This allows each cut of cured meat to fully render, so they’ll brown properly, release their fat and seasonings into the fond, and nearly melt into the final sauce.
Courtesy of Nobu Restaurants.Although the chefs didn't set out to make over menus across the country, they see the ripple effect, too.
Suzanne Goin, class of '99, is pleased that people are still ordering kale, brussels sprouts, and roasted cauliflower and sharing them on small plates many years after she introduced the trend at L.A.'s A.O.C."At the time it seemed so wacky.We loaded the menu with vegetables and thought the vegetable station would be the slowest.
It turned out to be the craziest," says Goin."I didn't set out to start a trend.
I just loved vegetables and wanted to cook them.
And it turned out to be the most influential part of my cooking.".Immediately remove spinach from water, and place in ice water; let cool 1 minute.
Remove spinach from ice water, and transfer to a colander.Squeeze out excess water.
Transfer spinach to a blender..Carefully drain pot of boiling water, and wipe clean.