Carla's Step-by-Step Guide to Pan Roasting Anything
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- čas přidán 24. 10. 2023
- Thanks to Goldilocks for sponsoring this episode.
You can shop their kitchenware here: www.cookgoldilocks.com/carla
2:01 Prep
3:42 Season
4:34 Brown
6:34 Turn and Roast
7:39 Last Touches
8:50 Zing it!
9:59 Dig In!
For the full recipe and more, head to Food Processing (my newsletter):
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Producer: Zoie Omega
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Director of Photography: Tim Racca
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Food Stylist: Cybelle Tondu
cyborrrrg?...
Editor and Comic Genius: Meg Felling
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Theme music "Magic Hours" by Amy Crawford
www.amycrawfordmusic.com
Arcadia - Wonders by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. CC BY 4.0 Deed | Attribution 4.0 International | Creative Commons
Source: Royalty Free Music
Artist: incompetech - Music and also Graph Paper
#carlalallimusic
And what will YOU pan-roast first?
Pears with butter!
your mom ? . . . [ HIGH FIVE ! ] . . . . . [Is it obvious that I too am a boy mom? Love you C! ]
Cabbage and/or Red Onions! Definitely. And also Carla: I love this, b/c I **LOVED** reading slowly & carefully through WCB. That book was a huge key to helping me have more confidence in the kitchen, & to get back into it after a bunch of very hard years w/ a lot of family tragedy. It was the book that kind of awakened the Cook in me again, & the divided pages w/ examples of all diff. kinds of foods treated w/ the diff. cooking methods... it was just what I needed. Visuals, man. Visuals really, really help. So thank you for this refresher! Love to you & your family x.
I just ordered this pans based on your other video. Carla used a cloth to hold the handle before putting it in the oven. I thought the handle were stay cool. Are they really?
Just had to say, being in ED recovery, Carla makes the idea of cooking more approachable/accessible and it’s truly an amazing skill
this means a lot to me, thank you for sharing
@@CarlaLalliMusic123 erhm, executive dysfunction, maybe...idk...whatevs, Evan, we wish you G-d's speed in recovery. 🤗
In this context they probably are referring to an eating disorder. Congrats on making it, Evan. :)
@@tylerlyons881 Thanks for calling me in on this. Seriously appreciate it. More power to Evan.
@@miseentropemy mind went to “Erectile Dysfunction” but I also find good food arousing.
Another vote for more technique videos! Of all the zany former BA personalities, Carla has always been the only one I look to for actual, day-to-day recipes and cooking advice. Her palette, recipe construction and incredibly accessible, straightforward way of explaining the HOWs of a recipe are criminally underrated.
Totally agree. I find her entire approach so incredibly gentle, merciful. She's so sensitive to folks who struggle w/ cooking & don't just immediately know what to do. But her range & recipe development [with her 'spin-its' & 'zing-its', etc.] is so rich & varied that she still makes food that could appeal to a more ambitious, more experienced cooking crowd. That's a gift --offering recipes that can be glammed up or kept simple for those of us that feel like we suck at cooking. Thank you Carla. We love you hon. x.
Just saying, I would absolutely purchase a learning course taught by Carla about cooking techniques, recipe development, and efficient kitchen time management, complete with written and video material!
This was soooo cooooool. This technique-focused approach with the other examples in parallel was so incredibly helpful, especially when i started thinking about my favorite step-by-step recipes and realizing it’s actually much simpler when framing it in terms of technique. Thanks, Carla!
P.S. I'm a huge fan of all the extra ideas and options you bring to your cooking; it feels like you have a level of understanding that transcends following strict recipes and getting the concepts behind certain foods.
Would love more technique videos!
I just feel f--king INVINCIBLE every time I watch Carla's videos. I always learn so much it's amazing I can do anything
Technique videos are my favorite! I’m too often locked into a recipe.
I’m all about technique, that technique, that technique.
yes to more technique videos!
Two days in a row of Carla? Yes, please
your cooking always cheers me up
LOVE the technique video. I am a cooking novice who has felt enslaved to recipes, and bolstering that 'general cooking knowledge' would be super helpful.
After watching your videos I finally got the confidence to buy a stainless steel pan and pots. I am blown away at how easy they are to clean.
I love how you have simplified the steps of what you're doing, very easy to follow and understand. Thank you for taking the time to produce these videos!
Abso-LUTE-ly please do more technique videos. You are a great teacher; I could watch you teach for hours.
LOVED this video! I'm excited to try this on all my winter veggies! Also, Carla, would you ever consider doing a video on your shopping methods? I'm sure you go to many different stores/markets, but I love learning about a chef's process in picking out their groceries!
This would be great!! I.e what to look for when determining if something is 'ripe' or 'good', what considerations you make when planning your shopping list/menu, or what ingredients are best to cook at certain times of year based on season
Pan roasted bok choy and salmon today! Love your technique videos!
"that sounds so good" 😉
Yes to more vids about technique!! 🍽💕
Winter squash time 🎉
I love learning things like this! Def would enjoy more videos of techniques
Yes to more technique videos. A most excellent educator!
"Hello my true loves"
Me: Well now i'm all aflutter!
My 10" Goldilocks has quickly become my go-to everyday pan! Just as great for a steak as it is for blistering green beans, or tossing pasta with anchovy-chile butter. I love pan roasting and the "Salt and Pepper Cooking" chapter of WCB changed my life when it comes to just going to the market and picking out whatever looks fresh and delicious. No matter what it is, all I really need is salt and pepper, olive oil, and heat. Anything can become a great meal once you know how to handle it! WCB is my go-to house warming gift and I like to pop sticky notes on all my favorite recipe pages (Romanesco with Toasted Hazelnuts, Rosemary Chicken Ragu, etc.)
