TURMERIC THINNING LIQUID
A neutral thinning liquid with a broth component used to thin soups and sauces after refrigeration or after setting for a while.
Makes 1/2 gallon (8 cups)
We all have cooked or created a recipe that when done or when refrigerated and reheated needed additional liquid to thin it – sauces and soups I’m speaking about here.
What I have begun to use as a Thinning Liquid in place of water is a preparation of boiled water and turmeric powder. It’s something I now always have on hand.
1/2 gal. filtered water (8 cups)
2 t. turmeric powder
Boil in saucepan for about 5 minutes at a slow boil, or slow simmer on very low heat for about 30 minutes – like tea.
Cool to room temperature, then pour into a used, but washed and rinsed 1/2 gallon plastic bottle or 2 quart sizes.
We buy juice in such containers. I remove the label, clean them, then store with lid off in the closet for other uses.
V-8 VEGETABLE JUICE, tomato juice, carrot juice etc. these bottles have a small opening, which allows for a smaller pour. If you’re not accustomed to pouring small amounts with these bottles, then use a measuring cup.
Refrigerate after using.
When ready to use, either shake the bottle to redistribute the sediment on the bottom, or pour without shaking if you want a more subtle flavor.
Either way, turmeric adds just a tad of flavor that won’t be easily recognized, so won’t adversely affect the flavor integrity of the original soup or sauce, while adding the additional liquid needed to thin it.
So one might say that turmeric used in small amounts is a flavor enhancer for soups and sauces. The liquid rather than the powder applied directly doesn’t make the soup or sauce yellow. Adding turmeric powder directly will color the soup or sauce its added to.
When you taste the turmeric liquid by itself, it tastes brothy – minus the salt of course.
Recently I finished up the last of the turmeric which was TRADE EAST brand and purchased an organic brand from India. Although the taste was pretty much the same, the color of the organic from india brand has more red in its coloring than the TRADE EAST brand which was more yellow.
At first I thought maybe it was the pan I cooked it in, but in trying another pan the same reddish result appeared while cooking it. I don’t know what that means, except that different harvests under different growing conditions and the use of pesticides or no pesticides probably all go into the difference between the two.