Yes, he uses water and butter and uses a a glazing technique that I'm referring to and familiar with.For the record, Jacques Pepin glazes his carrots by starting with butter and water (and a couple of other things).
If Pepin is doing it that way...nuff said.
Actually I believe your technique is the one I'm referring to where you allow the water to evaporate as opposed to boiling and draining. My mistake. cheers
I thought you were questioning butter+water on its own.
Never!Are you suggesting that Tasty strayed from a recipe?I thought I felt the Earth wobble a bit on its axis.
CD
I understand TR taste is of the utmost importance. I was only trying to point out a specific technique and in this case, specific to glazing to which Pepin did in accordance to what glazing means in a culinary way. Pointing out the difference has created a talking point and some people may see the importance, but nevertheless it's all good.I thought you were questioning butter+water on its own.
Anyway, a little digging turned up a similar technique, referred to as cooking in a butter bath:
https://www.thekitchn.com/snapshot-5-thanksgiving-vegetables-you-can-cook-in-a-butter-bath-22957555?amp=1
Now, they're using a lot more water and butter, but the concept seems to be the same. Maybe that's what the good folks at Epicurious were getting at.
Either way, the proof of the pudding is in the eating, as they say, and regardless of how they got to the plate, they were good!
Agreed!
I've sous vide quite a bit over the years and sous vide regularly at work and yes, your right vegetables in general are one of the ingredients that work really well.