Can I Use Less Oil When Roasting Veggies?
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- čas přidán 15. 01. 2020
- Can I Use Less Oil When Roasting Veggies?
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I appreciate how she doesn't dodge questions and lays it out pretty much in black and white. Less spin, tons of knowledge. Thank you!
A) I come from a family that routinely roasts vegetables with insufficient quantities of oil. The result - especially noticeable when roasting crucifers - are veggies that somehow manage to be simultaneously burnt and undercooked.
B) If you want to set up a proper experiment, Alex (a.k.a. French Guy Cooking) excels at that kind of stuff, and I think that a crossover video between your channels would be brilliant.
Yes please. Or rope in Kenji. OR BOTH!
Thank you Helen. Such a basic topic and yet so important to discuss :-) . Also in Indian cooking you will need a certain amount of oil to tempering the spices first and then for sautéing the veggies in the spice infused oil. If you use too little oil neither will it have the rich taste or right texture. And one of the most crucial lessons every Indian grandmother will teach you: When cooking the masala sauce we have to sauté until the oil separates from the sauce again.
Lucky Recipes - Indisch Kochen - would you please elaborate on what you mean by tempering the spices?
@@yay-cat Yes sure. For many Indian dishes you need to heat some oil (if you use too litte it won't work). Then you add whole spices, like cinnamon stick, cardamom, cloves, Indian bay leaf and you temper them for like 40-50 seconds until they become more fragrant. Then you can add your onions, chopped tomatoes, ginger-garlic paste and other powdered spices like turmeric, chili, cumin powder etc. You cook everything (open lid) until the moisture of the onions and tomatoes reduces and you notice the oil is coming out from the sides again. Only after that you can add your meat or veggies. You can see it here (although it's in German language you will get the idea) : czcams.com/video/ORaK0y-4tBQ/video.html
And read more about it here: en.wikipedia.org/wiki/Tempering_(spices)
4:45
Finally a cooking expert I can relate to.
Thanks so much Helen! Definitely need to show this to my mum; she barely sprays her roast veggies with olive oil spray, and then wonders why then never come out the same as when I do them. She never seems to believe me when I tell her that the only difference between when she does them and when I do them is the amount of oil.
#realcomment Among the many things I really appreciate is just how much thoughtful work you do for your students and all of us out here on the internet Helen!! Yes, there is a challenge bringing "exact science" to cooking but all of your "anecdotal" information and experience provide incredible guidance for us!! Thank you!
☝️ 🤩
"Orgasmic vegetables class", OMG! :D
Talking about oil, I've discovered it by "accident", Bob Ross would say - "a happy little accident" - with the slipped oil bottle: pieces of bell pepper got a heavy amount of oil. The pepper were peeled; I've also used a bowl to season them and cover with oil. After roasting them in the oven, we've put them in a glass container, poured the oil from the baking sheet and decided to even add some of fine olive oil that we normally use for finishing to cover it completely. It were probably the most wonderful roasted bell peppers ever! Few days later we tried to roast some carrots with more oil. They turned out amazing! Our favourite Maldon Sea Salt works like charm here. Of course, there are some exceptions like eggplants, but I would encourage everybody to try this out!
I always get looks when I roast veggies just like I will tonight since I'm roasting carrots broccoli and cauliflower.(and garlic) I find broccoli to need more oil then the rest so I toss it separately but people always tell me I'm using to much oil then I'm told the veggies are perfectly cooked.
Wow! Your idea of weighing the tare’d bottle is absolutely brilliant and such a light bulb moment 🤦🏻♀️. Do I ever feel like a dunderhead for not thinking of it.
Love your videos and channel. Far and away, my favorite cooking channel.
great video again - I much appreciate your sientific / exact data and meassurements based approach
I'm binging your videos, they are all so instructive! I've learnt so much, thank you Helen 💕 you rock!
Fantastic video... as always! Wish I was local to take a class!
And the oil weighing trick? GENIUS!
classic students thinking they know more than the people they are paying to teach them
Your videos and your approach to topics are excellent. A really underrated channel 👍!
Thank you! If I ever get to Boston I need to take this class!
Wow such a nice video. Thank you for a scientific approach!
Grapeseed oil is an alternative preferably french or Italian and sometimes I use a sprayer bottle for virgin oil. Bear in mind that last year a test conducted by a reputable organization found out that of THIRTY brands of "virgin oil" TWENTY TWO proved to be either canola or sunflower oils,fabulous green color was achieved "naturally" with chlorophyll and a bit of pepper. One stood out - Costco who asks producers: show me DNK /DNA and a corresponding tree or a grove. So much for that. I also like to use a bowl. P.S. if you need a highly PAID assistant I will move to BAHSTON.
