Lucas Sin's Method for Perfectly Grilled Vegetables | Why it Works

GRILLED VEGETABLES WITH WHITE SAUCE:
In Season 1, Episode 2 of Why it Works with Lucas Sin, we learn everything necessary to get the perfect charred vegetables, every time. Maximizing color and flavor is a top priority, along with a generous topping of Lucas's version of the famous halal cart white sauce.
"Properly cooked vegetables can truly elevate a barbecue. Though often overlooked, grilling vegetables opens up a world of textures, colors, and flavors. We don’t need to resort to the same cliches every time we grill like corn on the cob and we can cook with the seasons: spring offers vibrant green peas, early summer brings fennel and cauliflower, followed by bright sweet peppers, and fall brings forth squash and pumpkins. As winter sets in, we find robust kale and brussels sprouts. If you share a love for grilling or cooking over live fire, neglecting vegetables would be a missed opportunity, whatever month of the year.
However, the diverse range of vegetables and their varying textures present challenges on grilling day. Each vegetable requires different cooking times, making it difficult to achieve consistent results when cooking them from raw. Some tougher vegetables struggle to cook through the center without losing vibrant color or becoming overly charred on the outside. Additionally, if a significant effort has already been dedicated to cooking the meat, vegetables might become a burden relegated to the end of the barbecue.
An elegant solution is to pre-cook the vegetables before heating up the grill. And the best way to do so is to blanch them. Blanching the vegetables is the best way to preserve their flavor, texture, and color. Heat coaxes them out and ice locks them in. Much like the Chinese practice of blanching vegetables prior to stir-frying in a wok, this method ensures the vegetables only need a brief encounter with high heat on the grill to achieve the desired blistering and smoky flavor we crave in barbecue. With this approach, the vegetables will cook for a similar length of time on the grill, just a couple of minutes to achieve a delightful char. Personally, I prefer to cook my vegetables early on in the grilling session when the barbecue is at its hottest, typically at the beginning once the coals are white hot.
The following recipe focuses on grilling cabbage, a notoriously challenging vegetable to grill from raw. However, the technique can be applied to any hearty vegetables you have available. This dish also features an all-purpose sauce inspired by the beloved halal cart white sauce, enhanced with the addition of savory smoked oysters. The sauce is creamy and substantial, while the optional garnishes provide additional texture, herbaceousness, spice, and zing." ~ Lucas Sin
CHAPTERS:
00:00 - Introduction
00:26 - Halal Cart Style White Sauce
01:41 - Prep the Veggies
04:50 - Blanch Your Vegetables
06:58 - Fire Up the Grill
08:35 - Plate & Serve!
GET THE RECIPE:
Grilled Vegetables with White Sauce: f52.co/3ENAJCT
PRODUCTS FEATURED IN THIS VIDEO:
ZWILLING J.A. Henckels Pro 7" Vegetable Cleaver: f52.co/3Zrm2z0
Dreamfarm Fluicer Fold-Flat Citrus Juicer: f52.co/3ZrlJ7k
MORE ABOUT WHY IT WORKS:
In this technique-driven series, Food52 Resident Lucas Sin dives into the reasoning behind the culinary methods he uses in the kitchen. We'll learn why certain Chinese cooking techniques work and how they can be applied beyond their traditional recipes. If you're looking to level up in the kitchen, this skill-centered series is a great place to start!
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[@shoutenry]

LUCAS SIN IS MY IDOL!

[@kensei1984]

Lucas is one of the few online Chefs that gives such approachable and practical advice. He's a Legend

[@matthias_1893]

As someone who really misses BA ever since that desaster a few years ago (won't go back), I really appreciate that "cooking in the test kitchen and not in a perfect studio"-format. More of this please!

[@Jodabomb24]

I think you're kidding yourself if you think the test kitchen videos aren't just as produced and planned as studio kitchen videos. The only difference is the backdrop.

[@saralein6131]

Lucas, your cooking skills and your passion for explaining every step have truly ignited my love for cooking. Thank you for sharing your knowledge and inspiring me to explore the world of cooking more deeply. You’re amazing! 🤩

[@jjhill001]

Homie didn't explain how he steamed the squash in the microwave.

[@sarahmhmd8014]

Lucas Sin is the best: an incredibly handsome, charismatic, and charmingly well-rounded chef -- I'm obsessed.

[@radishriot]

Lucas is literally THE DUDE; please keep him on the channel ❤ As a veg person this video was GREAT

[@cpp8227]

Love Lucas; a master at explanation and technique in cooking! Can't wait to try the sieve stir frying with our grill! Thanks so much for sharing!

[@wunna8657]

Love that you take cooking vegetables seriously! As a vegetarian I really appreciate this !❤

[@JuliaB1955]

Wow--every second of this video is filled with useful facts and instructions, not to mention practical hacks. Thanks a million. ~Auntie Julez B., in Florida

[@j3annie1963]

Lucas' passion for cooking really shines in his videos. He is such a good teacher!

