Overcooking Vegetables On Purpose? | Techniquely With Lan Lam

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Cook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In this episode, she shows you why overcooking vegetables can be a good thing.
Get our Walkaway Ratatouille recipe: bit.ly/3VcVXQU
Get our Mediterranean Braised Green Beans recipe: bit.ly/3Ev96xW
Get our Broccoli-Cheese Soup recipe: bit.ly/3VbTYwR
Buy our winning Dutch oven: cooks.io/3DzBbCw
Buy our winning potato masher: cooks.io/3QTctni
Buy our winning high end blender: cooks.io/38fGqIJ
Click here for more Techniquely content: cooks.io/3faeGNe
Follow Lan on Instagram: / lan_cooks
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.
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Опубликовано:

15 июн 2024

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Комментарии : 482

@givenmars Год назад

Techniquely has become one of my favorite cooking series anywhere on RU-vid-can someone get Lan a book deal??

@johnsinglet575 Год назад

This!

@angelr2404 Год назад

I agree

@Romulux Год назад

I figured she had her own cookbooks already, after just watching two of these. For me, these videos are better than a cookbook anyway.

@lgolem09l Год назад

Technique is all I'm interested in honestly

@jefftothealbright Год назад

Same same same

@BitZorg Год назад

We need more episodes with Lan, her episodes are always amazing!

@aravartanian7578 8 месяцев назад

*Always*. Best foodtuber.

@brenda5511 Год назад

“Try a little tenderness” - love it, Lan!

@adnanroni Год назад

Great video! In Bangladeshi cuisine, overcooking vegetable is a key method to make a great "mixed vegetable", which is a slow stewing of winter veggies like cauliflower, new potato, eggplant, fresh peas/snap peas etc and spiced with Bangali whole spice mix called "paach foron"

@drgeniusphd Год назад

that sounds heavenly 😊

@sandra-jones Год назад

Yum!

@daniel.lopresti Год назад

Aka "five spice" :) That sounds similar to pav bhaji, probably different region though I guess?

@Mrityormokshiya Год назад

@@daniel.lopresti pav bhaji is Marathi. This Bengali winter veggies dish is often called panch meshali (mix of 5 winter veggies) and primarily spiced with panch phoron (east Indian five spice mix consisting of fenugreek seeds, cumin seeds, celery seeds, onion seeds and anis seeds), cooked in mustard oil and ghee. Since this dish originated in Hindu cuisine, it has no onion and garlic, thus it's known as niramish.

@michellelancaster1842 Год назад

@@Mrityormokshiya oh no! I will now crave this every evening until I have some

@Irowthe1x Год назад

I’ve been saying that undercooked vegetables was an 80’s fad that just wouldn’t go away! Thank heavens this is coming around! Undercooked green beans remind me of every bad catered wedding I’ve ever been too… give me well steamed soft Brussels in butter and salt anytime!

@jean-francoisdaignault9612 Год назад

Zucchini (courgettes) become luscious and sweet when cooked for a long time. Add garlic, salt, fresh basil and a good olive oil and you’ve got yourself an amazing “mush” that tastes great on pasta topped with parm, or served “alla bruschetta” (on toasted baguette rubbed with a cut clove of garlic). So happy for this video! Some veggies are just better when “overcooked”. Thanks ATK!

@kennielsen3896 Год назад

Add some potatoes and vegetable broth to that and puree with a stick blender and you've got a great soup!

@jeannot7784 Год назад

As a French from Provence, I have always cook the ratatouille veggies separately and it's taking a long time. So I don't cook it often, but with the eggplants shortcut I think I will do it for day to day cooking now. Thanks great idea!

@sesa2984 Год назад

Make her the head editor and not whatshisname hipster and you've got the recipe.

@RaymondCore Год назад

I grew up in the Deep South and grew up eating overcooked vegetables. Maybe that is why Southern food is prized.

@rawrss Год назад

Love Lan Lam - keep showcasing her!

@fredthebarber Год назад

Lan Lam knocking it out of the park again!

