👉 The cooked fluid, also known as the residual liquid or cooking broth, is the leftover liquid that remains after cooking meat, fish, or vegetables. This liquid contains a mix of water, proteins, fats, minerals, and nutrients that were absorbed by the food during the cooking process. As the food breaks down, these components mix with water, creating a nutrient-rich broth that is often used in soups, stews, and sauces. The exact composition of the cooked fluid can vary depending on the type of food cooked, cooking methods, and the presence of bones or connective tissues. It serves as a valuable source of hydration and nutrients, making it a versatile ingredient in many cuisines.
