Go to the Recipe: Charred Zucchini With Green Tahini Dressing
The tip for adding baking soda is interesting - is there some guidance, or parametric guide on how much to use if wanting to take the info forward to other recipes?
off-topic, but what serving plate is that; it looks nice!
Man talking plates is always on topic Wes! The plate Tim is using in the main part of the recipe is from Williams Sonoma. Unfortunately I don't believe they sell it anymore. The plate Tim uses for the "plate it Nordic style" is from World Market and they don't sell it anymore. Sorry to be a tease......
We don't have a parametric guide currently, but there are some existing resources in the world. I have a published guide from my pre-ChefSteps days.
As for practical guidance, here are some shorthand guidelines:
For cooking in oil (like this recipe), you can use 0.25% to 0.5% baking soda by weight of vegetables.
For blanching vegetables, I recommend a blanching solution of 3% salt and 2.5% baking soda.
Hope this helps!
Dang. It seems like it matches some of our bowls from Fable. Too bad!
Very much so, thank you for the guidance - I value ChefSteps as a learning resource more than a source for solid recipes and info that lets me adapt things between recipes is really helpful.
LOVE the added ‘single serving presentation’ tidbit, this kind of content is why I keep my subscription. I come here for inspiration for my own tasting menus, normally altering the portion size and presentation myself - you’ve gone ahead and done the extra step for me with this one. More little extras like this please 👏
Glad you picked up on that little tip, and enjoyed it!