@SusanBinks Год назад

Another hit episode from Lan! All the science and techniques in service to flavor I fell in love with 20 years ago

@alexhurst3986 Год назад

This has become one of my favorite ATK segments. I love the science behind the recipes more than the actual recipe. If you can understand 'why' foods do what they do, you will become a better cook.

@justindavis3623 Год назад

Her enthusiasm is infectious. Love her.

@mermeridian2041 Год назад

My favorite green bean dish has the green beans being "horribly overcooked" - melt butter/bacon grease in a (preferably cast iron) frying pan then add cut up green beans (if fresh or frozen, cook longer...if canned, don't) with enough water to cook the beans. After the beans are thoroughly cooked, let the water cook out until the beans are somewhat frying the the butter/grease...salt then continue frying until all the water is gone and the beans are a wrinkly, wilted mess. Eat.

@ThatsSoRavin Год назад

Wrinkly green beans are my favorite! I love them flavored with a bit of garlic and soy sauce with a sprinkling of toasted sesame seeds at the end.

@jinxi99 Год назад

My favorite way too...With a fresh piece of cornbread!

@tom_something Год назад

Finishing with spinach... such a great idea! The color really speaks for itself.

@mjl5497 Год назад

Lan is a great communicator - learning many new techniques that are applicable in everyday cooking!! Love this series!!

@acearch5ive Год назад

first time I have watched Lan. Wow, right on target with these vegetable suggestions.

@floief Год назад

Oh my gosh! The green beans looked amazing!

@bonnieviolette3766 Год назад

I love your voice and presentation, perfect...just like the finished dishes. : )

@lisamcmanus6656 Год назад

This is so great, because now everyone gets to hang out in the test kitchen and learn from Lan, which is something I love doing.

@april_swingler Год назад

Thank you for showing me how to cook green beans, I'm so tired of making green beans that make my teeth squeak when I eat them! I KNEW there had to be another way because I've eaten great ones out (usually at bbq places).

@daniel.lopresti Год назад

Hah! I love squeaky food, just not the taste of undercooked green beans.

@fernandoherranz4095 Год назад

I saute my green beans in the pan with a heat friendly oil, and I add a little bit of powdered or fresh garlic and a pinch of salt. They're usually done in about 15min using med/high heat but you gotta move them around in the pan so they don't completely stick or burn to a crisp. I look for them to have good grilling marks and some light burn marks but not too much. Once done, shave some parmesano or manchego cheese on there and presto! You can even sprinkle a little bit of water in the there while cooking to "steam" them, which speeds up cooking but will give you softer texture.

@lotusbaby7556 Год назад

Omg yes the teeth squeaking

@richardpedersen9189 Год назад

LOVE Lan's videos!!!

@Lightfields Год назад

carrots and onions are always better carmelized, learning so much from this chef - thank you Lan

@c5367 Год назад

Easily my favorite cooking series. Lan’s science focus that explains the underlying WHY for various techniques is so much more useful than paint-by-numbers style recipes.

@LisaMarli Год назад

I like my veggies soft with butter and olive oil. It really brings out their flavor.

@kaiju_k5042 Год назад

The Walkaway Ratatouille looks amazing, I think my toddler would love it too, he loves his veggies but still gets a bit picky with textures.

@IndoPersian1969 Год назад

Lan Lam with ANOTHER winner vid. Can't wait to make ratatouille this way!

@fernandoherranz4095 Год назад

Love the series and Lan too! As for "overcooking" veggies, I must say that I really enjoy grilling or baking zucchini, yellow squash, eggplant until it's almost mush and then mixing it with freshly cut vine or roma tomatoes to make a salad or putting on toasted bread to make a bruschetta of sorts. I like the different textures and flavors, and sprinkling some black pepper, fresh/dried basil, EVOO, and maybe some parmesano, manchego, or fresh mozza cheese on there and you have heaven IMO! Keep this up Lan!

@user-fm4xt9wl2h Год назад

Just finished reading "Lessons in Chemistry" and felt like the book came alive watching Lan Lam cooking! Love knowing why the chemistry in cooking is important to understand thank you so much!

