Perfect Artichoke Preparation by Chef Dangoor -- TigerChef

TigerChefTV
10 Mar 201405:28
EducationalLearning
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TLDRChef Dangle from Tiger Chef presents a tutorial on preparing the antioxidant powerhouse, artichokes. He emphasizes the importance of properly trimming the stem, outer leaves, and top spikes for even cooking and easier consumption. After boiling the artichokes with lemon in water at 185°F for 40-45 minutes, he demonstrates how to remove the inedible parts, including the choke and hairy center, revealing the tender meat. The video concludes with a plating example and a recommendation for a butter dipping sauce with lemon and dill, encouraging viewers to subscribe for more instructional content.

Takeaways
  • 🍽️ Chef Dangle from Tiger Chef is teaching viewers how to prepare and cook artichokes.
  • 📋 The video tutorial emphasizes three key parts of the artichoke to focus on: the stem, the outside leaves, and the top bunch.
  • ✂️ The stem should be trimmed just enough to expose the fresh part without cutting it off entirely.
  • 🌿 Small leaves with little meat are removed to clean up the artichoke's appearance.
  • 🔪 The top layers of leaves with spikes are trimmed to prevent injury and to allow better water penetration for cooking.
  • 🍋 A whole lemon is squeezed into the water for every two quarts to prepare the cooking liquid.
  • 🚫 A heavy object, like a lid, is used to keep the artichokes submerged during boiling.
  • 🔥 The artichokes are boiled at a low simmer at precisely 185° for 40-45 minutes.
  • 🥘 After cooking, the artichokes are carefully removed from the pot, noting that they can be slippery.
  • 🍴 The choke, which is the inedible part, is removed using a spoon, and only the tender parts are consumed.
  • 🧈 A butter dipping sauce with lemon and dill is suggested as an accompaniment, with the recipe available in another video.
  • 📺 The video concludes with an invitation to subscribe to the YouTube channel for more instructional content and to visit Tiger Chef's website.
Q & A

  • What is the first step Chef Dangle recommends when preparing an artichoke?

    -The first step is to prepare the stem by removing the bottom piece that has already oxidized to expose the fresh part.

  • Why should you not cut off the entire stem of the artichoke?

    -Chef Dangle advises against cutting off the entire stem because it is part of the artichoke that should be consumed.

  • What does Chef Dangle suggest doing with the outer leaves of the artichoke?

    -He suggests removing the outer leaves, as they don't have much meat on them and taking them off makes the artichoke look cleaner.

  • How does trimming the top part of the artichoke help with cooking?

    -Trimming the top part removes the spikes and exposes the center piece, allowing the water to penetrate better and cook the artichoke faster and more evenly.

  • What is the recommended lemon to water ratio when boiling artichokes?

    -The recommended ratio is to squeeze one whole lemon for every two quarts of water.

  • How long should the artichokes be boiled before they are ready to serve?

    -The artichokes should be boiled for about 40 to 45 minutes.

  • What is the 'choke' of the artichoke and why is it removed?

    -The 'choke' is the inedible part of the artichoke that looks like a bunch of different hairs with pores. It is removed to make the artichoke safe to eat.

  • What tool does Chef Dangle use to remove the choke from the artichoke?

    -Chef Dangle uses a spoon to gently lift and remove the choke from the artichoke.

  • What part of the artichoke is considered the 'money piece'?

    -The 'money piece' is the heart or bottom portion of the artichoke, which is the most desirable part to eat.

  • How can the remaining meat from the artichoke leaves be accessed?

    -The remaining meat can be accessed by cutting the leaves with a knife and eating the white part that is exposed.

  • What type of dipping sauce does Chef Dangle suggest serving with the artichoke?

    -Chef Dangle suggests a butter dipping sauce with lemon and dill, the recipe for which can be found in another video.

Outlines
00:00
🍽️ Artichoke Preparation and Cooking

Chef dangle from Tiger Chef introduces viewers to the process of preparing and cooking artichokes, an antioxidant powerhouse. The chef emphasizes the importance of properly trimming the stem, removing the outer leaves, and cutting the top layers to expose the center. This not only makes the artichoke safer to eat but also allows for better water penetration and even cooking. The chef demonstrates how to boil the artichokes with lemon-infused water and provides a precise temperature and cooking time. After boiling, the chef shows how to remove the leaves and extract the 'choke', the inedible part, to enjoy the tender heart of the artichoke.

05:01
🧈 Serving Artichokes with a Lemon-Dill Butter Sauce

In the second part of the video script, Chef dangle discusses the final presentation of the cooked artichokes. He suggests serving them with a butter dipping sauce that includes lemon and dill, a recipe that can be found in a previous video. The chef also offers a plating idea, showing how to arrange the artichoke heart, leaves, and other edible parts in a visually appealing way. He invites viewers to subscribe to the YouTube channel for more instructional videos and to visit the Tiger Chef website for additional culinary tips and recipes.

