— Kiko Lee Harden

So there are a lot of different alternatives. Um, the, the number one that's been used for centuries is water. Um, you know, so if you're any, any of the classes that are like the Forks over Knives classes, um, you'll actually see that's a, a, a fundamental technique that we offer. There's also a free lesson, um, in the, in the lessons for Rouxbe that you can learn to cook without oil. Uh, so water is the, the number one that everybody's used for, you know, thousands of years before oil was actually, uh, commercially available. Um, but other alternatives are also vegetable stocks. Uh, if you eat meats you can do like beef or chicken stocks or fish stocks as well too. Um, but water veg stocks, you can even do cooking in things like beer or wine as well. Um, you know, a lot of times if I'm cooking mushrooms and onions for a sauce, I might deglaze the pan with a little bit of white wine just to add a little bit of, uh, different element to the dish, um, instead of just using water or veg stock. So that actually, uh, works, works great for those as well. So, um, but yeah, water is probably my number one go-to, to cook without oil, so I'm gonna add a little bit more flavor. Vegetable stock works wonderful.