Reserve
To reserve is to set part of an ingredient or cooking liquid aside to use later in the recipe. Here is what recipes usually ask you to keep.
Also called Set aside, Reserved.
"Reserve" means set something aside to use later in the same recipe. It often refers to a cooking liquid you would otherwise pour away, such as pasta water, bean liquid or the juices from a roast. It can also mean holding back part of an ingredient, a few herbs for garnish or some sauce for serving. "Reserved" in a later step points back to what you set aside.
How to do it
- Read the whole recipe first so you know what to reserve before you drain or discard anything.
- Put a heatproof mug or jug next to the sink or stove as a reminder.
- Scoop out or measure the amount the recipe gives before you drain or move on.
- Keep it near the stove if you need it warm soon. Cover it if it will wait longer.
- Label containers if you reserve more than one thing.
How to use it
Common things recipes ask you to reserve:
- Pasta water: about 250 ml (1 cup), to loosen and bind the sauce. See salted pasta water.
- Bean or chickpea liquid: for thickening soups or making aquafaba.
- Pan juices and resting juices: to pour back over meat or into gravy.
- Soaking liquid: from dried mushrooms or chilies, strained, for flavor.
- Marinade: part of it, set aside before raw meat goes in, for a sauce.
- Some of the toppings: herbs, nuts or cheese to scatter on at the end.
How to store it
Use reserved liquids the same day. Cooking liquids that contain meat, fish or dairy should go into the fridge within 2 hours, or 1 hour on a very hot day. See cooling food safely.
Common mistakes
- Pouring everything into the colander and then reading "reserve 1 cup of pasta water".
- Using marinade that touched raw meat as a sauce without boiling it first. Set aside a clean portion at the start instead.
- Confusing "reserve" with "divided". "Divided" in an ingredient list means the amount is used in more than one step.
In recipes
"Drain, reserving 1 cup of the cooking water", "reserve the juices" and "set aside" all mean put it to one side for later. "Reserve for garnish" means keep a little back to finish the plate. Good mise en place makes reserving easy.
Related terms
- Salted pasta waterSalted pasta water seasons pasta from the inside as it cooks, and its starch helps sauce cling. Here is how much salt to add and how to use it.
- DividedWhen an ingredient is listed as divided, you use it in more than one step. The full amount is listed once and split later in the method.
- Mise en placeMise en place means having every ingredient measured, cut and ready, and every tool at hand, before you start cooking, so nothing burns while you chop.
- LoosenTo loosen is to thin a thick sauce, purée or batter with a splash of liquid, or to free a cake from its pan. Here is what to add and how much at a time.
- Cooling food safelyCooling food safely means getting hot leftovers cold fast so bacteria cannot grow. Split big batches, use shallow containers and chill within 2 hours.