Mindmap
Keywords
💡Antioxidant Powerhouse
The term 'Antioxidant Powerhouse' refers to a food that is rich in antioxidants, which are substances that help prevent cell damage caused by free radicals. In the context of the video, it is used to describe artichokes, indicating that they are a highly beneficial food for health due to their high antioxidant content. The script mentions this term at the beginning, setting the theme that the tutorial is not just about cooking but also about the health benefits of consuming artichokes.
💡Artichoke
An artichoke is a type of thistle that is often consumed as a vegetable. It is the main subject of the video, where the chef provides a tutorial on how to prepare and cook it. The artichoke is discussed in various stages of preparation, from trimming the stem and leaves to removing the inedible parts, highlighting its culinary use and the process of making it ready for consumption.
💡Stem
In the context of the video, the 'stem' refers to the fibrous base of the artichoke from which it is typically removed before cooking. The chef advises against cutting it off completely but rather just removing the oxidized bottom piece to expose the fresh part, which is an important step in the preparation process as it ensures that the artichoke is properly exposed to the cooking water.
💡Leaves
The 'leaves' of the artichoke are the layered, petal-like structures that surround the base and heart of the vegetable. The script describes the process of removing the outer leaves and the tips of the inner layers to prepare the artichoke for cooking. This not only makes the artichoke look cleaner but also allows the cooking water to penetrate better for even cooking.
💡Choke
The 'choke' is the inedible part of the artichoke that surrounds the heart. It is a fibrous, thistle-like structure that must be removed before eating. The chef demonstrates how to use a spoon to gently lift and remove the choke, ensuring that the delicious and tender heart of the artichoke can be enjoyed without any inedible parts.
💡Boiling
Boiling is a cooking method that involves submerging food in hot water. In the video, the artichokes are boiled in water with the addition of lemon juice to cook them. Boiling is the chosen method to ensure that the artichokes are cooked evenly and to enhance their flavor, as mentioned when the chef brings the water to a low simmer at a precise temperature.
💡Lemon
A lemon is a citrus fruit that is used in the video for two purposes: to add flavor to the boiling water and to create a butter dipping sauce with dill. The lemon adds a tangy flavor that complements the artichoke, and the juice is squeezed into the water to infuse it with its flavor as the artichokes cook.
💡Dipping Sauce
A dipping sauce is a condiment served alongside food to enhance its flavor. In the script, a butter dipping sauce with lemon and dill is mentioned as a recommended accompaniment to the cooked artichokes. This sauce is intended to add an extra layer of flavor to the artichoke, making the eating experience more enjoyable.
💡Preparation
Preparation in this context refers to the process of getting the artichokes ready for cooking, which includes trimming the stem, removing the outer leaves, and cutting the tips of the inner layers. Proper preparation is crucial for ensuring that the artichokes cook evenly and are safe to eat, as it involves removing the inedible parts.
💡Cooking Time
Cooking time is the duration for which food is cooked. The video specifies that the artichokes should be boiled at a low simmer for 40 to 45 minutes at a precise temperature of 185°. This cooking time is important to achieve the desired tenderness and doneness of the artichokes.
💡Serving
Serving refers to the presentation and distribution of food to be eaten. The chef suggests a three-way plating method for the artichokes, which includes the center (heart), parts cut from the leaves, and the actual leaves. This method showcases the different edible parts of the artichoke and provides a visually appealing way to serve the dish.
Highlights

Chef dangle introduces a tutorial on making an antioxidant powerhouse dish.

The importance of properly preparing artichokes for optimal cooking is emphasized.

Three key parts of the artichoke to focus on: stem, outside leaves, and top bunch.

Advice against cutting off the stem, instead trimming the oxidized bottom piece.

Removing small leaves with little meat to clean and prepare the artichoke.

Technique to identify meaty leaves and trim them properly.

Trimming the top layers of the artichoke to remove spikes and expose the center.

The purpose of trimming is to allow better water penetration and even cooking.

Boiling artichokes with water and lemon juice for flavor and preservation.

Using a heavy object to keep artichokes submerged during boiling.

Boiling the artichokes at a precise temperature of 185° for 40-45 minutes.

Carefully removing cooked artichokes to avoid slipping.

Demonstration of how to dissect and remove the inedible parts of the artichoke.

Removing the choke using a spoon to access the edible parts.

Instructions on how to clean the interior of the artichoke for consumption.

Serving suggestion with artichoke hearts, leaf portions, and whole leaves.

Introduction of a butter dipping sauce with lemon and dill for the artichokes.

Invitation to subscribe for more instructional cooking videos.

Promotion of Chef dangle's website for more culinary insights.

Transcripts

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Artichoke CookingAntioxidant FoodChef DangleCooking TutorialHealthy RecipesCooking TipsBoiling ArtichokesFood PreparationDiet TipsCulinary Arts