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?:
???? RECIPE Link(s):
Roasted Carrots w/ Rosemary -
Cheesy & Garlicky Roasted Broccoli -
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???? Videos & Sources mentioned:
▪ The Food Lab by J. Kenji Lopez Alt -
▪ Salt, Fat, Acid, Heat by Samin Nosrat:
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USEFUL KITCHEN GEAR
????Thermapen Thermometer:
???? Made In Wok I use:
???? Budget Whetstone for sharpening:
???? Salt Pig:
⚖ Scale:
???? Budget 8-inch Chef's knife:
???? Nicer 8-inch Chef Knife:
???? Magnetic Knife Rack:
???? Cast iron griddle:
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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
???? Music by Epidemic Sound (free 30-day trial - Affiliate):
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
Mung bean sprout side dish (Sukjunamul-muchim: 숙주나물무침)
Today I’m going to make a mung bean sprout side dish with my homegrown mung bean sprouts. If you followed my directions and harvested your sprouts already, this is perfect timing for you and you’re ready to start!
Full recipe:
How to grow mung bean sprouts:
My cookbook:
Korean Bean Sprout Side Dish - Kongnamul Muchim
Are you ready for a recipe that is healthy, delicious, AND super EASY to make at home? Today I am showing you how to make one of the most popular Korean side dishes from my favorite Korean drama, “True Beauty,” Korean Bean Sprout Side Dish - Kongnamul Muchim. It takes less than 15 minutes to make, and all you need is a big bowl of hot rice to enjoy with this tasty Korean Bean Sprout Side Dish. We will be making two flavors today, one spicy and one savory; both are super addicting and refreshing!
RECIPE:
A Hearty Vegetable Stew to Warm Your Soul | Delicious Recipe from Spain
EPISODE 796 - How to Make a Delicious Vegetable Stew | Spanish Potaje de verduras Recipe
FULL RECIPE HERE:
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Easy Vegetable Stew | Vegetable Recipe | Dinner Recipes
Hi everyone,
Welcome to Tracy's Home & Garden YT channel. Today I'm sharing another one of my family's favourite healthy & easy weeknight dinner recipes: My Vegetables Soup (aka Stew). During this 2nd wave of Covid-19 lockdown, with restaurants being closed to all in-door dining, I'm always looking for creative ways to use readily available ingredients from my local supermarkets to create fresh meals every single day. Enjoy my recipe & please subscribe for more video recipes! Thank you for watching!
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Recipe:
2 tbsp Extra-Virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
3-4 medium zucchinis, chopped into bite size cubes
3 small carrots, chopped into cubes
1 sweet pepper, chopped into cubes
2 stalks celery, chopped into cubes
10-15 brussel sprouts, halved
350 grams mushrooms, chopped into bite size cubes
960 mL (28 fl oz) can diced tomatoes
960 mL 928 fl oz) can red or white kidney beans (or your choice)
1 tbsp Italian seasoning
1 tbsp red pepper blend seasoning
1 tsp salt
1/4 tsp ground black pepper
2-3 tbsp soy sauce
Serving:
1/4 cup coarsely chopped flat leaf parsley
freshly grated Parmigiano-Reggiano cheese
ground black pepper
Recette:
2 cuillères à soupe d'huile d'olive extra vierge
1 oignon moyen, haché finement
4 gousses d'ail émincées
3-4 courgettes moyennes, coupées en petits cubes
3 petites carottes, coupées en cubes
1 poivron, coupé en cubes
2 branches de céleri, coupées en cubes
10-15 choux de Bruxelles, coupés en deux
350 grammes de champignons, coupés en petits cubes
960 ml (28 oz liq.) Boîte de tomates en dés
960 mL 928 oz liq) peut haricots rouges ou blancs (ou au choix)
1 cuillère à soupe d'assaisonnement italien
1 cuillère à soupe d'assaisonnement au mélange de poivrons rouges
1 cuillère à café de sel
1/4 cuillère à café de poivre noir moulu
2-3 cuillères à soupe de sauce soja
Portion:
1/4 tasse de persil plat haché grossièrement
fromage Parmigiano-Reggiano fraîchement râpé
poivre noir moulu
Creamy Coconut Mung Bean Stew Recipe | EASY & VEGAN DINNER
#beanstew #mungbeanstew #veganbeanstew #easyveganrecipes #foodtoliverecipe
Enjoy a delicious and creamy Coconut Mung Bean Stew! It's a comforting and hearty dish that's so easy to make. Perfect for a satisfying meal.
Prep time: 15 min (+ soaking time 8 hours) | Cook time: 20 min | Total time: 35 min | Servings: 4
INGREDIENTS:
• 1 tbsp coconut oil (
• 1 onion, finely chopped
• 3 garlic, minced
• 2 carrots, finely chopped
• 2- inches fresh ginger, minced
• 2 jalapeños, cored and finely chopped
• 1/2 tsp salt (
• 1 cup dried mung beans, soaked overnight (
• 1 cup vegetable broth
• 1 13.5 oz canned coconut milk
• 1/4 cup chopped fresh cilantro
• juice of 1 lime or lemon
INSTRUCTIONS:
1. Heat coconut oil in a large pot over medium heat.
2. Add chopped onion, minced garlic, chopped carrots, minced ginger, chopped jalapeños, and salt. Sauté for about 5 min until the vegetables soften.
3. Drain and rinse the soaked mung beans. Add them to the pot along with vegetable broth and canned coconut milk.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 min, or until the mung beans are tender and the stew has thickened to your liking.
5. Stir in the chopped fresh cilantro and squeeze the juice of 1 lime or lemon into the stew.
6. Taste and adjust the seasoning with more salt or lime/lemon juice if needed.
7. Serve your creamy Coconut Mung Bean Stew hot and enjoy!
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About Food To Live:
Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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