What is this clear liquid after braising?
I just made braised short ribs with balsamic vinegar, and after taking it out of the oven all the liquid turned clear! Here is a picture of the result (sans a few ribs):
I suspect it is due to the rendering of the connective tissue and fat from the short ribs, but I don't understand why it is so clear, especially given that there was wine and beef broth in it.
Here is the recipe I followed: https://www.seriouseats.com/recipes/2014/02/balsamic-brown-sugar-short-ribs-recipe.html
Additionally, is there anything I can do with this liquid? I'd rather use it than toss it if possible.
Edit: The liquid has since congealed into a solidified opaque beige liquid, which looks to me like fat.
Best Answer
I believe the liquid looks like fat that has been rendered out of short ribs, which are quite fatty. Most of the water-based liquids you added (red wine, stock, vinegar, etc.) seem to have evaporated and/or burned, and what's left of them has sunk to the bottom of the pan. Naturally, oil would float on top.
As to what to do with it, you could use it to cook, but keep in mind it will carry some flavours of this dish.
Update: OP just edited the original question to say the liquid solidified, confirming that it is indeed fat.
Pictures about "What is this clear liquid after braising?"
What do you do with liquid after braising?
For long-term use, you'll need to freeze your braising liquid. To do this, cool down your liquid to room temperature, then skim the fat off the surface and pour into an ice tray. Once the braising liquid freezes, transfer it from an ice tray into a sealed container or bag to stash away for future recipes.Can you eat braising liquid?
It is often eaten as a savory dish for breakfast and can have ingredients such as chicken or fish added. Instead of just using water, add some braising liquid to bolster the flavor.Should I save braising liquid?
"Yes, it is fine to freeze and re-use braising liquid again and again, as the reader suggests," the email said. "My question is: Why? The braising liquid is part of the dish and should be consumed with the meat. Of course, if there is a little left over, freeze it for later use.What is braising liquid called?
Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).6 Braising Mistakes Most Beginners Make
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Spencer Selover, Spencer Selover, LIZ ROMO, Polverini Lian