pot liquor
Definition
Noun 1. The liquid remaining after cooking vegetables or meat: The broth, juice, or cooking liquid that remains in a pot after simmering or boiling vegetables (especially greens like collards or turnip greens) or meat. This liquid contains nutrients and flavor leached from the food during cooking.
Usage
- Pot liquor is typically used as a singular, uncountable noun.
- It is often associated with Southern U.S. and soul food cuisine.
- It can be consumed on its own as a simple soup or broth, or sopped up with bread.
Examples
Advanced Usage
- "Pot likker": This is a common phonetic spelling variant, especially in dialectal or regional contexts, reflecting the pronunciation.
- The term can imply a humble or rustic food item, valued for its taste and nourishment.
Variants and Related Words
- Potlikker (n): An alternative spelling of "pot liquor."
- Broth (n): A more general term for a thin soup made by boiling meat, fish, or vegetables.
- Stock (n): A flavorful liquid made by simmering bones, meat, seafood, or vegetables, often used as a base for soups and sauces.
- Cooking liquid (n): A general descriptive term for any liquid used in cooking food.
Synonyms
- Broth
- Cooking broth
- Pot broth
Related Phrases
- "Sopping up pot liquor": The act of using a piece of bread or cornbread to absorb and eat the flavorful liquid.
- He sopped up the pot liquor with a biscuit.
Noun
-
the liquid in which vegetables or meat have be cooked
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