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Important flavor molecules are soluble in oil so put these in water. Now they put to 10 min, lets take a look.

The water the asparagus throws out in a tradition way has turned green. It taste as Asparagus it wont go waste because many people nowadays port the liquid down the sink, a complete waste of all that flavor. With one cooking oil the server is sliced mushroom shredded. Most of the flavors are still intact. So, now the important part the flavor. This is the Asparagus been cooked in the boiled water very watery very soft. There is a Asparagus flavor there but its really quite insipid.

Now to the one which is been cooked in the butter and oil in the covered pot. Its completely different, the texture is more dense. its gotta a one flavor but the Asparagus flavor is still prominent. Using oil we have got the flavored molecule to work with us not against us full of flavor and easy to make at home.

In case you didn’t see the video in part 1 of this series… here it is again.

Tags: southern cooking recipes, campfire cooking, cooking show

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