Broiling is not a method I’ve used often, in my own kitchen, in cooking over the last 10 years. Probably because I’ve lived in rentals for that long and the broil setup on each unfortunately-electric-not-gas and usually-at-least-30-years-old oven I’ve encountered was different and unfamiliar and misunderstood and therefore overlooked. What does it mean to turn on the broiler? How come there is no preheating required? Where does the broiler heat source come from, the top or the bottom of the oven? Where do I put my oven rack for best broiling results?
Hi guys. So, if you’re a fan of free things, then you and I have something in common. It’s both easy and cost-effective to make your own vegetable broth at home. Not just cost-effective. This homemade vegetable broth is virtually free. AKA you are not buying any special ingredients for it. I mean you can if you want to, but you absolutely don’t have to. It will still come out amazing every time.