Make This Braising Liquid Once Reuse It Forever

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Photo Credit:epicurious

Flavor-potting sets you up for success with a flavorful braising broth that you can cook with again and again.

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Throughout my childhood, my parents almost always had a pot of master stock in the fridge, which they kept on hand for easy, versatile dinners. We could always rely on flavor-potting for a quick lunch or minimal-effort dinner. Sometimes it’d be eggs boiled in the master stock, and other times it’d be tofu or poultry, served alongside rice and some steamed vegetables. If we ate at a Chaozhou restaurant, we’d order goose or other slices of meat that had been braised in the sauce—items we didn’t typically cook at home.
Kho notes it is most common to flavor-pot “tough cuts of meat such as pork or beef shank, pig’s feet, beef tendon, and chicken or duck feet,” as well as innards, gizzards, tofu, poultry, and peanuts.

Although not traditional, heartier root vegetables like carrots, parsnips, and turnips would be delicious, too. After the food is cooked and served, the broth is strained, cooled, and kept chilled. With each use, fresh spices are added and the broth’s flavor deepens. To ensure the broth stays fresh, it is vital to bring it to a boil once a month, or to store it in the freezer until its next use.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton
I wasn’t quite ready to sacrifice precious fridge space for a whole goose during a pandemic, but a

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