Can the broth from a low country boil be used for anything else

brothculinary-usesseafood

For those who might not know what a low country boil is; it's basically potatoes, corn, sausage, shrimp (and crab or lobster) boiled all together with seasonings (usually seafood boil packets, lemons, and old bay).

Most recipes I've seen have you just dump the "broth" into the sink. Is it possible to save the broth and use it for anything else later?

Best Answer

Your instincts are good; throwing tasty broth away is a criminal waste! I have a couple ideas that are worth a shot.

Risotto: use it for the broth or stock. You may wish to add some more sausage and seasfood bits in for extra tastiness.
Rice/pilaf: use the broth in place of water for cooking the rice. It'll give a richer flavor to the result.
Bisque: Reduce broth, salt it, season, and mix with cream and maybe a little roux to thicken it.
Pan sauce: Throw broth in a saucepan, reduce it by up to half, and stir in cold roux to thicken, then season with salt, paprika, pepper, herbs (thyme, parsley, rosemary), and maybe a splash of white wine. It should produce an excellent savory sauce, akin to a veloute.
Bread: Replace some or all of the water in bread you bake with the broth, to give the bread part of the flavor. Since I don't know how much of each ingredient the boil has, I can't say if this will come out tasty or not, but it's worth a shot.

The other 4 items are pretty safe bets, as long as the broth is fairly tasty. If you reduce and thicken the broth with roux, cornstarch, cream, or cheese, you'll probably be able to turn it into something tasty to dip bread into. In a pinch, it could also become a soup.

One note: you may wish to simmer the broth down until reduced by half to get a stronger flavor for use in other dishes; however, taste it periodically to make sure it's not becoming too overpowering in flavor. If the boil is already fully salted, you will need to adjust salt accordingly when using the broth in cooking. Reduce salt in dishes prepared from it, avoid reducing down the broth to prevent it becoming too salty, and maybe even dilute it down with water.

Related Solutions

Are the leftovers from making stock good for anything

The veggies aren't very palatable after such a long simmering (unless you like celery paste, I guess), but if you've thrown a whole chicken in the resulting meat is wonderfully tender and flavorful.

Fruit – What can a half-ripe jackfruit be used for

You can make chips and halwa from half-ripe/ripe jack fruit,its famous snack in Indian states Even though the process of making chips is time consuming,the taste is explainable First step is to open the raw fruit then chop off the middle stem and pull out the the jack fruit ,then deseed it and slice into thin slices

Ingredients for chips.

Jack fruit- 1 medium size

Oil- 1kg

Salt-to taste

Method of preparation

· Remove fleshy part of Jack fruit from the seeds and slice them into long strips.
· Deep fry in oil.
· Sprinkle some salt water in the oil
· Deep fry till it turns yellow and crisp
· When the chips are done keep the fried chips In an air tight container

For jackfruit halwa :

Ingredients for Halwa

Half Ripe jack fruit- 1 medium size

Jaggery-1 kg

Ghee-1 cup

Cardamom powder-1 tbs

Dried ginger powder-1 tsp

Sugar-2 tbs(for sprinkling on the top when Halwa is done.)

Method of preparation.

· Clean and deseed the jack fruit. · Grind them coarsely using a mixer grinder · Heat jaggery along with 1/2 cup water to form a syrup.Strain the syrup for impurities and keep aside · Heat a thick bottomed vessel(usually uruli, but anything would do) add ¼ cup ghee, and the jack fruit paste along with the jaggery syrup and cook on medium heat , stirring continuously. Do not increase the heat,to prevent it from sticking to the vessel. Add 1 tsp of ghee,whenever it starts to stick probably in every 15 minutes. …(Use a long handled ladle with a flat end so that our hands will be safe from the hot splutters, when the pulp boils and bubbles over ). Continue the process,until it turns dark brown colored and starts to come from the edges ,Add cardamom powder and dry ginger powder and stir for some more time to get thick and tight Halwa. Transfer the Halwa into a plate and mark with a knife to our desired shape. Sprinkle sugar over it and Allow it to cool naturally After cooling take out the Halwa and keep it in an airtight container.

Cook Time

Prep time: 30 min

Cook time: 1 hour 30 min

Ready in: 2 hours

Yields: 2kg

Hope it helps.

Best Answer

Related Solutions

Are the leftovers from making stock good for anything

Fruit – What can a half-ripe jackfruit be used for

Related Topic