liquor
3
7.5
- noun
- /ˈlɪkər/
:
caldo
- Lei's small eyes rested on the porcelain liquor pot.
- pot liquor
- oyster liquor
- add liquor
Examples
-
After cooking the vegetables, she used the liquor to create a flavorful sauce.
-
Many oysters would have their shell edges or "bills" broken and would not ship well to markets since they lose their liquor and the meats become dry.
Academic text (1996) -
Tastes like cold pot liquor.
-
A pudding made from the liquor of fruit.
-
The tea contains antiseptic properties for washing open wounds with tea liquor.
Blog text (30) -
The chef reserved the liquor from the steamed vegetables to enrich the soup.
-
Adding the liquor from the braised meat gave the dish a rich depth of flavor.
Synonyms
76
1.0
A thin tasty liquid made by boiling meat, fish, or vegetables in water, often used for soup
53
1.4
A clear flavored liquid made by slowly cooking meat, bones, or vegetables
16
1.0
A clear warm liquid made by cooking chicken slowly to add flavor to soups
12
1.7
A flavorful liquid made by simmering chicken meat, bones, and vegetables in water for soups and sauces
7
6.7
A clear hot broth made by slowly cooking meat, fish, or vegetables in water
1
1.9
A clear liquid made by slowly cooking beef and vegetables in water, used for soups and sauces
1
2.5
A rich liquid you make by cooking beef bones and vegetables slowly for soups and sauces
1
7.0
A thin sauce made from juices that come out of meat or other cooked food and served with it
1
7.9
Liquid left in a pot after cooking vegetables or meat that is used as a base for soup
A tasty liquid left in a pot after cooking vegetables or meat
A tasty liquid left after cooking vegetables that people use as soup or to dip bread
Liquid left in a pot after cooking vegetables that you eat as a salty broth
Compounds
- Specialized
1
3.5
A thick dark paste made by grinding cocoa beans that forms the base for chocolate
- US
1
7.9
Liquid left in a pot after cooking vegetables or meat that is used as a base for soup
How Concentrated
Surface Forms
Etymology
Liquor comes from an old Latin word meaning 'liquid', the same root as liquid. That's why cooks call the water left after boiling vegetables or meat 'liquor'—it is the flavorful cooking liquid.