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PSA: Do you drain the liquid first or not? That moment I learned the hard way
I always dumped the whole can of veggies into my skillet - liquid and all. Then last Tuesday I made a tuna casserole with canned peas and it came out like soup. My roommate said 'you know you're supposed to drain those, right?' Now I'm torn. For recipes like chili or stew, the liquid adds flavor and stretch. But for stir-fries or pasta dishes it just makes things watery. What's your rule on when to drain and when to keep the can juice?
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bettymurphy21d ago
Oh man, that peas in the tuna casserole mistake hit me right in the gut. I did the exact same thing with a canned mixed vegetable situation last fall and ended up with what I can only describe as gray soup with noodles floating in it. My rule now is pretty simple: if the dish is going to cook down or simmer for a while, keep the liquid. If it's a quick stovetop thing like a stir-fry or pasta, drain it. But honestly there's no shame in learning the hard way, we've all been there with a soupy disaster.
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