We never expected José Andrés to advocate boiling vegetables. But in his latest book, “Vegetables Unleashed,” the Michelin-starred chef uses a fresh approach to the old-school technique on everything from cauliflower to romaine lettuce, saying it’s the best way to season and cook vegetables quickly. Simmering vegetables in a small amount of water, fat and seasonings not only perfectly cooks the produce, it also creates a flavorful sauce as the liquid reduces.
This 5-ply professional-quality cookware is made in Wisconsin, will last for generations, and is the brand of cookware that we use here at Milk Street. Tools may not make the cook but top-quality cookware makes a much better cook.