I keep running into references to cooking liquids all of a sudden. Obviously, recipes that use cooking liquids must mention the cooking liquids.
But no. This is more like when you're in heavy traffic on your way to a show, and you think, "Damn, everybody is going to that show!"
It's on my mind. I'm highly attuned to it. And when I see other references, I think everybody is going to that show.
OK, what do I mean by cooking liquids? Water. Stock. Wine. Sure.
Well, what about saved bean-cooking water?
What about saved pasta-cooking water?
I made a potato soup the other day with saved potato-cooking water.
I thought I was the only one who saves corned beef cooking water, but no. Ruhlman recommends it.
And on the blogs, I keep reading about the irresistible goozly liquid that accumulates at the bottom of a braised dish. The leftover nectar from, well, just about anything.
I remember accidentally throwing out the juices from the clay cooker when we roasted a chicken in it. Damn. That stuff is gold, even in very small quantities. If you can't eat it today, freeze it.
I've only been making my own meat and vegetable stocks for the past ten years or so. D'oh! All that wasted loveliness.
It has been much more recent that I'm saving bean-cooking water. Bean-cooking water! This arises from the use of fantastic beans; dried-up Safeway bean water probably would get thrown out... but I no longer use dried-up Safeway beans. It's really tasty; we save it in the freezer.
Imagine saving bean-cooking liquid in the freezer.
Are you going to that show too?