What Is Pot Liquor at Julia Regina blog

What Is Pot Liquor. The broth left after boiling a piece of beef or pork may also be given this name. Pot liquor, also known as pot likker or pot liquor, is the liquid leftover after cooking down a pot of greens. The liquid that is left in a pan after vegetables or meat have been cooked in it: Potlikker (or “pot liquor”) is simple enough to describe—it’s the brothy liquid gold left behind after boiling greens and beans—and its roots in southern culinary traditions and. Also called collard liquor, it is made of collard greens, turnip greens, or mustard greens boiled in water. Lots of the beneficial nutrients cook out of the greens. Don't throw away the pot liquor; Well, if you learned to cook in a traditional southern kitchen, you'd call it pot liquor. Pot liquor is the liquid left in the pan after boiling vegetable greens. Use it in vegetable soup or enjoy a. But, like the leafy greens that give this broth its dark green color, pot liquor is rich in vitamin c, vitamin k, vitamin a and iron. Learn how to make a hearty collard greens soup with pot liquor, beans, veggies and ham. Pot likker, also known as pot liquor or potlikker, is a term used to describe the liquid left behind after cooking greens.

Use it in vegetable soup or enjoy a. Don't throw away the pot liquor; Pot liquor, also known as pot likker or pot liquor, is the liquid leftover after cooking down a pot of greens. Learn how to make a hearty collard greens soup with pot liquor, beans, veggies and ham. Also called collard liquor, it is made of collard greens, turnip greens, or mustard greens boiled in water. Pot likker, also known as pot liquor or potlikker, is a term used to describe the liquid left behind after cooking greens. Well, if you learned to cook in a traditional southern kitchen, you'd call it pot liquor. The broth left after boiling a piece of beef or pork may also be given this name. Lots of the beneficial nutrients cook out of the greens. Potlikker (or “pot liquor”) is simple enough to describe—it’s the brothy liquid gold left behind after boiling greens and beans—and its roots in southern culinary traditions and.

Pot Liquor A Southern Tradition To Salvage Nutritious Broth From

What Is Pot Liquor The liquid that is left in a pan after vegetables or meat have been cooked in it: The liquid that is left in a pan after vegetables or meat have been cooked in it: Learn how to make a hearty collard greens soup with pot liquor, beans, veggies and ham. Well, if you learned to cook in a traditional southern kitchen, you'd call it pot liquor. Potlikker (or “pot liquor”) is simple enough to describe—it’s the brothy liquid gold left behind after boiling greens and beans—and its roots in southern culinary traditions and. Pot liquor, also known as pot likker or pot liquor, is the liquid leftover after cooking down a pot of greens. Pot liquor is the liquid left in the pan after boiling vegetable greens. Don't throw away the pot liquor; Lots of the beneficial nutrients cook out of the greens. But, like the leafy greens that give this broth its dark green color, pot liquor is rich in vitamin c, vitamin k, vitamin a and iron. The broth left after boiling a piece of beef or pork may also be given this name. Use it in vegetable soup or enjoy a. Pot likker, also known as pot liquor or potlikker, is a term used to describe the liquid left behind after cooking greens. Also called collard liquor, it is made of collard greens, turnip greens, or mustard greens boiled in water.