Whole Branzino topped with charred green beans is on the menu at Jeffreyrsquos Grocery in New York City

Whole Branzino topped with charred green beans is on the menu at Jeffrey’s Grocery in New York City.

Chefs rekindle interest in charring vegetables

Restaurants seek to maximize flavor with cooking technique

Tory Miller, executive chef-owner of L’Etoile in Madison, Wis., almost always cooked vegetables the classic French way, by boiling and then shocking them in cold water.

But three years ago, while eating a stalk of such plainly cooked asparagus, Miller had an aha moment. He immediately swore off the French way in favor of a more flavorful method: charring.

“We’re so used to seeing the bright colors, but [boiling and blanching are] not bringing out the

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TAGS: Food Trends
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