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6

A gravy tastes like gravy because it has salt and glutamates, which is what yeast extract has been formulated to deliver. There is no vegan replacement. The only good way to produce glutamates in your kitchen is to sear meat. You can certainly make a veloute sauce instead of a gravy. It is made from stock and roux. Roux is a combination of fat and starch - ...


0

Frozen veg almost always has enough ice crystals to steam itself. You can jumpstart the process by poking holes in the top side of a bag of frozen veggies, then microwaving the whole bag 30 seconds at a time until done to taste. It works surprisingly well if you're in a hurry. For "actual" steaming, the advantage over blanching is that the cooking process ...


1

You could make a little vegetable stock. Onion, garlic, carrots, celery, herbs, and a decent amount of salt. That should replace both the liquid, flavor, and salting functions of a bouillon cube. Mind you, making stock takes TIME, but not much effort. You can also make use of veggies that are a little past their prime that you'd otherwise throw away.


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The part about blanching that is important is that the vegetables are briefly cooked and then immediately doused in cold water to stop the cooking process. Processors use boiling water as it is easier to manage and you can put flavorings and other additives (preservatives, color enhancers, etc) to the water to get the effect desired. There's no reason you ...


2

The packaging for your favourite bouillon cubes should have a list of ingredients that will give you a place to start. Theoretically they are dehydrated stock, but unless it's a particularly fancy brand, they're usually mostly salt. Using wine, or even just water, is often a fine substitute if whatever you're cooking has plenty of its own flavour, though ...


2

The examples you gave - pasta and rice - are presumably using boullion cubes and water. The cubes are basically supposed to be dehydrated broth, so you can just use whatever kind of stock or you prefer instead of the water. Often boullion cubes are saltier and have more umami than the stock they'd replace, so you may find you want to add back in some salt ...


2

I wouldn't rely on steam to spread flavors through food. If you put chilis and ginger in one tier and meat/veg in the other tiers you will get meat and veggies with maybe, possibly a hint of chili and ginger. Many flavor compounds are oil based, and oil and water don't mix, so you aren't going to get the steam and vapor carrying your flavors around for you. ...


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Normally, all sorts of vegetable remain fresh for a longer period if you keep them in large earthen wares.chiilies, capsicum and some leafy veg when kept in glass jars with lid on remain fresh for 10 to 15 days. You must see to it that these are properly wiped to remove water particles before storing them the way I suggested.


3

Elendil has addressed most of your specific questions, but overlooked one: why did the herbs sink to the bottom? The simple answer is density: as a general rule, things will float in water if they're less dense than water, and sink if they're more dense. Typically fresh herbs will float, and dried herbs will sink. To get around this you could try changing ...


4

To address your points in order: If you only cooked your soup for ten minutes, you didn't give it enough time for the flavours to 'marry'. A gentle simmer for half an hour would give you better results. A night in the fridge to really let everything blend would be even better. You will not get crispy potatoes in a soup - the liquid will see to that. The ...



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