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Braising

Save your braising liquid!

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Save your braising liquid!

Caviar | Oct 16, 2002 11:20 PM

An important (I think) followup to the various braising discussions...

If you're braising in stock/wine, when you're done with the dish, you should save the braising liquid for next time. Strain it and reduce it down over medium-low heat until the water evaporates off and you're left with a slightly syrupy goo. Put it in an airtight container and keep it in the fridge, where it will firm up. You can then reconstitute it into a stock with boiling water for the next time. It probably won't be enough liquid, but it'll form a nice starter.

Mmmm....

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