Go to the Recipe: Charred Zucchini With Green Tahini Dressing
Glad you picked up on that little tip, and enjoyed it!
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 👏
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.
Dang. It seems like it matches some of our bowls from Fable. Too bad!
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!
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......
off-topic, but what serving plate is that; it looks nice!
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?
