Poaching is best for very delicate foods, such as eggs, fish , white meat chicken and fruit. It is a very healthy cooking method, because liquid—not fat—carries the heat into the food. Liquids used for poaching include plain water , chicken stock and red or white wine. This ice bath help preserves color of blanched vegetables. Editor: Sure, you could definitely reuse that liquid! It will be a bit thinner and less rich than a full-on chicken stock, but it would be great for cooking rice or as a weeknight soup base.
Strain out any solid bits before using it, and you're good to go! Juicy tender chicken and the best ever chicken broth. This chicken is loaded with flavor and can be sliced or pulled to use in any recipe needed cooked chicken. Even better, when you boil chicken , the water you use doubles as a stock that you can use in other dishes like this Turkey Noodle Soup!
The answer is to poach the chicken rather than boil it. Poaching is a much more gently method of cooking in a liquid and is better suited for proteins so that they are less likely to overcook and toughen. Pull your chicken out and set it aside, turn your heat up so the leftover liquid is simmering, add a glug of white wine or apple juice or something handy and flavorful and scrape the bottom of the pan, cook it out for a minute or two to reduce the liquid. Use leftover chicken juice to bake or boil pasta, rice and potatoes.
These starchy foods draw flavor from the chicken juices as they cook. Instead of discarding the liquid when pasta reaches the al dente stage, stir 2 to 4 tbsp. You can use chicken bones to make broth only once, all the goodness gets cooked out of them the first use. You could re-cook them for hours and get nothing from them. There's a specific term for reusing ingredients for stock twice: remouillage which literally means a "rewetting". RELATED: 11 Healthy Pasta Recipes Cooking noodles in broth is as simple as it sounds: Just bring salted chicken broth to a boil —enough to cover the pasta it doesn't have to be a ton —and toss in short, stout noodles.
Once the stock has finished its cooking time it should be strained immediately. Evidence suggests BPA — an endocrine disruptor — can leach from can linings into food causing many health problems, including brain development abnormalities, early puberty, cancer and heart disease. After those dills and bread-and-butters are gone, there's a jar of pickle juice left that usually gets dumped down the drain.
But leftover brine — typically some combination of vinegar, salt, sugar and spices — can actually be a zesty and versatile flavor-booster for a whole host of dishes.
Think of it as a substitute for tangy, acidic liquids like vinegar and lemon juice. To that end, spoon some pickle brine into potato salad or coleslaw. Add some to vinaigrette-style salad dressings or marinade for grilled chicken, fish and tofu. You can even add pickle juice to your Bloody Mary for added zing or reuse it to pickle fresh cucumbers and other veggies.
Like pickles, these tasty sundries usually come packed in a flavorful liquid combination of vinegar, oil, salt and spices that can be used to punch up countless dishes.
Use the liquid leftovers as you would infused oils or vinegars in any recipe. They can be added to flavor risotto, veggies, salads, marinara sauce, hummus and even home-baked breads. Or add veggies and meat to make soup. Pour anything extra on your garden or indoor plants as fertilizer. Get more ideas at Mamapedia. Liquid from canned corn both creamed and whole kernel can also be used in soups and other recipes. Likewise for the liquid in hominy corn kernels that have been soaked in lye or lime to soften them and loosen the hulls.
Whenever possible, opt for organically grown canned brands or whole ears to cut down on your intake of harmful pesticides and fertilizers. Next time you boil carrots, squash, peppers or other garden produce, save the nourishing water for use in soups, sauces and gravies or to fortify plants. Again, use organically grown vegetables, and store this "waste" water in a plastic container in the refrigerator. Use it as soon as possible to retain the most nutrients or freeze. The liquid from canned vegetables preferably organic brands is also a good addition to other dishes.
Whether green beans, collard greens or bamboo shoots, keep a container in your fridge to capture the tasty canned juices for use as a flavorful broth in soups and sauces. After you've boiled potatoes, don't toss that starchy water. Add a little with butter and milk for fluffier mashed potatoes. Olive oil is a great option, and pairing it with fresh flavors like fennel and citrus cuts the richness of the dish.
Add seasoned fish fillets, cover, and cook for 5 minutes. Remove the pot from heat and let it sit, covered, for 10 minutes, to cook fish through. A butter poach is as decadent as it sounds. Wine, garlic, and thyme deepen the flavor but are subtle enough not to distract from the buttery taste. When the liquid is nearly simmering, add seasoned fish fillets and cook until opaque, 10 to 15 minutes. Court bouillon is a quick-cooked broth that gets its flavor from wine and aromatics.
Try It at Home : In a large pot, combine 5 cups water and 1 cup dry white wine. Add 2 chopped celery stalks, 1 chopped leek, 1 small chopped onion, 1 crushed lemongrass stalk, 1 bay leaf, 6 black peppercorns, and 3 parsley stems. Simmer 15 minutes, then strain. Return strained liquid to pot or saucepan, add seasoned fish fillets, and simmer for minutes. An Asian-inspired poach is a surefire way to get out of a fish-cooking rut. Finish the dish with a squeeze of lime juice to liven things up. Try It at Home : Heat 1 tablespoon oil in a large saucepan.
Add 3 tablespoons red curry paste and stir.
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