e all have our "defaults - the chicken pie, risotto or soup that we can do without really thinking.  And while WE might be bored of our old favourites, they'd taste fantastic to someone else. So do  please share your ideas for using up the last carrot in the fridge, those last two blackening bananas or the single lingering single egg white".

Email address Please enter your email address. Search   Forums > Mozzarella juice and tomato water     Reply   Author Comment   Curzon Tussaud      01/31/09 at 03:14 PM #1 Don't throw the salty liquid away when you drain your mozzarella; it is an excellent addition to the required liquid for a cheese sauce. Yesterday I made Cauliflower Cheese for supper with no milk in the cheese sauce at all; I reduced the cauli cooking water and added the mozzarella juice (on the basis that a really memorable cauliflower cheese usually has some surprise ingredient, like chunks of mozzarella, or bacon laid over the surface before baking). When hollowing out tomatoes for stuffing, scoop the seeds and juice into a sieve over a jug, press the seeds with a spatula to encourage more through the sieve, and store in a jam-jar in the fridge for adding to soups, vinaigrettes and the like. After a day or so the juice parts into 'tomato' on top and a clear but tomato-flavoured liquid below. Loading... Previous Topic | Next Topic Print Tweet Reply