I know oil isn’t food and should be avoided, but I’m missing blooming spices in oil, especially when making stews, soups, or chili. Water sautéing just isn’t the same. Any suggestions or am I going to have to learn to live without?
I’m not sure I understand what you mean by blooming spices in oil? I sautée onion, garlic and veggies in vegetable broth or water when I make soups and chili. Then add spices later. Have you been sautéing spices in oil to release the flavors? I avoid excess heat on my spices as I was under the impression it can harm the nutritional value and taste. I just add them while the soup/stew is simmering.