Grapeseed oil is very rich in Omega-6 acids, which you should go easy on; canola is somewhat rich, too. Avocado oil has healthier composition, while as heat resistant as grape seed.
@@Alexagrigorieff Thank you,
I am so glad I saw this video because I wasn't putting enough oil when I roasted vegetables and they would burn before the cauliflower was perfect...... tonight I made your cauliflower salad using the correct amount and it turned out so much better...... I am loving your videos and especially your choices of recipes....you are so easy to follow and so detailed in your explanations ..... I just want to thank you for all you've put into your channel...... I'm in California and I only WISH there was a teacher comparable nearby..... making the soy reduction tomorrow..... I'm assuming the Japanese cookbook you showed is a good one..... gonna look into that.... love anything Japanese..... and French and Mexican etc etc.... etc........!
Thank you for this. Informative and thoughtful.
I brush on the oil with s pastry brush. You use less oil but get good coverage.
❤️ I think you use the perfect oil to oven cook your vegetables (I am Italian and clearly have an E. V. O. Oil addiction.......). I guess your arguments about the amount of oil to use also makes sense.
I've only tried one of your roasted veggie recipes so far, but I used as much oil as you suggested, and the results were delicious! Why mess with perfection?
Excellent idea. Testing.
hi sweet you mentioned you are russian i would never had picked that and i will not insult you by my idea. i am australian (convicts) i try to cook like you getting better than i was 6 years ago . stay safe girl . thankyou for you patience.xx
Thank you very much for this helpful video. I'm never sure how much oil to use.
I always do roasted veggies for christmas, by popular request from my family. They rave about them and ask what my secret is.. I can't do much more than shrug, because it's so simple. Toss in oil and throw in the oven. I think it has to be that I use more oil than my family taught me to use.
I started by tossing my veggies in oil in a bowl, and adding until they were fully coated. Then I realized that if I go past what I think is the right amount, they don't really hold more oil--they're already coated. The extra runs off in cooking.
So I'll generally just add what I think I need, and maybe a touch more, and I can be pretty confident in that. It's not that there's no such thing as too much oil... just that they generally will not hold 'too much oil.'
Something like caulifour has a lot of surface area and can hold a bit more than I'd like. Once I have it spread out on the tray, I'll dab the top with a paper towel and re-toss on the tray. This balances it out quite will.
DO NOT use your best, most flavored oil for roasting! It is a waste of good aroma and the flavor is the same.
Small (diced) vegetables will have more surface area, larger (cubed or spears) have less area. Use oil in proportion to the area, not weight.
Tossing vegetables with oil in a bowl conserves the oil, and forces one to coat the pieces more evenly. If not using a bowl, put a light film of oil on the sheet, then add the vegetables, then drizzle the remaining oil.
For more even performance of your sheet during roasting, put cheap, unglazed tile or stone on the rack and leave it there all the time. Set your baking sheet on top of the tile after the oven has come up to temperature. This is the same reason to use heavy pans for searing.
I tend to roast vegetables with a pretty random amount. However, I really use my hands and rub the oil properly into the vegetables. If I use too much oil I imagine it will just lay on the sheet afterwards, so I don't see any reason why to be so careful with it.
Thank you 👌
Thank you.
Great video
I love your channel.
Now i want to roast some veggies for the first time :D
It’s like saying you don’t need that much butter in cookies/croissants
I will use more oil in the future. Thank you.
you are fabulous!!!
Thanks so much Helen! I think I’ve been trying to use too little oil when roasting veggies 🌶🥦🌽🥕 ... going to try your suggestions! Also would like to suggest gallon or larger size zip lock bags to distribute the oil over a large amount of vegetables when cooking for a crowd...no bowl to wash!
While that's convenient, that plastic bag will be around long after everyone on this thread is dead and buried. Why destroy the environment to save yourself a few seconds washing up?
@@skyerune hahah my mouth dropped in horror when I finished reading Donna’s suggestion
Not that I think it’s the end of the world (I mean, I probably catch more planes than the average person and that’s several times worse than wasting plastic bags) it just shocked me to read. I’m one of those hippies who wash and re-use ziplocks. Lol
Thank you for that experiment and explanation Helen. I sometimes follow chef AJ to cut down on salt sugar and oil. She sautes in water rather than oil. Never works for me so I use oil in small amounts.
