I am planning on making shrimp poached in butter tomorrow. There will be quite a bit of poaching "liquid" left, and I was wondering if I could keep beurre monte in the fridge and reuse it the following day to poach more shrimp or scallops, or it would be unsafe. I have recycled plain beurre monte before, but not after it's been used to poach seafood.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)