Hi, I was making adobo sauce tonight for enchiladas and the recipe, like most recipes, called for discarding the water the dried chilies were soaked in. But, Kenji soaked chilies in broth and skipped discarding the soaking solution in his carne adovada recipe.
Why do some recipes ask you to discard the soaking solution? Is there a traditional reason? It seems like I'm throwing out perfectly good flavored water when I do this.