Broth Talk

I wanna preface this post by saying that I in no way think of myself as some expert chef. However, I cook a lot, I love to cook, I'm getting pretty good at it, and I make a point of learning how to cook better. Some of my learning happens by reading recipes online, cookbooks, and finding tips on how to cook certain things (better). Some of my learning happens by watching the Food Network, or watching friends as they cook, trying to pick up tips in that way. However, my best learning happens through my own practice; good ol' trial and error.

My latest and favourite discovery involves oil. I love cooking with oil, and of course it's a crucial element to a great number of meals. However, the more vegetables (or whatever) you cook, sometimes the more oil you need. And that is an issue! For example, lately (probably once a week) I've been making my interpretation of Chinese food; a sort of improvised vegetarian chow mein dish. I don't know how authentic it is, but it's tasty and seems like Chinese food to me! At the very least it's Chinese-inspired. Anyway, I cook the vegetables in steps, and often have to add more oil with each addition. Then come the noodles which I boil, drain, mix in soy sauce and sesame oil, and then fry in oil for a few minutes. OIL, OIL, OIL!!! The dish ends up well-cooked and delicious, but very oily. Not good.

So yesterday evening as I cooked this dish I was determined to eliminate the oiliness factor. What did I need? Another cooking liquid. What did I use? Vegetable broth.  It keeps the wok moist and gives the vegetables the liquid they need, but doesn't oil them up and absorbs really quickly. It really seemed to solve my problem, and I'm using it in other dishes, too.

Now the question is, is it legit? For those of you out there who cook, is this effective in the real cooking world?


Currently reading... Quiet by Susan Cain
Posts to come... long overdue salute to John Lennon, my overview of all contestants on "RuPaul's Drag Race" to date, and a Christmas post