Can i reuse poaching liquid

I have just made Chinese braised pork belly. Is this a safe food practice? And could the same liquid be refrozen again or is that pushing things too far? You may have heard of masterstock, a poaching liquid that Chinese cooks will poach a chicken in again and again. Each time you poach a chook in it, the stock becomes more flavourful, and likewise the chickens increase in flavour as they get cooked in a highly flavoured broth. Both the stock and the chicken eventually flavour each other rather than the flavour going only in one direction.

The stock you have produced is a pork version of this, and should be given the respect you are suggesting. You may unsubscribe at any time. Newsletter Shop Help Center. Home Cooking. Log In Sign Up.

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You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser. Reusing chicken stock? I'm wondering For example: tonight I want to poach chicken breasts in chicken stock.

Once the breasts are cooked and I pull them out, can I re-freeze my chicken stock and reuse it later for more poaching, or a risotto or a sauce or whatnot? Or is all the flavor gone into the chicken breasts? Still pretty new to poaching Sure you can use it again, as long as you know it's not too old. On the contrary, after poaching your chicken , your stock should be even more flavourful.

Thanks for the comment! I agree - think of the Chinese year old Master stock. Now that's been used more than once. In a restaurant I worked once, we used the same pan of au jus for weeks on end for our prime rib. Every time one got a dunk in it when someone wanted it cooked beyond medium rare it picked up that much more flavor There must have been stuff in there since 19oatcake. I miss the ubiquitous kitchen stock pot, even tho i'm a conformist.

Worked with a chef once who made a beef stew Next day the leftovers were a steak pie. The punters loved them. Hope they had cast iron stomachs. Peas Porridge in the pot The really crucial thing if you're going to do this is to work on cooling technology.

You've got to cool off your stock relatively quickly so it doesn't rot. But if you cool it in the fridge and there's a significant quantity, you'll warm the fridge and cause other problems, and if you cool it covered -- in or out of the fridge -- you're asking for rotting because of the warm trapped moisture in there. So you have to cool it out of the fridge, uncovered, but you've got to do it relatively quick.

And if you're going to be doing this often, you're going to want to work out a system.