Simple Sautéed Vegetables 'Scampi Style' | Zucchini & Squash w/ Garlic & Thyme
In this video, I demonstrate a universal technique for professional level sautéed vegetables. If you've watched the videos in my shrimp scampi series, you'll quickly recognize the workflow of sauté, deglaze, reduce and emulsify.
To demonstrate this approach, I use one of my favorite vegetable flavor combinations; sautéed zucchini and squash with fresh thyme, garlic, white wine and butter.
However, as we discuss in this video, it's important not to miss the 'technique forest' for the 'flavor trees.' Remember, flavors are simply subjective, selected based on personal preference. The technique is what makes this approach universal while making the flavors your select shine.
When it comes to 'picking up' any vegetable side in a professional kitchen, 9 times out of 10, this is the technique chefs will use; sauté, deglaze, reduce, and emulsify.
When the vegetable is fibrous and green like a green bean, you will often blanch first. When it's a root vegetable, you'll use root vegetable blanching.
FURTHER INFORMATION
Here are some related resources ...
/VIDEOS/
* Basic Culinary Stocks Playlist - https://www.youtube.com/playlist?list=PLpkj3Cc40ZCqycmDCNZtaXRpbavSknLm6
* Blanching Playlist - https://www.youtube.com/playlist?list=PLpkj3Cc40ZCquFVqijYN5eQuLJ7FA3roI
* Scampi Play List - https://www.youtube.com/playlist?list=PLpkj3Cc40ZCq8uMnwnfHYVtXUZBcfNO39
/CULINARY BOOT CAMP & F-STEP CURRICULUM/
If you want to stop following recipes and start creating, check out my Culinary Boot Camp and F-STEP Curriculum - https://stellaculinary.com/bootcamp
Видео Simple Sautéed Vegetables 'Scampi Style' | Zucchini & Squash w/ Garlic & Thyme канала Jacob Burton
To demonstrate this approach, I use one of my favorite vegetable flavor combinations; sautéed zucchini and squash with fresh thyme, garlic, white wine and butter.
However, as we discuss in this video, it's important not to miss the 'technique forest' for the 'flavor trees.' Remember, flavors are simply subjective, selected based on personal preference. The technique is what makes this approach universal while making the flavors your select shine.
When it comes to 'picking up' any vegetable side in a professional kitchen, 9 times out of 10, this is the technique chefs will use; sauté, deglaze, reduce, and emulsify.
When the vegetable is fibrous and green like a green bean, you will often blanch first. When it's a root vegetable, you'll use root vegetable blanching.
FURTHER INFORMATION
Here are some related resources ...
/VIDEOS/
* Basic Culinary Stocks Playlist - https://www.youtube.com/playlist?list=PLpkj3Cc40ZCqycmDCNZtaXRpbavSknLm6
* Blanching Playlist - https://www.youtube.com/playlist?list=PLpkj3Cc40ZCquFVqijYN5eQuLJ7FA3roI
* Scampi Play List - https://www.youtube.com/playlist?list=PLpkj3Cc40ZCq8uMnwnfHYVtXUZBcfNO39
/CULINARY BOOT CAMP & F-STEP CURRICULUM/
If you want to stop following recipes and start creating, check out my Culinary Boot Camp and F-STEP Curriculum - https://stellaculinary.com/bootcamp
Видео Simple Sautéed Vegetables 'Scampi Style' | Zucchini & Squash w/ Garlic & Thyme канала Jacob Burton
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
![How to Pan Roast Chicken Thighs for Crispy Skin & Juicy Meat](https://i.ytimg.com/vi/MWqxB0P1Iwo/default.jpg)
![Flavor Structure & Knife Skills Drill Using The Greek Salad Concept](https://i.ytimg.com/vi/3uVnAMEdu5A/default.jpg)
![Using The F-STEP Worksheet to Plan & Create A Dish | Shrimp Scampi Example](https://i.ytimg.com/vi/ryyrguRLMcg/default.jpg)
![Sourdough Waffle Recipe Creation | How to Create Your Own Recipe From Start to Finish](https://i.ytimg.com/vi/8-b0GUBN76U/default.jpg)
![Potato Recipe: Easy Herb Roasted Red Potatoes](https://i.ytimg.com/vi/pkPli4-CUO0/default.jpg)
![Braised Beef Short Rib Recipe - Restaurant Style](https://i.ytimg.com/vi/0BJv42HKmj4/default.jpg)
![](https://i.ytimg.com/vi/Vqd4_l8bXUk/default.jpg)
![How to Cook Potatoes a la Burton - Easy Roasted Potato](https://i.ytimg.com/vi/v8faM7ROiX8/default.jpg)
![How to Make Basil (Herb) Oil | Recipe + Technique](https://i.ytimg.com/vi/Qvb1iSIwgsk/default.jpg)
![Healthy Meals at Home | Live Cooking Class with Chef Jacob](https://i.ytimg.com/vi/N9t7auky2c0/default.jpg)
![How to Properly Zest A Lemon & Other Citrus Fruit](https://i.ytimg.com/vi/1RMzoTNqZxE/default.jpg)
![How To Make Roasted Chicken Stock](https://i.ytimg.com/vi/1wZBgTFbn3Q/default.jpg)
![Restaurant Style Shrimp Scampi with Pasta | Scampi Video Series 3 of 3](https://i.ytimg.com/vi/LtfswQmZjiQ/default.jpg)
![Glazed Baby Root Vegetables](https://i.ytimg.com/vi/A3I9pBpylxk/default.jpg)
![How to Make French Fries Just Like McDonalds](https://i.ytimg.com/vi/SSuS7eXP0FM/default.jpg)
![How To Saute Vegetables](https://i.ytimg.com/vi/Ulpn_iONXkg/default.jpg)
![How To Saute](https://i.ytimg.com/vi/CTyV3JExDT8/default.jpg)
![How to Pan Roast a Chicken Breast](https://i.ytimg.com/vi/FNkRCJiURmc/default.jpg)
![Escoffier's Sauce Bechamel](https://i.ytimg.com/vi/D7oqeiXPzjE/default.jpg)
![F is for Flavor | Culinary Boot Camp Day 1 | Stella Culinary School](https://i.ytimg.com/vi/Z9L-tJxPTGY/default.jpg)