@coreykurtz4646 Год назад

Love this! Lan is amazing, lovable, and funny. Keep up the great work @Lan Lam!

@markfinley7973 Год назад

You're the best Lan.

@jimsaunders5987 Год назад

Love the explanation of biology and chemistry. Thank you!

@dancisecki6060 Год назад

Lan, great to see you in a new series of videos. Your recipes have always been my favourite. Love the new format and look. Hopefully they keep coming and you do some of your own recipes. Thanks.

@bestintentions6089 Год назад

this series is outstanding.

@clausherther Год назад

Lan Lam is so great. More please!

@houchi69 Год назад

Yay! More Lan!!!

@dupajasio4801 Год назад

Honestly I don't care what you're cooking. It's such a pleasure watching and listening to you. You are such a star! Please don't stop.

@fuadbelko Год назад

What a voice, what amazing passion for coocking and easy kitchen advice that stick's with you forever. Love IT 😊

@mikel3419 Год назад

This is the third of your videos I have enjoyed. I must say you have pushed me out of my comfort zone a little and I am loving it. Thanks

@emc1694 Год назад

What a great, informative video! Thank you.

@juliannedascendis8678 Год назад

One of my favorite dishes from childhood is a green bean potato braise made with bacon and onions. The green beans are braised with the bacon, onions and water until they are soft. Then in go the potato chunks until tender. Grandma called the resulting broth "pot liquor." We dunked our cornbread in that heavenly stuff. Makes a warm and comforting supper

@bbeerb7252 Год назад

The “tenderness” pun at the end was what I was waiting for and I am glad she laughed as I was also laughing.

@gigigigi9479 Год назад

We have family members that cannot have lightly cooked or raw veggies due to dietary restrictions. So we always overcook, I have always wondered about the nutritional value of overcooked tho.

@SharciMar Год назад

This was wonderful, thank you!

@Orpilorp Год назад

I am 65 yrs old, and growing up all of our cooked vegetables were canned.🥴 They were not that great except corn stayed sweet and flavorful. Then my mom started buying frozen cauliflower and that cooked up so much more flavorful. Canning them in water obviously pulled all the flavor out of the veg. I just gently saute my vegetables in butter with a splash of water. It's very beneficial to use butter because it helps us absorb more of the veg. Vitamin A.

@monkeyshooter Год назад

only in muhrica …

@denisoliver1935 Год назад

I am enjoying "Techniquely." I am looking forward to more episodes. Great work, Lan!

@wtiffany2010 Год назад

Love this Lam! Thanks for helping me appreciate overcooked veggies

@captainamericaamerica8090 Год назад

We always like the overcooked veggies

@JustinHEMI05 Год назад

Your walk away ratatouille is one of my favorite dishes. I make it about once a month.

@MrEquusQuagga Год назад

Lan is amazing!!

@em0_tion Год назад

You're winning me back as a viewer with Lan. Love her! 😘👏

@Friedbrain11 Год назад

Ratatouille and the broccoli soup would be great. I always overcook my broccoli and cauliflower a little. :)

@jrmcdowe Год назад

Never been a fan of eggplant but this video makes me want to give it another chance.

@nicoviebrock5348 Год назад

Just like zucchini, find a way for them to evaporate / lose their high water content whilst adding flavor.

@alcidesfy Год назад

Haven't you tried Moussaka and Parmigiana ? I BEG YOU.

@trucid2 Год назад

You gotta cook eggplant a lot or it's disgusting.

@leechrec Год назад

May I recommend "Tortang Talong" which is a Filipino eggplant omelet dish. So simple but really good.

@vimalkirti4845 7 месяцев назад

eggplant is toxic

@unclefester9113 Год назад

I don't know which is more artful - Her technique or her way with words.

@TheJschreib Год назад

I love the idea of reclaiming cooking methods that have gone out of style and updating them based on science. Will definitely try the ratatouille

@joannabusinessaccount7293 Год назад

I find this woman so refreshing! Love the gray, love the diction, love the techniques - great job Lan!!!!

