August 09, 2022 at 02:42AM
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Why Vegetables Taste Better At Restaurants Than At Home - Tasting Table
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