Brothy liquid: The long, slow - cooking of meats and bones dissolves collagens and gelatins that enrich the dish's liquid with flavor and a bounty of nutrients (see the article «Why Broth is Beautiful» by Kaayla T. Daniel, PhD).
I can't say I was starving but the idea of tearing the bread and dipping into the hot
brothy liquid excited me beyond belief.
Not exact matches
I like my risotto on the
brothy side, so don't worry if there is a bit of unabsorbed
liquid in the pot.
If all the
liquids are nearly gone, add 1 to 2 cups of water, depending on how
brothy you want your soup.
The water rehydrates the grain, and the soaking
liquid can be used in the final dish, like in this
brothy bowl of black barley, thinly sliced mushrooms, spicy kimchi, and raw radishes.
(This range is so large because, as noted, the amount of
liquid depends on whether you prefer a
brothy or thick soup.