User talk:Pot liquor

Pot liquor or the more common southern version pronunciation "pot likker" is the liquid that is formed in the pot as various vegtables are being cooked. It is a combination of the cooking water,the flavor of the vegtables,seasonings and then the various meat pieces that are added. It is not to be confused with a soup or a "stock". Pot likker "happens" as you prepare the dish. The most common type of pot likker is that liquid that results from the cooking of "greens". These could be collards, turnips,(with or without the roots) and mustard greens. Next would be pot likker from peas. Not green peas but black eyed, purple hull, pink eye, zipper,crowder peas etc. Pot likker has it's own unique flavor based on the ingredients used in the preparation. Meat is a key ingredient and in the southern part of the U.S. this would commonly be some pieces of smoked pork. These pork pieces could be some type of smoked and/or country style ham hock, pork jowels, pork snout, pig tail,pork ears, fat back and/or bacon. Other meats(wild game, squirrel, rabbit, possum) could also be used, because you are trying to add a meat flavor to the vegtables and seasonings. Pot likker can be served in cups or bowls as part of the ensuing meal or poured off to be enjoyed later. The pot likker itself is not unhealthy, containing as it does all the vitamins and minerals that have become part of the liquid, but sometimes it can contain an overload of salt.