I just love you. So calm and confident in the kitchen I could watch your videos for hours!!
Did anyone else think 'L' was going to stand for LOVE? ❤
That is 100% something that the daughter of the Lalli family & the mama to those boys would do. Carla's all heart. x.
I would totally love an expanded version of that bit about how there are a limited set of cooking techniques, and you just have to decide which ones to use on the combination you fancied from the shop!
just got your book and its SO GOOD!!! 🤩🤩🤩
important information for the winter veggie-filled colder months, thanks carla!!
Love these awesome technique videos!
Yes! More technique training!
I love technique videos like this!!! 💕💕💕
Love this video!
This was such a fun video, and I would love to see more technique videos in the future!
yes please, I loved this video!!
LOVE technique videos! It’s really nice to build these core competencies and see the same techniques across multiple food options.
Please more technique videos!
Love this! Also, I love the technique section from WCB. It really helped me just cook without following a recipe
Me too... WCB's visual break-downs & step-by-step guides have been incredibly helpful for me, conceptually, to develop in new directions as a cook. Thank you, Carla, for working so hard at this. AND I LOVE THE SIDEWAYS CAPTIONS. Tell your publishers that the readers dig 'em. :)
Looks so good! I’ve learned best by following recipes and then doing it five hundred times until it’s inherent. Been cooking for 20 some years and I still refer to a recipe, but much less often now! Have to make it your own, that’s the beauty!
Def gonna try this, especially with the squash. I have such a hard time with squash... Also, yes please do more technique videos!
Yes for her manicure! Love the colors ❤
I wondered -- Barbie themed?
Always love your videos! Funny and yummy. I will say that it sort of broke my heart a little bit to see you throw the seeds in the trash. I always roast my squash seeds, just like pumpkin seeds. I don't rinse them, just get the chunks and strings off. Then I season them, spread them out on a baking sheet, and bake for 12-15 minutes at 350, stirring once during baking.
brb going to buy a head of cabbage
My favourite meat to pan roast is a big ol' pork chop.
My favourite vegetable to pan roast? A toss-up between sweet potato, pumpkin and onion: sometimes I can't make up my mind and just go with all three.
As a person with terrible spatial awareness, I hear ya, sister! (I love the outtakes in your videos, Carla.)
Glad to know the Mystery of the Missing Plank gets solved by the end
Carla, try Rogue Creamery "Smokey Blue" it's amazing, and I also love Humboldt Fog.
The browning 😵💫😵💫😵💫 I need to turn my burners up!!
nice
So what about burning the pepper that certainly happens and for some things its prefered to just salt and add the fresh stuff when served?
Carla looking very beachy and gorgeous this October
The technique looks perfect from the results of your cooking, Carla ❤
Just one question; how much time in the oven for a cut of meat that you presented, to be a nice juicy after the process?
Question! : Ok, sorry, this might be a dumb one, but I'm really trying to learn. So: your SPOOL/seasoning/finishing process at the end: I assume there's a reason why you went in the order that you did? Acidity first [you said, "while it's hot" ...does heat activate the acidity or something?] .... then I think you went salt, pepper, olive oil at the end. So recently I think I learned somewhere [was it from you? Alison Roman maybe? Or Andy B.?] that when dressing a salad, for instance, you should do the vinegar/acid FIRST, & then coat w/ oil. [Somehow I thought you coated w/ oil first so that anything else you add is sort of smoothly conducted all around by the oil?? ...but is there a flavor or chemistry reason for acidity first?] Also, are there scenarios in which you would salt first, before adding acidity? Sorry for all the questions. I really appreciate your helping us learn :)
Honest question: do scallops benefit from the oven step of this method vs just continuing to sear after flipping until they’re cooked through? I love the pan roasting of cabbage or proteins, but scallops are so delicate.
Imma do a green cabbage but I'm going to probably going to sub yuzu hot sauce in for lemon, gochugaru for half the black pepper and I might just slather it in a kimchi mayo when it goes into the oven, even tho its putting a hat on a hat, so to speak.
hell yes
i just love any time the phrase "hat on a hat" gets used. thank you for this. always makes me smile - don't know why. [See Seth Meyers interview w/ Bill Hader where they talk about this in comedy writing ... so lovable...].
Thanks for another great video Carla...........can I know where your pants are from lol They're very cute! Could be the secret key to my pan roasting
I love the technique videos! One question-what’s the specific reason for using stainless steel? I noticed that the photos in your cookbook show cast iron. Perhaps they were more photogenic? I realize your sponsor makes the SS pan, and this is not my attempt to take a dig at that, but just wondering if there were certain advantages to SS over cast iron for pan roasting. Thanks!
What are safe methods of clean up for stainless steel when I fuck up a perfect release from browning?
Bar Keeper's Friend and some steel wool! Can't go wrong. (Bon Ami is good too.)
i laughed out loud at this. this is so many of us. :)
I'm still waiting for Carla to address the BA charred cabbage video
If you add garlic to spool you get sploog XD XD XD
What about the casserole technique 😂
Is it really that hard to say pepper?
No, but "peps" is even easier.
Whoever made the creative decision to do the weird camera wiggles, please stop 🤮
Love the technique series!!