Right ? 👏👏👏👏👏❤️

Me too! Also, the whole kitchen stays cleaner, without the greasy deposits that result from oil in the air when you fry.

P p

Why. Why didnt I being sucha genius Think of that like a chüluu. You are a good chûluu.

So glad 😊

Yes, that's how I do it too - start with dry frying and add water only when it sticks 🙂 Great trick I learned from Forks Over Knives cooking course 👍

Me too :)

Me too. It’s called deglazing. Works a treat. I find it sticks less if you use water rather than stock.

That is because onions will not caramelize as long as there is water in the pan, all the water has to cook out of the pan before the exterior can reach a high enough temperature for the natural sugars to caramelize (320 degreesF). Water boils at 212(F) degrees, at which point it turns into steam (this can be altered sightly with an extreme change in elevation, or under extreme pressure which is basically how a pressure cooker works). The pan itself cannot achieve these temps until the water is all evaporated.

What heat setting are you using?

Fantastic 👍❤️

The Whole Food Plant Based Cooking Show Thanks!

Me too, free broth! I also add a little orange zest. The broth smells amazing while it’s cooking.

@@sueg8656 That sounds an intriguing idea - never thought of that! Must try it. Thanks!

If you close the lid, the vegetables will be more sautéed, rather than caramelised I found, so if I want it browning and caramelising, I do not close the lid and let the water evaporate. Using olive brine instead of water I find gives it another amazing layer of flavour too 🙂

Health Origins Oooh, must try the olive brine trick! I never thought of that. It seems a shame to waste anything like that, doesn’t it. I also have roasted peppers in a jar with brine and that would probably work well, too. I’m also going to try adding a bit to my home-made veg broth. Don’t you find your onions stick on a stainless steel pan? I always use my non-stick sauté pan.

@@ShoshiPlatypus yes, olive brine is the best added to stir fries and soups, stews! I don't use marinated pepper brine as I don't like the taste and consistency, but it's worth giving it a go. The onions don't stick on the stainless steel pan if you get it jot enough first and do the water droplet test like I describe above 😉

Health Origins Thanks for your prompt reply!

You can add any spices or sauces you love - soy sauce, Chinese five spice, sweet chilli or hoisin sauce.

Me too! Very valuable!

Thank you!

Thank you Jeanette so happy to hear our show is helping you! We are just starting to work on our next cookbook and will be sharing more on the project very soon. For contributions to support our show there is information on this page about using PayPal instead of a membership plantbasedcookingshow.com/join-our-community/ Thank you for supporting the show.

Oil has been called the white sugar of the fat kingdom. It's basically added calories (makes people fat) without any nutrition and it can contribute to atherosclerosis and heart disease (our number 1 killer).

@@brianrcVids Can you please give me some references? I've never heard that olive oil is bad for your health, as far as I know is very healthy.

@@linazarg Yes, see this video. Studies cited in the description. kzfaq.info/get/bejne/gsikqtqLtZq9lqc.html See Nutrition Facts. nutritionfacts.org/topics/olive-oil/ It's not just olive oil, it's all oils, which are hyperprocessed foods that remove all the fiber.

@@brianrcVids I personally think that a little bit of oil adds a lot of flavor and doesn't kill you or make you sick. I've tried Jill's methods for a few months and the food just doesn't taste the same. Also, even though there are a few vegan doctors that promote the "no oil diet", there is also quite a bit of research that says good things about having some olive oil or coconut oil in your diet. So frankly....It gets difficult nowadays to believe anything, because there are too many different opinions. I just go with what resonates with me and fits my lifestyle.

Caramelized onion : 30 minutes, Stir Fry veggies: 10 minutes, Roasted potatoes: 30 minutes 👍

@@wholefoodplantbasedcookingshow thank you

Love KZfaq I’ve never tried that! That sounds really interesting.

Onions

I’ve never tried that. 🤔hmmmm

Absolutely, use vegetable stock 👍

It’s never too late to learn, is it! I am 67 and over the past year I’ve learnt a whole new way of cooking and eating, and I’ve gutted my pantry and freezer, and completely restocked them with whole-food plant-based ingredients. I’ve always loved cooking but this new culinary adventure has to be the most fun thing ever! I wish I’d known about it many years ago, though, because for the whole of my adult life I suffered with ulcerative colitis and then 5 years ago developed colon cancer and had my entire colon removed, leaving me with a permanent ileostomy. I have learnt that both these conditions are diet-related. Some people may say that going whole-food plant-based now, is like shutting the stable door after the horse has bolted, but I say better late than never! My weight has continued to fall and I eat as much as I want. I am feeling good, and I’ve even noticed recently that my hair has got thicker! Also, my hubby (aged 71) has amazed the doctor recently with his weight loss (he and his entire family have a history of obesity, type 2 diabetes and cardiovascular disease, all caused by bad diet rich in animal fat and protein) and the fact that his BP and cholesterol have plummeted to normal and he’s permanently off his statins. The doc said it was like looking at the results of a totally different patient. This way of eating WORKS!!!!! PS It’s also delicious, and becomes more so as your taste buds adjust to how they should be when they are not being assaulted with all the damaging animal stuff.

It would be better to not use them. www.healthscience.org/videos/dr-michael-klaper-olive-oil-not-healthy

Sebastian Ariel Burd yum!

Yes, because it is a whole food. Of course you should always be mindful of the quantity.

Yes, it is just ground up coconut👍

Teflon is not safe to cook with so I prefer stainless steel 👍

Teflon is toxic but you can get non stick ceramic coated pans.

Complement

Only if I don't want the liquid to evaporate out.

I use Braggs liquid aminos for sodium. We just make most of our recipes low to no salt for people with high blood pressure or heart issues

Yes plantbasedcookingshow.com/contact/

I have an All Clad stainless steel set

Because the onions need to cook for a long time and the broth would burn before the onions are cooked.

Yes

plantbasedcookingshow.com/2018/07/16/salt-free-vegetable-broth/

Mary Beth Rathgeb I just wash and scrub all my raw veggies really well, and then save the tops, stalks, skins etc and put them in a bag in the freezer. Once it’s full, I cook it with some water for an hour in the pressure cooker with some onion and garlic powder, a couple of bay leaves and some other herbs. I also include the woody stalks of fresh herbs. Strain and cool, store in a bottle in the fridge. Brilliant! The spent veggie bits get composted for the garden.

No, but it would cook faster if you did👍

@@wholefoodplantbasedcookingshow many thanks for your reply

That is a great idea 👍

Lime juice is required for homemade Worcestershire sauce; try it!

Yes we use a kinds of vinegars for great flavor.

Positive and Healthy same here!