Noah Galuten

You just kind of squeeze a little oil on a paper towel, rub it that way.

That works pretty well.

And then typically you'll do that first, let it burn off, and then do it again like one more time just to kind of let it kind of temper and kind of get going that way before you're about to grill.

Yeah, the same way that like you're seasoning a cast iron skillet, you know what I mean?

So you're kinda getting something in there and it kinda helps it from kinda sticking things on there.

And then when it comes to oiling ingredients too, sometimes the oiling is, if anything, there to help give the ingredient color.

sometimes also to help seasonings adhere to it.

But then sometimes actually I love dry grilling certain vegetables if I'm gonna be tossing it in something that I want it to absorb that flavor.

So I'll take like, let's say radicchio, which I'm not, I don't do in this book, but it's something I'll do on the side sometimes is like,

do dry radicchio and grill it in like quarters.

So basically all the moisture gets sucked out of it and it gets all charred and nice.

And then you toss it in a dressing and it just absorbs that dressing.

It's like aching for liquid.

Or it'll work with bok choy, works really well that way too.

So it almost like dries it out, gives you more char and it's like makes this like thirsty vegetable.

And then when you toss it in something, it just like...

eats it and loves it.

In those cases, no, because if it's like, you know, if I do like a bok choy and have like a soy sauce vinaigrette, you want that salt to get in there.

Right.

But in some cases, if it's, you know, cabbage, I find that it doesn't taste as good if you don't oil it and salt it first.