In this video, I demonstrate a universal technique for professional level sautéed vegetables. If you've watched the videos in my shrimp scampi series, you'll quickly recognize the workflow of sauté, deglaze, reduce and emulsify.

To demonstrate this approach, I use one of my favorite vegetable flavor combinations; sautéed zucchini and squash with fresh thyme, garlic, white wine and butter.

However, as we discuss in this video, it's important not to miss the 'technique forest' for the 'flavor trees.' Remember, flavors are simply subjective, selected based on personal preference. The technique is what makes this approach universal while making the flavors your select shine.

When it comes to 'picking up' any vegetable side in a professional kitchen, 9 times out of 10, this is the technique chefs will use; sauté, deglaze, reduce, and emulsify.

When the vegetable is fibrous and green like a green bean, you will often blanch first. When it's a root vegetable, you'll use root vegetable blanching.

FURTHER INFORMATION

Here are some related resources ...

/VIDEOS/

* Basic Culinary Stocks Playlist    • Basic Culinary Stocks  
* Blanching Playlist    • Blanching  
* Scampi Play List    • Shrimp Scampi  

/CULINARY BOOT CAMP & FSTEP CURRICULUM/

If you want to stop following recipes and start creating, check out my Culinary Boot Camp and FSTEP Curriculum https://stellaculinary.com/bootcamp