So close!
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It's not soup if they discard the water after cooking, leaving only the vegetables.
So... boiled vegetables. That's still already a thing. Not a particularly good thing (to my tastes), but been a thing for a long time.
We are not talking about a specific food here, but about a way to prepare food. It does not matter what you cook - meat, vegetables, whatever. It's about cooking it in water instead of sharp oil-based cooking.
And no, it is not new at all.
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CHLOROPHYLL? more like BORE-OPHYLL!
"That's why I take twice-daily MORE-O-PHYLL from Malt-O-Meal."
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What do you think a broth is?
My brother in christ, what do you think we use to make the broth?
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My brother in christ, what do you think we use to make the broth?
You guys aren't using ammonia based stocks?
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Have you ever cooked pasta?
If you're throwing out the pasta water, you're wasting some very good stock to make the sauce you'll put on said pasta.
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It's not soup if they discard the water after cooking, leaving only the vegetables.
Then it's a waste of vitamines.
I mean, I definitely boil things like broccoli or potatoes and drain the water after. Not every meal calls for soup.
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We are not talking about a specific food here, but about a way to prepare food. It does not matter what you cook - meat, vegetables, whatever. It's about cooking it in water instead of sharp oil-based cooking.
And no, it is not new at all.
It's not new and also nobody calls it "water based cooking" because that's stupid.
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You guys aren't using ammonia based stocks?
Only for special occasions
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Real men cook in motor oil.
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Surely there is some third way
no! water or oil only! no grill!
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Okay so now I'm questioning where the line between soup and stew is...
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My sibling in Christ
Lmfao I’m stealing this expression
I'm honored, truly. I try my best 🥹
Tbh I probably saw someone else say it before and just used it myself.
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Okay so now I'm questioning where the line between soup and stew is...
Stew is thicker and chunkier. Generally made by slowly braising a big ole hunk of otherwise inediblely tough meat for a long time in some kinda liquid. Soup is generally thinner with little bits of whatever the fuck you have laying around tossed in to a broth or stock.
Chili is a stew. A bisque or chowder is a soup.
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Real men cook in motor oil.
During the siege of Leningrad they actually did have to resort to cooking in machine oil, among other awful things. Of course they were almost all women, because the men were fighting the war
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Okay so now I'm questioning where the line between soup and stew is...
Viscosity
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"Stomach is thriving"
They don't even try to form coherent thoughts anymore, just buzzwords to sell your current "brand".
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I mean, I definitely boil things like broccoli or potatoes and drain the water after. Not every meal calls for soup.
Please stop boiling broccoli.
Fry it up, or get yourself a steamer basket.
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You guys aren't using ammonia based stocks?
wrote on last edited by [email protected]Hominy intensifies.
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Please stop boiling broccoli.
Fry it up, or get yourself a steamer basket.
Blanching it for 60 seconds and then shocking it in ice water is a great middle ground. Then let it dry and sear it in a hot pan with some olive oil and garlic. Add butter if you are feeling naughty.
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Blanching it for 60 seconds and then shocking it in ice water is a great middle ground. Then let it dry and sear it in a hot pan with some olive oil and garlic. Add butter if you are feeling naughty.
Acceptable.
I'm just having flashbacks of squishy broccoli from my childhood. No child should ever have to go through what I did.