Good
Helen, have you tried roasting vegetables in shallow, ROUND terracotta dishes? I use as much oil as you but I find that they roast much more evenly in terracotta than in metal.
Delicious
Keep on going to town with the oil! I'm sure there are diet channels out there to watch:)
Thank you. Olive oil isn't the enemy!
what are the various gram measurements in tablespoons?
So I wonder how many people took that class thinking it was doing things with vegetables and not to them
If that was the case, they'd definitely want to use plenty of oil on their veggies! ;)
My answer when I read the title was-
SURE! If you want burnt veggies! 🤪
Well of course
I normally line my sheet with parchment to avoid cleanup, does that make a difference in taste?
It’s hard to spend the entire day roasting squash and not learn something! 🤣
try a sprayer?
This is a great topic, thank you -- I thought I was "over-oiling" but it turns out I'm not using enough! Now to figure out how to do this without my wife seeing all the oil!
If you are doing the cooking....she doesn't get a say.
Except for the burn temp
How about spraying?
In the EU we have "Oil extracted solely by mechanical means from whole olives" or words to that effect on the back of some extra virgin olive oils. When I went on a cooking course I was told these are the ones to look for. Supposedly the heat treatment in extraction of oils is what produces the bitterness and so mechanically extracted oils don't suffer from this and honestly I've noticed things do smell better when I use it (but that could just be me). Also blended oils can suffer from separation which can be hard to notice. Luckily in the EU we are spoilt for good quality oils at reasonable prices and they last a good while so just stock up when they're on sale.
As I see it, it all amounts to taste, and health. If oil causes an inflammatory reaction in your body, skip it. If you don't like the taste of oily items, (the way the grease coats your tongue), then skip the oil. Learn a new method of roasting veggies, using some other liquid. But, don't complain if the recipe has too much oil or doesn't come out right when YOU reduced the oil. Apparently it is an ALL or nothing-at-ALL sort of issue. I just saw someone the other day roasting veggies, without oil, using aquafaba in a spray bottle, or even veggie broth in the spray bottle, and every time they opened the oven to stir the veggies, they applied a spray of liquid to keep the veggies from drying out too much, yet not enough to steam the veggies.
Wonderful video on olive oil quantity and love that it's well explained and succinct. I've become a fan of using an amber glass spray bottle filled with cold pressed extra virgin avocado oil and use it for vegetables when making a tray bake. I prefer using extra virgin olive oil (Lidl own brand extra virgin Greek olive oil or Zaytoun Organic Extra Virgin Olive) at the end of the cooking process or for salads. I'm attempting to convince my family to use avocado oil in place of vegetable oil when cooking on high heat or we use mild flavoured extra virgin olive oil to make Persian/ Zorastarian food and avocado oil for making South Korean food when the food is fried ~
Edit; sorry this comment posted twice for some reason ?
Can you use Bacon fat, I also have oven fried parsnips and I precook in the microwave for 8 min then I use quite a bit oil maybe even a 1/2 cup in a bowl and get everything coated well and oven fry as normal
I haven't tried bacon fat for roasting veggies, but I don't see why not (besides health issues)
@@helenrennie Doctors who are into keto diet are swearing by animal fats. It's Omega-6 fatty acids (grape and safflower oils are very rich, canola also has a lot of it; avocado has little) that you should go easy on.
Amen to more olive oil 🥰
I tossed everything in a Ziploc bag with seasonings. shaking it well before placing them in the oven. cover if it has meat & deep red peppers.
Great idea!
How do I enroll in this “Orgasmic” vegetable class you speak of?...🧐 But really, thanks for this advice because I’m trying to reduce oil making Okra and that stuff soaks it up.
My classes are here: www.helenrennie.com/kitchen/classes.php
Do you have any videos on seasoning a SS pan? It’s not easy to find using an iPod or iPhone. The options are lousy on cell phones
you don't need to season staineless steel. I don't and most professional cooks don't. it's become a practice amoung home cooks because they are anti non-stick pans and want to cook eggs, fish, and potatoes in stainless pans. you season it just like cast iron (google -- I have a video on that), but stainless steel doesn't hold seasoning well, so as soon as you put something wet and acidic into it, your seasoning will lift off.
@@helenrennie I was looking on how to cook with SS but I kept running into seasoning your pan so I thought it had to be seasoning before cooking on it. I was confused & hungry. Thanks.