@thihal123 Год назад

Love this series! Great hosting, Lan Lam!!!

@Mouse2677 Год назад

Loved your vegetable cooking review!! What an enjoyment!!

@HeatherValentineMsFoodie Год назад

I do love some overcooked veggies, I often wonder what is the nutritional value versus blanched and or raw?

@goliathmom Год назад

You are a great teacher, Lan! Really learning a lot from your technique videos, thank you.

@erikfreitas7045 Год назад

Love this episode! Might have to try the green beans for Thanksgiving!

@sandra-jones Год назад

I'm definitely going to try it not for Thanksgiving though. Don't want to serve something new before I test it. 🤭

@SL-vs7fs Год назад

I am not a vegetarian, but I love learning how to make my veggies taste better. Thanks for this video!

@hansbaeker9769 10 месяцев назад

Years ago, I had an issue with digesting meats so I had to become vegetarian for a couple of years. I learned a lot about cooking vegetables and legumes back then. My all time favorite way of cooking vegetables, when applicable, is as vegetable tempuras. After two years, I gradually started eating meat again and the issues I had been having never returned.

@davidbuben3262 Год назад

Interesting spin, because the trend has been cooking vegies to crisp tender. And it all looked so yummy!

@redhousepress Год назад

Great series. The last broc/spinach soup just blew me away. Brilliant. Can't wait. Thank you. xoxo

@m1garandisthebest Год назад

This series is so great! Hoping for at least a hundred more episodes hahah

@DougDurando Год назад

Made the broccoli cheese soup today. So good!

@essillius Год назад

I LOVE the fact Lan explains the chemistry of it all! That kind of knowledge is what I've needed to be a better cook all along. Over-cooking veggies? I tend to like them nice and tender yet flavorful and appealing as well just like this, but Ms Lam's lessons are going to help mine not come out so dull as they tend to do. Hit and miss with me, but now that I know the science behind it.... coaching! $ Those veggies look top dollar

@geoffhensher7100 Год назад

For an intense flavour try sliced mushrooms in a saucepan cover with just enough water and bring to the boil then simmer until saucepan is almost fully evaporated, leaving just a tablespoon or two in the bottom. Finish with butter and season. Add a splash of truffle oil for next level.

@TexasScout Год назад

I just got an instant pot that I made stew the other day and made the mistake of throwing everything in with the same time and pressure steaming in for 20 minutes. The vegetables were definitely overcooked and then only word I can describe them as is mush. I am definitely trying that broccoli cheese soup!

@therealcarlchao Год назад

Wow, this series is so incredibly refreshing. I've been watching cooking videos for ages and this is definitely something I haven't seen explained before (everything in the series thus far). Can't wait to try it out, and I do happen to have all the ingredients for that broccoli cheese soup... :P

@TheImzadi1979 Год назад

I love broccoli and cauliflower that's been cooked until its soft and starting to turn to mush. Add some butter, and that's a favorite vegetable side. Now I have a better explanation for why I like it that way.

@jfess1911 Год назад

I had just recently learned that "overcooking" cauliflower get rid of the sulphur taste and makes it.a better low-carb potato substitute. For a decent mashed potato substitute, I put the raw cauliflower and some water in the blender then use a colander to remove most of the water.

@BillStreeter 9 месяцев назад

Lan is my favorite cooking teacher on RU-vid. I learn something new in every one of her videos. I am an experienced cook who has cooked professionally and at home. Great stuff! Thanks!

@LindaSchreiber Год назад

We want to more of this!! We love Lan, and also would like a lot more information like this!!!

@jmnindfw Год назад

Thank you! My family is from Italy. We like our vegetables cooked.

@NC-qc7wd Год назад

Here is again the Goddess of cooking, science, and goodness.

@unfixablegop Год назад

Watching this was really worth my time, thank you.

