Perfect Roasted Veggies: Steam & Reverse Sear Technique 🥦

For perfect browning, texture, and tenderness, the best way to cook vegetables is to steam them and reverse sear, rather than roast. In this episode of Techniquely Lan Lam explains why.

Roasted Cabbage Recipe: https://cooks.io/4ikrvAr
Brussels Sprouts Recipe: https://cooks.io/4im78CQ
Roasted Fennel Recipe: https://cooks.io/4kJthga

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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at https://www.americastestkitchen.com/.

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0:00 - Poorly Roasted Brussel Sprouts
0:34 - Reverse Seared Vegetables
1:20 - Prep the Vegetables
3:45 - Arrange the Vegetables
6:13 - Steam the Vegetables
8:42 - Brown the Vegetables
10:17 - Tasting