Adding Salt, Pepper & White Vinegar to Vegetable Recipes

Video Transcript

"Hi, my name is Lori Schneider with Figs Catering in Austin, Texas. On behalf of Expert Village today we are going to show you how to make roasted root vegetables. So now that I have all of my ingredients into my dish here, before we bake it I'm going to add salt, pepper, and extra virgin olive oil. Also a little bit of white wine vinegar. So let's start with the salt; we are using kosher salt and I'm going to add about 2 teaspoons or so of salt. What that is going to do is draw out some of the moisture in our squash and it is going to make that flavor a little bit more concentrated as well, brings out the flavors of the squashes and all the different items we have going on. So we just added the salt and now we are going to add our fresh ground black pepper. You really can not beat fresh ground black pepper, it has an amazing taste because when you first grind it you get those oils going from the pepper corns. It is so much fresher and stronger cleaner flavor than the stuff you find already ground at the grocery store. If that is all you have no problem, just use some of that. So that is our fresh ground pepper. Next I'm going to add about 2 tablespoons of white vinegar. I'm just going to kind of drizzle it over. You might think it is kind of a different weird ingredient but what it is going to do is it is going to condense or reduce in the oven. It is going to give a really nice reduced sweet flavor and it is just a little bit different and a little bit of acid is going to taste really nice with the vinegar. "