Name: Cook like the Pros: Wye Hill's Charred Broccoli
Uploaded: 2020-09-09T09:00:00-0400
Duration: 908568
Description: This week, Wye Hill shows us how to make their Charred Broccoli and whipped tahini.

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This week, Wye Hill shows us how to make their Charred Broccoli and whipped tahini. 

wrl dot coms Cook like the pros, is presented by US Foods and the N C. Department of Agriculture. Hello there. Welcome, everyone to WR Ailes Digital Siri's cook like the pros. My name is Chad Blackwelder. Work with the North Carolina Department of Agriculture. Do food service marketing. We're really excited to be parting again with the U S. Foodservice and WRL to bring you guys this Siri's we're gonna be featuring North Carolina chefs cooking with North Carolina products. We heard that you enjoy the Siri's. Hey, everybody, I'm Syria over. Why kill one of the owners and proprietors here? We are so pleased to be joining like, bro, I have brought a pro with me here. This is Bobby. I'm one. So we are gonna be making today Are chard broccoli with whips to he that regret is one of my favorite you that Bobby helped us beautifully execute. That's one of our favorite yes, satisfaction to effort ratio. It's really some easy to make it. So we're going six ingredients And so how long? You know LA bar here and your wife will elevated bar food, lots of comfort food, But something like this just leave you feeling? It's great, especially with crushed people. Have it? People, Especially a lot of grassy and sulfur by charging it And like Rosie really home like we do here. You really bring out the savory mommy aspects of the vegetable, so it really doesn't know? Well, I love eating decisions. So excited for me it. So we're concertedly if I were going to go on this. So I like to kind of cut around the edges and just get rid of, you know, parts here. And then you kind of get to where you can see clearly on the top where the rest of stems. So you just kind of keep going. It's just like a tree. That's like a veggie tree. Yeah. Yeah. And you can save this and use it for a slaughter or something like that, huh? We want to do that. No waste life. That's right. Okay. Core compost is always then from here, you just want to cut them into about like, one inch pieces. I feel like that's the perfect bite size. But you know, you do you if you want to do hold Florence like that, that's fine. But for me, I think this is a go now, since this is chart broadly with team, we want to address it. Yeah, like like Senator Rosie Protocol. You want to toss in oil and then insult Awesome. Let's do it. We got broccoli. We just cut here and we got all of oil. A lot of people say when you cook olive oil above a certain temperature get better and I just don't know when you have this issue way. Also have great seats were like oil with those work to work in a pinch. No, I think it worked great. And olive oil extra Bergdahl What was terrible for frying. So that's that's when you really want but those. But when I'm dressing vestibules and I know the flavor's gonna really get into those knicks and crannies, I really want to be a nice oil. So I also see that you've just salted and peppered. So for us home cooks, maybe that seems, I don't know like I wouldn't be to do until after it was done. Cooking is all about building, even right now. Is it sitting here the salt? It's kind of getting old and, you know, when you when it comes out of the oven and you pop in your mouth and it takes really good. It's just yes, like So if you've done it, if you built the flavor exactly. It's just always good protocol. It's always of it. A C s always be way got our pan here, and it is already lined with parchment paper. Boiled would be great to, but anything help you with Clean up. Who question, Bobby two week at home have been pre heating oven prior to now. You want the other? You might say I do it all the time, but shame. You know, I just want to spread these out on a single layer and this right here this layer is just pushing the max of what I want because when they're crowding up on each other, will release steam. Steam, by definition, could only be 212 degrees, the boiling point of water, and you just don't want to crowd him up. Otherwise, Browning starts about 3 50 right? So you want to expose them to his much of that high. He was possible in order. So your broccoli's need some social distancing. I guess you could say that because broccoli it will release a lot of water as it cooks like any vegetable and water has a as a top temperature boiling point of 204 F, and browning starts at about 3 50. Excellent. So you really want to get above that temperature? Explosive Tuas. Much eras possible. The broccoli version of social distancing here. That's right, with a functional purpose. It's not getting each other stick, but allowing each other to flourish. Go in the mired reactions. So now to the oven. Yeah, so the oven temperature will always be really high. You need to get ties and get at the time, depending on your mood. Here we have a confection of which basically sweeps air around food the whole time, so it's a lot more efficient. It wicks away the cold air from around the broccoli constantly but really hot of, and we'll do great. I do it at home all the time. It will probably take somewhere between five and 10 minutes, but I So what we have here. So we have my food processor from home, which I love that I think everybody in our 14 I say my life changed when I fired processor like I like cheese. What? I suit dressing Marinich sauces. Spice Flynn's Oh, my gosh. I love Spiceland. I Teoh seasonal salt or rosemary? Salt, pepper. So this is the vehicle in which we will be making our with me. Excellent. So when you take the top, off you go. I can do things. Now. That is a cup of tahini right there. When you scrape that in with this adorable tiny spatula like so I get a phone for that thing. Sometimes I find people in the kitchen