Tips and Tricks: Don’t use water.

Why would you want to add water when you could add flavor?

I think I probably learned this particular trick from a certain chicken broth company’s propaganda. It has always stuck with me, though, as a universally great kitchen tip. Consider substituting some other flavorful liquid for all or some of the water called for in a recipe. Chicken, beef, mushroom, or veggie broths are a great substitute in savory dishes and breads. If you want a more subtle flavor try adding a few tablespoons of fruit juices, beer, wine, coffee, liquors or flavoring extracts in place of some of the water.

My favorite use for this technique is when making quick breads and roasts. This trick works in many different situations, such as: poaching and braising liquids, packaged mixes, bread doughs, marinades, etc… Anytime a recipe calls for water, evaluate the purpose of the water and you will often find that a more flavorful substitute will work. Low sodium stocks are a great substitute in that they won’t significantly change the existing flavors but will simply give the dish a little extra depth of flavor. Just remember to use low-sodium stocks so you don’t accidentally over-salt your meal! With sugar based liquids like fruit juice, you will need to remember the sugars may caramelize and judge your recipe accordingly.