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When boiling potatoes, I like to use the leftover water for soups, sauces, etc. Does anyone else use potato water, and if so, how long can it be stored in the refrigerator? I am wondering if it has a "shelf life" similar to homemade stock.

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Never did it, but I'm curious! Isn't it too "starchy"? – Dr. belisarius Nov 19 '10 at 20:11
In my experiences, it is similar to pasta it is a little "thicker" than plain water. I tend not to peel my potatoes, so it is also a bit darker. – Jenn Nov 19 '10 at 20:22

Yes, shelf life would be similar to homemade stock. It has the same potential for cross-contamination, and natural contamination (with a slightly reduced chance for contaminates from ingredients, as there is no meat).

Be sure to cool and refrigerate quickly (cool pot in a sink of ice + cold water). If left to sit out, warm + starchy water is a great breeding ground for un-fun microbial life.

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My Mother-in-law uses it frequently. She uses it for soups, etc... She also uses it when making it bread. She tells me it's cause it gives the dough a nicer texture.

She'll stores it for a couple weeks sealed properly (in canning jars) I think.

Although as I'm thinking now, I don't see why you couldn't freeze it...

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