Previously thoughtlessly poured liquid from canned food, but my mother-in-law stopped me.

We all buy a variety of canned goods from time to time. As you know, the production of canned food is impossible without a liquid in which products are better preserved. We usually drain it into the sink. But, you know, it's not very rational. First of all, it's stupid to throw away a product we've already paid for. Secondly, such liquids often contain a good dose of beneficial trace elements. In addition, tuna oil, and juice from a jar with pineapple rings, and brine from peas can be used in the preparation of many dishes. We tell you what to do with liquid gold from cans.



Canned food production

1. Canned peas
   It turns out that juice from under beans, peas or chickpeas is a very valuable product. All these liquids received the general name aquafaba (from the Latin aqua - water and faba - beans). To the delight of vegans and fasting, they perfectly replace eggs. And both in sweet dishes like waffles and meringues, and in unsweetened ones, for example, mayonnaise.
   
   
   
   Another idea is to freeze this brine by pouring into molds. Then it can be added to soups, okroshka or used when stewing second dishes.
   
   
2. Canned fish
   On the oil from a can of tuna, you can fry fish, season its fish salads, add to sauces to the paste. We add that fat-soluble vitamins, such as vitamin D, are dissolved in the oil. Therefore, by pouring the liquid out of the jar, we deprive ourselves of an important nutrient.
   
   
   
3. pineapples
   You can drink sweet pineapple juice. Or you can use it differently - add to various desserts. From it you can prepare a syrup, which will serve as a delicious addition to pancakes, cheesecakes, casseroles. Pineapple juice can also be added to cocktails and cook lazy oatmeal on its basis.
   
   
   

Recipes using liquids from canned mayonnaise on aquafab

The ingredients

• 150 ml of liquid from a can of canned peas
• 350–500 ml of sunflower oil
• 1 tsp sugar
• 0.5 tsp salt
• 1 tsp mustard
• 1 tsp lemon juice or vinegar
• flavorful

Preparation

1. Add vinegar, sugar, salt and lemon juice to the pea liquid. Beat at maximum speed with a submersible blender for a few seconds.
2. Switch the blender to an average speed and, without stopping whipping, pour sunflower oil with a thin trickle. Remember: the thinner the trickle, the better the mayonnaise whipps.
3. Add spices and whisk mayonnaise to the desired consistency for 5-7 minutes continuously with a constant supply of vegetable oil.
4. If aquafaba contained little protein, mayonnaise from it will not be very thick. In this case, share the oil and again beat well.
5. Store the sauce in the refrigerator in a closed container for no more than 7 days.

Homemade Caesar salad with tuna juice

The ingredients

• 1 can of canned tuna with juice
• 2 tbsp grated parmesan
• 30g hard cheese
• 0.5 baguette
• 1 clove of garlic
• 1.5 tbsp lemon juice
• 150g homemade mayonnaise
• cherry tomatoes
• lettuce
• olive-oil

Preparation

1. Cut the baguette with cubes and dry in the oven for 10 minutes at 180 degrees. Warm up a little olive oil in the pan, warm up the second half of the garlic in it and roast in this garlic oil steeples. Smell them with salt and pepper and remove the pan from the fire.
2. Now get the gas station ready. Send the contents of a tuna jar (fish and juice) to a blender bowl. Grind it to uniformity. Pour into a bowl and mix with lemon juice, crushed garlic, homemade mayonnaise and grated parmesan. Beat the mass with a wreath.
3. Mix the dressing with the leaf salad. On top, add slices of cheese and toast.
4. Caesar salad with tuna juice is ready!
5. Bon appetit!

Jelly from canned pineapples

The ingredients

• 200g canned pineapples
• 125 ml of jar syrup
• 15g instant gelatin
• 1 tbsp sugar
• 125 ml of water

Preparation

1. Pour gelatin with boiled water.
2. While the gelatin swells, cut the pineapples in small pieces.
3. Spread the pieces of pineapple over portioned glasses.
4. Pour pineapple syrup into the pot. Add the sugar and put it on the fire.
5. Pour gelatin into the hot syrup. Remove from the fire and stir until the liquid is uniform. Then add water to result in 300 ml of liquid.
6. Pour a slightly cooled liquid over the glasses.
7. Leave to cool to room temperature, then put in the refrigerator.
8. Ready-made jelly will be a great addition to any table.
9. Bon appetit!

Garlic arrows are green shoots that subsequently mature and provide seeds for future plantings of garlic. Many gardeners throw out garlic arrows. But from green garlic you can prepare delicious snacks and full-fledged dishes.