Rescuing Vegetables from Mediocrity–Smashed, Shredded, Charred, and More | Test Kitchen Boot Camp
“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:
Buy a spiralizer to make veggie noodles:
Buy a vegetable peeler:
Buy our new 100 Techniques Cookbook:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Is it not pronounced brocolli ROB. I know its spelled Rabe… but it is pronounced Rob
temp's for cooking were not specified, especially with items cooked in the oven
Do you think the salt is drawing just the water out or the water is coming out but has vitamins etc in it?
❤ 🌹🌸🌷 👌🙏🙌👍👏👏👏✟✟✟
Pretty amazing knife skills
Do you rinse the salt off?
Phenomenal! Also the two presenters are absolutely stellar. I hope we see more from them also.
I never cover vegetables when I roast them they are always the same hardness and I make some of the best roast vegetables anywhere is what people say!
I'm ashamed. I do my brussels sprouts very dark and crispy in my air fryer. I know, I should be flogged! 🙂
ATK must pay well.
No no! Cook cabbage with bacon bacon grease and onions! Yum 🙂
IDK if I'm doing it wrong or what but every time I try the claw method my hand gets cramps like an SOB.
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).
0:30 where’s Michael when you need him
First speaker sounds intense —— but good info
Even deer won't eat kale.
Second guy was stressing me out.
"You can talk and flip at the same time! They're gonna burn!" 😬
Shredded Brussel Sprouts Equals Nasty Gas For Days. The is the worst ATK!
What is that pipe thing behind Keith’s stove top?
I was looking for the carrot recipe. Can you upload that please
What a pleasure to watch Errin on test kitchen.
Erin is the most. beautiful woman and deserves much more air time. She is a classy lady..
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 love the Boot Camp videos!
I love shredded brussel sprouts in my salad. Adds a nice extra texture and a little crunch.
vegetables that are salted to remove excess liquid…after allotted time should I rinse to remove the salt?
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.
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!