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While many make an effort to reduce food waste, there’s one item that often gets overlooked.
It turns out tipping food-related liquids down the drain is unnecessary, and in mosts cases a waste of delicous flavours that could be put to good use in the ktichen.
Liquids you shouldn’t throw out
Here are some tips on how to reuse three common food liquids – instead of tipping them down the sink.
1. The liquid from canned chickpeas (aquafaba)
The liquid in canned chickpeas is called aquafaba, which acts as a similar protein in egg whites. For that reason, it can be used as an egg substitute in many recipes, including meringues, creams, icing, cookies and cakes.
The liquid can also be used in stocks or added as a thickening agent to recipes.
2. Pickle juice
Frequently relegated to the drain, pickle juice – usually made up of vinegar, salt, sugar and spices – can be used to add flavour to many dishes.
Simply, sprinkle some leftover pickle juice on salads or use it to make marinades. When boiling potatoes, pickle juice can be added to the water for some added zing.
Alternatively, you can re pickle with it. Pop leftover veggies from your fridge in the jar and voila, you have new pickles.
3. The juice from olives, artichokes sun-dried tomatoes
Similar to the pickle jar, the juice leftover from olives, artichokes sun-dried tomatoes can be used to add flavour to many dishes. Think risotto, marinades, pasta and dips.
4. Pasta water
After cooking your pasta, keep a cup for to add to you pasts sauce, giving it a silier feel. The starchy water is also essential for Bolognese, ensuring it sticks to your pasta, instead of staying at the bottom of your pot.
5. Roast meat juice
Step away from the tinned gravy. It’s surprisingly easy to make your own gravy from meat juices. This basic gravy recipe should be in everyone’s repertoire.
You might also like:
Our best spaghetti Bolognese recipe
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