[@BrandonKuti]

Lucas is the sole reason I understand how to cook veggies.

[@jpdrunkentiger]

Everything he says is educational, knowledgeable, and a plus to anyone listening. Effective. To the point. Brilliant. Thank you, on so many levels, i learn so much every time.

[@grouchosaidit5454]

An exceptional instructor, Lucas is superbly knowledgeable.

[@AntonHand]

Incredible video. Has convinced me to finally get myself a grill again.

[@pennyf9886]

had no idea the roll cut had a name! that's how I like to cut carrots and parsnips! love the yellow checkered apron.

[@EatMyHat]

love Lucas! the intro music is giving me a truck commercial LOL

[@lcc726]

Give this man his own series!

[@Jess-zc6cp]

Impressive cooking technique

[@1will2kill]

Lucas can be the leader of the new "test kitchen"

[@Fac725]

More Lucas please!!!!!

[@MrHootiedean]

I would be ecstatic for just the grilled vegetables!

[@MrUmairRahman]

I see Lucas sin, I click

[@jonathangleason9404]

I love Lucas

[@worldwidewashington]

My king! Love your vids as always ❤❤ Also is there a substitute for the tinned smoked oysters?

[@azamarabear]

O m g he's so adorable😮

[@jebussbf]

stir fry beef with oyster sauce and some soup. made for mom and made her proud.

[@2152133]

I want a Lucas sin channel.

[@jayabarnela3189]

Yum……!!!🙏🙏🙏

[@kenjimagrann9813]

How'd he steam the squash in the microwave? Covered with paper towels? Ten to fifteen minutes?

[@ChrisRamirezYT]

Does anyone know the brand/model of the grill used in this video?

[@skepticalpartisan8787]

He grills with chopsticks! Never saw that before.

[@user-is9kc4le6y]

EPic!

[@jonathanchoi5803]

This guy is my Dai-Lo

[@billburnsbrown9798]

He's so fucken' great.

[@shavonwalker2550]

Do you do this with Zucchini and or other squash too? Or are they too fragile?

[@manwithastick8756]

I've been thinking about this a lot leading up to the holiday gatherings as well - I think more delicate vegetables like zucchini don't really need it. All the veggies Lucas uses here either have pretty thick/waxy skins or are really firm tubers which otherwise dry up really fast under long heat

[@jguanaiguana]

Could canned sardines be a viable substitute for the canned oysters?

[@pawdaw]

Anchovies would be better I think

[@TommyLee-oj9ff]

I think you should replace canned smoked oysters with anchovies.

[@syntacticalcrab]

TIL roll cut is an Asian thing and it blew my mind because how else do you cut long veggies into chunks?? xD

[@heidi9728]

Can you recommend a sauce that does not have mayo or yogurt for these vegetables? I have lactose issues.

[@Diphallia]

Mayo is lactose free

[@RobbieEginton]

You can make a great white sauce with storebought plain unsweetened vegan yogurt, garlic, and mayonnaise (which is dairy-free). I like the Kite Hill brand-it's also great for topping spicy dishes etc.

[@juurviljasupp]

I want to see Lucas Sin and Kenji in a cage-match of psychotic OCD-level cooking-specificity knowledge. I'm sure everyone involved will learn new vocabulary and worldwide altercations will pause for the event.

[@mattyea]

Lucas is hot.

[@qwertyboo]

His name too

[@sadel025]

Feel like blanching is too precious for the home cook (like me)

[@marksando3082]

Yes! I hate how routinely the broccoli stems are treated as rubbish that should always be discarded and the florets are the only part worth eating.

[@joerecoveryjoerecovery5781]

Why does everybody except Amanda seem scared?

[@roryhamilton513]

The editing on this is way too tight. Needs time to breath. People are happy to listen to Lucas talk for ages.

[@814Lost]

Would appreciate a vegetarian, non seafood version white sauce or a mention for a swap. Not everyone eats meat.

[@Lemit]

Use another umami-packed ingredient, such as vegetarian "eel" sauce, miso paste, or cooked mushrooms. Adjust the salt depending on whatever you use

[@joyworthen]

@@Lemitexcellent suggestion - thank you

[@magicjuand]

If you abstain from eating meat for moral or environmental reasons, you should consider allowing oysters into your diet

[@SpaceBandit666]

As a vegetarian as well, just use your brain and make your own substitute, I didnt need him to tell me that

[@KeenFob]

this isn't healthy? lol

[@EmilyGOODEN0UGH]

Oysters in the white sauce for grilled veggies strikes me as a nasty trick to play on vegetarians and people allergic to shellfish.

[@Hopcarr]

If the problem is only shellfish, the recipe says "other smoked and canned seafood"

[@tullicui928]