Ep. 69 -- Avoid Destroying the Color Texture and Nutrients in Vegetables!

[woodsmailbox1]

Chef Todd, your lessons are so empowering. I am finally starting to make sense of this cooking business through your words. I always felt that in cooking there are too many variables to expect repeatability by just measuring. Instead, we can rely on feedback from the pan and intuition gained through experience. Cooking in the feedback loop is also much more rewarding. I do the same in my base occupation which is computer programming - not that much different than cooking after all :) Thank you!

[ChefToddMohr]

@woodsmailbox1 - Very eloquent! I love that line and will certainly use it. "...too many variables to expect repeatability by just measuring. Instead, we can rely on feedback from the pan and intuition gained through experience."

Thank you for taking the time to post such a kind and thoughtful comment. I appreciate it and it improved my day.

[alluring1one]

Cooking Basics 101. I have no need to enroll in an expensive cooking class anymore. There's Chef Todd! Love all your videos! I guess now I understand why all the top chefs are mainly male. Cooking is very technical and there's a chemistry behind cooking. :)

[magicidiot12345]

why did you use two different shots you are so weird

[titanlurch]

Todd i found that if you all your greens you're about to cook and quick blanch (just a few seconds) them in boiling water with baking soda they tend to better retain their color.

[86kinky86]

fascinating, thank you for sharing.