I’d never thought much about glazed vegetables until I started working with superstar chef Thomas Keller on hisBouchon食谱。我们的编辑建议我们就这个主题做简短的文章，所以我在法国洗衣厨房里从大师那里获得了一堂课。（那真是太幸运了吗？）就像他原始厨房里出来的大多数东西一样，托马斯的釉面蔬菜很棒 - 柔软，柔软，嫩，甜，但不粘。他们是开眼界。我敢肯定，我学会了如何在烹饪学校里涂蔬菜，但是直到与托马斯的课程，我主要经历了这道菜，因为蔬菜用少数糖或用黄油和糖炒。在法国洗衣店，我意识到，当釉面蔬菜做得正确时，大部分甜味来自蔬菜本身。当蔬菜煮熟时，液体会散发出糖并降低以形成细腻的釉料（借助黄油，只有少量的甜味剂）。那就是炼金术托马斯向我展示的，我仍然使用的方法。

Use the right pan and enough water to cover

Making glazed vegetables come out well starts with choosing a saucepan that’s wide enough to hold all of the vegetables snugly in one or more layers. You don’t want them spread out in a huge pot. For 1 pound of vegetables, a pan that’s about 8 inches wide at the base usually does the trick. I use one with sloped sides because it makes it easier to toss the vegetables in the glaze, but straight-sided is fine, too.

虽然右锅有所作为，但使釉面蔬菜变得充分的真正秘诀是学习多少水。在形成釉料时，添加过多会导致蔬菜过度煮熟。添加太少，虽然少问题，可能会导致煮熟的蔬菜不均匀。找到中间地面的一个很好的指南是增加足够的水以覆盖蔬菜。

我发现，如果我得到上述所有内容，蔬菜将在形成釉的同时完成烹饪，这是理想的。但是有时候事情无法解决，这也可以，因为这种方法具有一定的灵活性。蔬菜沸腾了大约10分钟后，我总是品尝蔬菜。如果它们煮过，但锅中仍然有很多液体，我将它们取出，让液体继续烹饪直到糖浆，然后将蔬菜添加回锅中。如果在蔬菜煮熟之前形成釉料，我只会加一点水，让它们煮更长的水。

听裂纹

The other great trick I’ve learned for cooking glazed vegetables is to let the glaze tell me when it’s done. A sharp, frenetic bubbling sound, almost a crackle, means that the liquid is nearly gone. That’s the signal to lower the heat.

Knowing what to listen for makes it easy to have vegetables glazing on a back burner while I direct my attention to whatever else I’m cooking.

And that might be the most important lesson I got from Thomas—this isn’t some fussy technique reserved for special occasions. In fact, glazed vegetables are a great weeknight side because they’re so easy to make. You can pretty much leave the vegetables alone and just let them boil, with an occasional shake of the pan. Once they’re cooked and the glaze is formed, you’re ready to season as you please and serve.

借助这种方法，您会发现简单地制作闪烁，美味，优雅的釉面蔬菜，即使在您身边没有托马斯·凯勒（Thomas Keller）。

Experiment with your favorite flavors

整个蔬菜都需要釉面，类型的甜味剂可以釉入，并添加风味。胡萝卜是经典的，但是该技术可与任何数量的根蔬菜（想想甜菜，萝卜，萝卜，芹菜根，洋葱 - 列表还在继续）。使用蜂蜜，枫糖浆或红糖代替砂糖，是改变物品的一种方法。草药，香料和其他调味料增加了更多的变化 - 库里，味o，辣椒和香醋是我最喜欢的一些，但有足够的空间可以发挥创造力。