Media Technical Support People and Staff @ Master Chef 👩🍳 Helen Rennie of Boston, thank you; again, Media Technical Support People and Staff @ Master Chef 👩🍳 Helen Rennie of Boston , thank you: Greetings from southcentral Texas USA 🇺🇸
Greetings: amen 🙏 alleluia: Master Chef 👩🍳 Helen Rennie of Boston , thank you; again, Master Chef 👨🍳 Helen Rennie, thank you
Greetings: amen 🙏 alleluia: in thanksgiving: Enormous Hug 🤗, Love ❤️, be very, very, very safe and wishing you a happy blessed glorious day
Love your channel and love your Russian dishes! I heard that Russian cooking uses sunflower seed oil? Is this correct ? And if so what is the reason it’s used so often. 🙏 thank you
Ukrainians us sunflower oil because.....they grow sunflowers! Seeing a large field of sunflowers in the summer sun is marvelous!
400 degress ok how long? and flip when brown say half way??? I just follow you period thank you
Here is my veggies playlist. It has many videos for roasted veggies with instructions on time, temp, etc. czcams.com/play/PLaaYCMq3l7jtPkiQUOmA0smMMYvgTfrkJ.html
I applaud your attempt at a scientific approach...but my toenails curled when you stated the temperature in Fahrenheit...I also agree with you about the oil!
Antoine, if temps in F make your toes curl you don't have many problems in life. Try a massage, with lots of olive oil. ;-)
@@TheMosFetish been there done that
fantastic. now I know I can roast cabbage. Guess what I learnt?
That you can roast a cabbage?
Been roasting and frying cabbage since the sixties favorite way to eat
Oíl is essential to life..... Olive oíl that is!
😘😘
#Comment If you slow roast them too, at a lower temperature, they cook with less oil. You can also cover the pan with foil and let them steam themselves at a lower temp, then take the foil off and raise the temp for the very last part of the cooking and you can get some browning. Your way is better for the roasted flavor, but that's one way to lower the amount of oil. You can just put enough so they don't stick to the bottom of the pan that other way ^_^
Nice comment. There are so many people who have this "I know better!" mentality and have a little rage. It's nice to see an alternative suggestion not screaming your way is better. Thanks.
I am here just for the accent. ❤️
Could sit by and hear her all day long, as she chirps on in her mellifluous soothing voice. 😅
#NoOffenceIntendedMaam 👒
my mother roasts like this and i always feel like i have a lead brick in my stomach after eating.
Why do you sound so slav?! I am literally in love with your accent 😍
Leonardo Druscovich because she was born in Russia. Her accent, personality, knowledge and face are soooo pleasing to this American schmoooo.
@@MarkSmith-js2pu Yes, she is the best out there 😍
Oil should be a fresh as can be. Here in Australia the best "Extra Virgin" olive oil is sold by supermarket giant Coles..., which also happens to be one of the cheaper oils. (not my opinion, tested by Laboratories and Choice Magazine) Check the date on the bottle..., you are after the "youngest" oil.., older oil will go rancid and "ALL" oil should be used within 2 to 3 months.
It will be a fight between my stingy side which wants to save money and the side that wants delicious food.
Some people think it's "healthier" to use less. .EVOO is good for you. Besides it tastes good. Love the name of your course. LOL
I never understand the issue with roasting or frying in large amounts of oil. You don't drink all the oil in the pan after roasting.
I’m too poor to use that much olive oil :^(
Lithostheory , Trader Joe's has coconut oil for $5.99 a pint. Great for high heat cooking, and I start veg in skillet with coconut (triple filtered has no discernible flavor) oil and olive oil. Delicious.
toss the veg in a plastic bag you can do the same with any spices as well Extra virgin olive oil's smoke point is somewhere around 374-405°F When you heat olive oil to its smoke point, the beneficial compounds in oil start to degrade, and potentially health-harming compounds form.
#realcomment: does a sprayer exist that can handle cooking oil? This would let you distribute oil more evenly.
yes, it exists, but you'd have to spray for a very very long time to get 1/4 cup of oil out :)
@@helenrennie: back to the squirt bottle! :)
#realcomment No caption.
just fixed it :)
@@helenrennie Thanks so much, Helen. Very informative. I always oiled my veggies in a bowl and I I don't like bitter oil either. I like mild oil , I will have to find spanish one , there isn't a costo near me.
Mine is from Whole Foods.
I'm an oil abuser just like Helen. *HIGH FIVE*
You're marinating. Do what you normally do: Put everything in a large freezer bag and mildly agitate.
Put veg and oil in a bag, shake bag.
How to ruin roasted vegetables = roast them with olive oil. It’s so pungent, I’d rather use neutral oil flavor