making making Find me for it. Use it. Interesting. Interesting. Okay, so Bobby has set up for me to trace here, which is great. One for clean utensils and then one for dirty so I can put this right here, wrote, If you guys want to get your dirty utensils all over your countertop and then make sure you keep your hands and you're gonna feel this about halfway with halfway the reason why I'm not giving you a precise measurement because all he needs different. They all have different water contents. And this is you got to use your brain when you cook more so it's like, Well, yes, but also, like detainees are all different. Like they're just just because you never know what ratio it is that they're like, They're not a totally stabilized products. So sometimes we'll get a lot of chunky stuff at the bottom and talk will be lighter. No, when you're using tahini always know that. Okay, Does that look about right? All right. So we just poured it way, and I want to show you something. Cool. Why don't you watch what happens when it is amazing to see the light? No. Nice. So it goes from stick eat a fluffy, just with some water. That's amazing. We're not gonna add more one or yet or check for texture because we need Teoh. Add some acidity. Bees, Avila. Okay, lemon, you might have guessed half another. So have you ever, like on a juice, a lemon? And you don't know where your juicer is or why you never bought one? Yes. Okay, so I've run into that problem in the kitchen before, and I have tongues on me. And I realized that this thing goes almost his job, if not better than induces. So you just find it up here. And you just squeeze this a few times in a few different angles. Your juicer and it gets. Don't you love that smell of fresh squeezed lemon? Nothing like it. So that's that's a half. I must try. That's a right. So you're gonna put it in here? Sort of like a like a face down. I would use your right hand to stabilize the lemon in there. Fully top to bottom like this. But my right hand is this one. So like that. Okay, get the other one. Get that position. Squeeze. Okay. Like this. And then squeeze that. That's amazing, Bobby Fruit for about half of that in there to start and then with the strainer, Like, so, like to catch the seeds. That's right. All right. So we're gonna eyeball it on half of it. Uh, yeah. Perfect. And then we're gonna add about a tablespoon of so of salt. And but like Bobby was talking about, we want to build this all eight layers throughout the process. So this would be that extra flavor. Okay, so So I'm gonna check it on the top. That looks pretty good. Pretty good. Yeah. With some home model processes, You'll notice that some stuff gets stuck to the bottom there. So you just kind of want to get go at it from the not sharp side or else we'll get some Nixon. Your spatula. Okay, so now we're gonna chase to see how the dressing is. Right? So did. And just so you know, these air, these air clean spoons and we have a receptacle here for dirty spoons is something we do in the kitchen. Especially now during Kobe to make sure. Always because you have to teach the food is making around. It's a century experience. So, to me, honestly, I think you a little more bite. What do you think? I think it's good, I think More water to thin it out. All right, so we're gonna kill two birds with one stone here and add the acid. Who? It's beautiful way. Want to make sure that this could come out of a squeeze bottle? I guess I could. It depends on your personal preference. Like how much tang You liking things? How much asked if you like anything? Yeah. I think this is a little stand up. Nice with a squeeze bottle. Okay, so let's do it. Cool. So this looks just about perfect. It is beautiful. It looks a little bit burke to the naked eye, but this is actually ideal. You don't really taste much burn. You just get this savory. You You want that? You want that char, right? That's what makes the char broccoli chard. Probably guess that like Kate Mandy a taking You want to get rid of the chunky stuff there on the and then you just kind of motor through it and cut them in a little ribbons. Do you smell that to me? And the smell of that freshman so good, so good. Okay, little beautiful. So we've done all this work, right? Making this really nice, making all the components tastes right. Look right. It will be a shame if we just fruit on a plate called. I totally agree. So let's just give it the little last ever make it pretty right? But also, we won't be too right. So we're just kind of put them out on a plate. The florets give him a nice spread. You don't need to do broccoli social. Know there could be a little closer like phase three. Okay. All right, that's good. Now you want to hit it with a little bit. Okay, so that's such an interesting combination, Bobby. The mint on the broccoli. I never would have. I never would have thought to pair that together meant hazelnuts and teeny all hair really well together. Yeah, you go with any? It doesn't matter what the bases, maybe Yeah. And things, like, grow together together. Okay. With that, we do our integrate. I was going to get a nice tight spiral on. And you see, I'm using a squeeze bottle here. I I think you should also use a squeeze bottle. I think these air really worth going out buying. Where do you get a squeeze bottle? You could get him just about anywhere that sells food. I think I saw some food. Lion Amazon. That's amazing. So, you know, I mean, you could do dressings and, like, you know, please work. And then we're gonna top it off with three the toasted and chops in that order. Hazelnuts. You don't want to chop things in the toast because you'll burn the smaller particles, but this is about it. All right,

Kathy Hanrahan

Cook like the Pros: Wye Hill's Charred Broccoli

Charred Broccoli and whipped tahini. 

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Cook like the Pros: Wye Hill's Charred Broccoli

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