What Cooking Liquids Can Be Reused? And How Can You Use Them?

Cooking liquids are rich in the essence and flavor of the food they come from, whether we are talking about pasta cooking water, potatoes or even just the oil from canned tuna. These liquids contain many nutrients and can be reused to flavor other dishes, to enrich a dough, to replace eggs in a dessert. Here are which cooking liquids – or governing liquids – can be reused and how to do it best.

1. Pasta Cooking Water

If you didn't already know how important pasta cooking water is, you need to learn more. The water obtained from boiling pasta is rich in starch released by the pasta itself and can be used as an excellent thickener for soups, but also to flavor tomato sauce. Alternatively, you can also use it as a fertilizer for plants.

2. Canned Tuna's Liquid

If you bought canned tuna seasoned with extra virgin olive oil, know that this oil is rich in vitamin D and omega-3, very important nutrients for our body. As long as it is a quality product, it can be reused to create bruschetta, to flavor rice or pasta salad, to prepare delicious sauces. Of course, in moderation, due to the small quantities of mercury it contains (just like this type of fish).

3. Vegetable Cooking Water

Boiling vegetables is not really recommended because the nutrients could be lost in the surrounding water. So why not use this water for cooking? Next time you prepare a soup or a sauce, do it by adding vegetable water: of course, this water can be stored for a maximum of 12-24 hours in the refrigerator, tightly closed in an airtight container.

4. Liquid From Cooked Beans (Dried or Canned Alike)

Did you know that the liquid from canned legumes is called aquafaba and is very useful in the kitchen: do not throw it away. In fact, it can be reused in many recipes as a substitute for egg whites: this happens because the proteins and starches in the liquid from the beans act similarly to the proteins in egg whites. A vegan alternative to eggs for making meringues and other sweets.

5. Liquid From Pickled Food

Artichoke hearts, olives or dried tomatoes are always immersed in a liquid, usually composed of oil but also vinegar, which can be reused to enrich many dishes: use it as an oil to dress salads, create other marinades, hummus, dips and even baked goods.

6. Potato Cooking Water

The main characteristic of potato cooking water is starch, which makes it suitable and healthy when you want to thicken a soup, sauce or stew. Even better, potato cooking water can be used to soften the dough of focaccia, bread, cakes and donuts.

7. Corn Water

After boiling the corn cobs, save the cooking water to pour into the garden or add spices and meat to prepare a nice broth to enrich a soup, sauce or stew.

Even the liquid from canned corn, preferably in glass rather than tin, can be reused, as long as it comes from organic farming, to ensure that you do not consume pesticides and fertilizers: you can use it to flavor soups, or to add a touch of extra flavor to sauces and pâtés.

8. Egg Cooking Water

Even the water used to cook eggs can be reused: it can be used to water plants, since it contains many nutrients, especially calcium; in this case the water must be salt-free and cooled to room temperature. Alternatively, it can be used to remove scale from pots and pans: adding a drop of vinegar can help dissolve the most stubborn grease and eliminate food residues before normal washing.