hey dad

hey dad

hey dad

Hey dad

My mom’s cooking was terrible and ALL faith based. When your scientific approach to cooking made it finally click for my dad, we’ve really been connecting with him.

I was actually wondering about using those scraps for a stock or soup base. I was worried that their flavor might stand out too much and instead got a confirmation that it works and a ton of different ways to use them. Thanks.

@@RevShifty I would not blend it with a lot of veggies or anything, my stock is just basically water, salt, and a pinch of sugar. Nutmeg or butter can be added of course. It is literally just an asparagus extract kinda thing. For me the asparagus should be the star (cause seasonal and expensive) but the things I mentioned are quite simple and let it shine.

@InfoScholar sending wishes for a speedy, full and complete recovery.

This made me smile. Sending lots of love your way :)

Never miss a Pépin recipe . Always something to learn.

We’ve all done that (same with a squirt of lemon), but I will be trying his method here, seems like something I’ve recently had at a nice French restaurant. Simple and buttery

how about another variation with white pepper and a touch of grated parm and a spot of white vinegar?

I love the added garlic idea

good idea

For steamed asparagus, I was taught to put the ends and peelings at the bottom of a skillet, with only a little salted water, then place the asparagus on top. The trimmings act like a steamer basket, keeping the asparagus from sitting in the boiling in the water. This is especially useful with thicker, older asparagus which needs longer cooking time, and which yields more trimming from its woodier stalks.

where are you from in germany? over here in the north of germany, boiling/blanching is the way to go. don’t mean to sound rude, I’m just curious :)

Google spoon rest.

I’ll have to give this a try. I love celery and frequently have a bit too much on hand.

Jacques Pepin will tell you that method works beautifully!

I use the bottom ends & the peels to make asparagus soup, so it's basically zero waste and I don't really care about not taking away too much - Kenji just discarding the peels was painful to watch. (Recipe: Start by making what's basically asparagus stock from the peels & coarsely chopped ends, strain and bring back to a boil, thicken with a bit of flour (pre-dissolved in water), season to taste (salt/pepper/nutmeg, maybe some acidity or wine, ...), then turn off the heat. While it's still hot but not boiling, slowly stream in 1-2 beaten eggs while stirring. (Is that called "egg flower" in English too?) Optionally (strongly recommended!) chop a few stalks of cooked asparagus into bite-size pieces and throw them in.) Great as a starter soup or standalone light meal.

@@__nobody__ thanks for the idea!

I think he said there is. Some kind of neighborhood group that picks up all of the compostables like you’d have the city come in and pick up your garbage bins once a week

Yes, I also want to know

Bench scraper.

Thicker asparagus is almost invariably sweeter and juicier.

As Jacques Pepin says, it's a misconception that thinner asparagus is "younger" and "more tender". When asparagus grows out of the ground, it does not grow radially, only vertically. This means that its thickness is already determined by the time it starts growing, and only its length changes. Young and tender asparagus can be selected based on the tightness of the petals and firmness, not the thickness. In that case, the best asparagus is young, thick asparagus as that provides a higher skin-to-flesh ratio.

@@qsdfcvgyjmkl Oh I remember hearing him say that!

@@qsdfcvgyjmkl very good insight, thanks.

@@JKenjiLopezAlt good to know, thanks!