Cooking & Baking
Related: About this forumWe always have leftovers
There are two of us and most recipes - I do follow recipes - call for four servings. Which is fine. Don't have to cook every day.
When I saute a piece of meat, or chicken breast, by the time we are done eating and I am ready to put the remaining pieces in the fridge, there is a bit of liquid around them, left over from the skillet.
For a while I would include this liquid, keep the meat and chicken moist.
However, I am not sure whether this is healthy.
What do you do?
Thanks
elleng
(130,905 posts)When I cook, it's just for one (usually,) so I keep EVERYTHING! After market's rotisserie chicken, curried chicken from yesterday's in the fridge, with as much leftover liquid as possible. Same as last month, and I'm definitely still alive!
question everything
(47,479 posts)pscot
(21,024 posts)If there's enough liquid to form the base for a sauce we save it separately. Small quantities get saved with the meat. There's good flavor in the juices.
question everything
(47,479 posts)but hesitated.
I usually just salt and pepper and then saute and after removing the chicken what's left is used for additional ingredients. Yesterday was apple cider, cider vinegar, mustard and butter..
japple
(9,825 posts)of days anyway and it does seem to make the reheated leftovers more flavorful.
PoindexterOglethorpe
(25,857 posts)I always save such liquid if I'm storing meat I've cooked.
I'm 68 so far.