@metalupyourass16 Год назад

Ive been eating my vegetables barely cooked for like 20 years. Guess is time to overcook all of em!! Thanks for the inspiration Lan!!!! You are the best

@ZepG Год назад

My wife and I love oven roasted veggies that have been overcooked, when the recipe says 40 minutes we go for 80 lol. The caramelization is amazing and as long as you keep flipping and moving them around they won't burn.

@debgeisler4568 Год назад

Your videos and television segments are delightful: educational, descriptive, sensual, and humorous. Thank you for rocking the foods!

@TheKittyBarnes Год назад

This was an incredible video. Every recipe piqued my interest and challenged my assumptions about those vegetables.

@jeanvignes Год назад

My mother used to serve us asparagus cooked thus: start with canned asparagus, pour the canned asparagus spears and the canning broth into a pot, simmer until it turns into a brown mush that tastes like the inside of the tin. Bless her heart, this was no doubt how her mother & grandmother cooked asparagus (and green beans, or chopped broccoli), too. I was in my 20's before I tasted bright green, tender, baby asparagus tips straight from the garden. DELICIOUS! Blanched asparagus that is still bright green but just a bit more tender than raw is also a revelation. Some produce is delicious when cooked to a "mush" (pumpkin soup, red beans, creamy potato-leek soup, etc.) but I've always been skeptical of over-cooking green vegetables. Thank you for illustrating the few & excellent opportunities to turn garden vegetables into more of a sauce.

@guilherme9674 Год назад

Lan Lam makes everything so interesting. These Technique videos are incredible!

@davidentremont2007 Год назад

Another amazing, like top 10, video from Lan and the team. Really fantastic techniques I learned.

@flowercook3142 Год назад

Been making that delicious broccoli soup since it appeared so many years ago in the magazine. Can’t wait to try the others,thank you!

@drwagner14 Год назад

OK Lan Lam, you're giving Dan a run for his money. Cute, insightful, inspiring! Thank you!!

@jppaludetto16 Год назад

Lan Lam is just amazing... She speaks so clearly and so passionately about food, it just gives me so much joy and desire to cook

@itskena Год назад

This is very reminiscent of Alton Browns “Good Eats”. Love it

@MindETMuch Год назад

Thank you again for you amazing work ! I’m a chef in training and the way you explain things, calmly, concisely with great care to make the viewer understand is amazing. ❤

@mikeparker7529 Год назад

Not a huge fan of cooking from the U.S, huge portions of pretty unhealthy food, however, this young lady is brilliant. I've learnt a lot from her videos

@BubblewrapHighway Год назад

Agreed! Signed, an American 😂

@pigvalve9885 Год назад

Do you think this method will have any positive affect on brussel sprouts?

@redfullmoon Год назад

The green beans remind me of Filipino pinakbet. I'm glad this technique is being highlighted now. In Filipino cuisine, a lot of our vegetable dishes would be considered "overcooked" in the West, and even many Filipino-Americans have adopted this mindset (maybe some sort of colonial mindset) and express shame over how Filipino cuisine only "overcooks" vegetables many with snake beans, such as in dishes like pinakbet or nilaga or kare-kare, or that we shy away from eating raw veg (this isn't actually true, but it is true for certain regional cuisines). And then now you have some nutrititionists tell you that cooking certain vegetables actually bring out its nutrients better.

@EDBass Год назад

Love this!!! Love to see more ways to lovingly overcook veg!

@justinondrey Год назад

Lan is the best! Another great episode!

@Sbannmarie 6 месяцев назад

Love the science behind this. Tried the soup it’s fantastic 😝

@im1dc Год назад

Great ideas for cooking veggies!

@sarahm9723 Год назад

YUM!!! Lan Lam is teaching us how to put umami flavor into veggies by "overcooking" them the right way!

@ostermillerjeffrey316 Год назад

Wow! I just discovered this today and this is definitely my jam. Great job, Lam!

@Donna-tw3lv Год назад

Lan, thank you for introducing well cooked vegetables. I am 68 years old, extraordinary healthy senior. All my life ate well done all food. Please share more of yours wise cooking art and science🥰🌹🎶🤗🍆🥕🧅