What’s Cooking: Heated Liquid
Hi Everyone,
is a series in which I answer questions and share advice about food and cooking that you may have but are too shy to ask.
One of the most efficient uses of your time in the kitchen when cooking is to keep a kettle of boiling water at hand. Not only does the heated water cut down on cooking time, it also ensures that your food is not over-cooked, or waterlogged, ensuring that the texture when cooked is just right.
For the purposes of this column, the cooking liquids referred to will be water, stock and coconut milk.
Has this ever happened to you – you’re cooking a stew or curry and the gravy dries down quicker than you like but the meat is far from being cooked? Or, you’ve been steaming something and the water in the pot/pan dries out before the food is done steaming? What about the dhal being too thick and you need to adjust the consistency before you chunkay? Or what