Tom Colicchio on Eating Less Meat

Tom Colicchio: Chef, Restaurateur, Head Judge of Top Chef

Tom Colicchio: Chef, Restaurateur, Head Judge of Top Chef

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I think protein, especially protein that's raised humanely without antibiotics and hormones, I think it's gonna get to the point where it's a luxury ingredient. And so I think we're just gonna eat less. There's something I do with zucchini that it's sounds kinda, zucchini, what's the big deal? Zucchini fresh out the garden, it can actually taste like something. And what I like to do is dice it. Most of the outside, really nice dice. And there's a technique that I use, there's really no name for it. Where you take just barely enough water to cover the vegetable. So in a soft pot if you have zucchini this deep, water just about that deep. Just to cover it. Separately you bring it to a boil, pour the water over the top of the zucchini and let it simmer, and then add a little bit of lemon, thyme, a good amount of salt and pepper, and at the very, very end, after it's simmering, finish it with olive oil. Finish it with some [UNKNOWN] and the flavor is just amazing. It's just the essence of zucchini so taking something like that and Maybe brazing a piece of black sea bass in the liquid with the zucchini. I mean that's what I'm talking about, sort of, it's really, you get this essence of vegetable
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Tom Colicchio on Eating Less Meat


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