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When Glazing Vegetables, Use Your Ears

Robyn Doyon-Aitken; narrated by Sarah Breckenridge. Photos by Scott Phillips, except where noted.
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When we cook we use many of our senses-taste, of course, and also smell, sight and touch. But you may not have considered how important sound can be to a cook. In the case of Michael Ruhlman’s technique for glazed vegetables, which he learned from superstar chef Thomas Keller, your ears can give you important cues to when the vegetables are perfectly cooked-glossy, tender, and sweet, with a delicate glaze.
 
Watch the slideshow, get those ears ready, and try one of Michael’s super-simple recipes for glazed vegetables.

Michael Ruhlman’s Recipes for Glazed Vegetables
 Glazed Carrots with Tarragon recipe Miso-Honey Glazed Turnips recipe
Glazed Carrots with Tarragon  

Miso-Honey Glazed Turnips

 Spicy Glazed Onions recipe Glazed Beets with Walnuts & Chives recipe
Spicy Glazed Onions   Glazed Beets with Walnuts & Chives

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