Removing Excess Water: Tips For Cooking Perfection

There are several ways to get rid of excess water in a pan. One way is to use a spatula or paper towels to remove excess water. Another way is to dry brine the meat by salting it a few hours or a day in advance of cooking it. This draws moisture to the surface of the meat, and leaving it uncovered in the refrigerator allows some evaporation to occur. Additionally, you can consider the type of pan you're using. A frying pan with short, flared sides will allow more evaporation to occur during cooking than a pan with taller, straight sides.

Use a paper towel to soak up excess water

Using a paper towel to soak up excess water in a pan is a quick and easy method to remove unwanted liquid from your dish. This technique is particularly useful when you want to reduce the amount of liquid without losing the flavour or risking overcooking the food.

First, tilt the pan to one side to allow the water to pool at the bottom. Then, take a paper towel and wad it up into a ball. Next, use tongs to hold the paper towel and carefully soak up the excess water. Finally, throw the paper towel into the garbage.

This method is especially handy when cooking ingredients like thinly sliced meat, which can be challenging to brown without drying out. By soaking up the excess water, you can achieve a better sear on your meat. It's also useful when you have added too much oil to your pan and want to avoid greasy food.

Keep in mind that this technique may not be suitable for all situations. If you're dealing with a large amount of water, you might need to combine it with other methods, such as reducing the liquid or straining it and boiling it off separately. Additionally, be cautious when dealing with hot liquids to avoid burns.

Drain the water with a turkey baster

A turkey baster is a simple and effective way to remove excess water from a pan without making a mess. It is particularly useful if you have a large pan that is difficult to pick up and tilt over the sink.

To use a turkey baster to drain excess water from a pan, start by pushing the food to one side of the pan and tilting the pan slightly so that the water collects on the opposite side. Then, use the turkey baster to suck up the water. If there is a lot of water, you may need to repeat this process several times.

You can also use a turkey baster to remove water from the surface of the soil of overwatered plants. Simply suck up the excess water with the turkey baster and release it into a bucket or pail. If necessary, you can also gently push the baster into the soil to remove water that is sitting deeper in the pot.

Additionally, a turkey baster can be used to remove excess grease or fat from a pan after cooking ground meat. Just push the meat to one side of the pan and tilt the pan so that the grease collects on the opposite side. Then, use the turkey baster to suck up the grease.

Remove the meat and reduce the liquid

If you're cooking meat and want to reduce the liquid in the pan, it's best to remove the meat from the pan. This will prevent the meat from overcooking and allow you to focus on reducing the liquid. Here are some methods to reduce the liquid:

Evaporation

Let the liquid evaporate by keeping the pan uncovered and stirring occasionally. This method may take a while, and you risk overcooking the meat if it's still in the pan. To speed up evaporation, use a wide pan, as a larger surface area will allow the liquid to reduce more quickly.

Thickeners

You can use thickeners like cornstarch, flour, potato starch, or arrowroot to help absorb the liquid and give it a thicker consistency. Mix a few spoonfuls of your chosen thickener with a small amount of water to create a slurry, then add it to the pan. Be sure to add the thickener gradually and whisk continuously to avoid lumps.

Straining and Reducing

If you have a lot of excess liquid, you can try straining the meat and vegetables, then boiling off the excess liquid separately while stirring frequently. Once the liquid has reduced to your desired consistency, recombine it with the meat and vegetables.

Absorption

You can also try absorbing the excess liquid with ingredients that soak up water. For example, you could add quinoa, bulgur wheat, or couscous. These ingredients absorb liquid while cooking and will help to thicken your dish.

Remember, when reducing liquid, it's important to monitor the process closely, especially if you're working with a small amount of liquid. The reduction process can be tricky, but with practice, you'll be able to master it!

Dry brine the meat

Dry brining is a simple and effective way to enhance the flavour and texture of your meat. It's a process of seasoning meat with salt and other spices before cooking. Unlike wet brining, dry brining doesn't require submerging the meat in a saltwater solution. Instead, you rub the meat with a dry mixture of salt and spices, which draws out moisture from the meat, which is then reabsorbed along with the flavours of the seasonings.

Here's a step-by-step guide to dry brining your meat:

Step 1: Choose the right salt

Use Kosher salt for dry brining as it is coarser and higher quality than table salt. Finer salt will clump up, creating an uneven coat.

Step 2: Prepare the meat

Take your chosen cut of meat and generously sprinkle Kosher salt over the entire outer surface, making sure to cover all sides. A good rule of thumb is to use one tablespoon of salt per five pounds of meat.

Step 3: Rest the meat

Place the salted meat on a baking sheet or a metal rack in the refrigerator. The resting time will depend on the type of meat and your desired level of doneness. For example, steak and other small cuts of meat require a minimum of 45 minutes to a maximum of 24 hours. Chicken and turkey benefit from a longer rest, with an optimal time of three days.

Step 4: Cook the meat

Once the resting period is complete, remove the meat from the refrigerator and cook it as desired. Dry brining helps to lock in moisture, ensuring juicy and tender meat with a crisp outer layer.

Dry brining is a great way to enhance the flavour and texture of your meat without the hassle and mess of wet brining. It's a simple technique that can elevate your cooking and ensure delicious results every time.

Use a wide, shallow frying pan

Using a wide, shallow frying pan is a great way to reduce excess water in your dish. Here are some tips to help you master this technique:

First, choose the right pan. Opt for a heavy-bottomed pan with sides that are at least two inches tall. A cast-iron skillet is a good choice for shallow frying.

Next, heat your pan. Add enough oil to coat the bottom of the pan, and let it heat up until it's bubbling. You can test if it's hot enough by splashing a small amount of water into the pan – if it sizzles and evaporates immediately, you're good to go.

Now, carefully place your food in the pan. Make sure it sits undisturbed for a few minutes on each side – this will help you achieve that coveted crispy crust. Don't overcrowd the pan, as this will reduce the temperature of the oil and lead to soggy food.

Once your food is browned properly on each side, remove it from the oil and drain it on paper towels. If you're cooking in batches, keep the cooked food warm in a low oven while you finish frying the rest.

Using a wide, shallow frying pan is an easy and effective way to manage excess water in your dishes. Just be sure to choose the right pan, heat your oil sufficiently, and give your food the space it needs to fry properly.

Frequently asked questions