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.
|Glazed Carrots with Tarragon|
|Spicy Glazed Onions||Glazed Beets with Walnuts & Chives|