Leek Water
- Yield:1200 grams
- Time:6 hrs, 10 mins show details
I came up with this preparation while trying to take the edge out of onions -- if you soak onions in water for a little bit it will soften their bite. However, after adding a little salt and MSG to the remaining water, I decided I liked the effect on the water more than the effect on the onions. I ended up switching to leeks because I think they have a more elegant flavor.
I've used this for a number of things, such as potato soup, gravy, or as a base cooking liquid for meats. As you might guess the leeks themselves are perfectly usable after making the water, and they should even have a nice, milder flavor.
Ingredients
- 1leek, whites and greens
- 1250 gramswater
- 9 gramssalt optional
- 2 gramsMSG optional
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Preparation
- 8 mins
Trim the leeks of any less than ideal pieces. Cut the leeks into pieces large enough to fit into whatever vessel you plan on using (I use plastic quart containers), and rinse them under cold water to remove any dirt. Place all the ingredients into whatever container(s) you're using and stir or shake a bit to make sure the salt and MSG dissolve evenly into the water.
That's about how small I cut them. If you cut them into smaller pieces they should infuse more flavor, faster. The reason I keep them this big is I like to use the leeks afterword.
- 6 hrs
Place the container(s) into the refrigerator and leave to infuse for at least 6 hours.
- 2 mins
optional
Strain the water through a chinois, fine mesh strainer, or whatever you have that produces the finest strain.
This water tends to be pretty clear, so in some applications I don't strain at all.
Notes
If you plan on using the leeks after soaking, their flavor will benefit from including the MSG and salt.
As long as this is kept in the refrigerator, it should be good several days.
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