How to cook meat broth. How to make broth clear? Home Recipes How to Make Clear Meat Broth
Broth is an amazing product. It is good both as an independent dish and as a basis for preparing soups, some cereals, risotto, jellied meat, sauces, gravies and other culinary masterpieces. Myasnov offers several tips to help you prepare the perfect broth - aromatic, clear, nutritious and incredibly tasty.
Delicious broth - made from quality meat!
The taste of the broth directly depends on the quality of the meat used. Depending on what type of meat you use, it is important to pay attention to the following nuances:
For beef broth, Myasnov recommends using the meat of young bulls - this is high-quality beef up to 3 years old. Young bulls have meat that is more tender, juicy and lean than that of an adult animal. Plus, it cooks much faster. Unlike veal, the meat of young bulls has already accumulated all the useful substances necessary for adequate human nutrition.
As for pork, the meat of bacon pigs is considered the most valuable. This is lean, tender meat with a thin layer of pink bacon. Bacon pork cooks quickly and produces a very tender and tasty broth.
For chicken broth, choose poultry raised in environmentally friendly conditions without antibiotics or growth stimulants. It is important that the chicken is not frozen and that chlorine is not used to cool it. This chicken produces the right broth: transparent, rich, moderately fatty, without any foreign odors.
When choosing meat for broth in Myasnov stores, it is impossible to make a mistake, since the products we offer meet all the listed quality criteria.
Choosing the right piece
For broth, it is best to choose pieces of pulp or meat on the bone, rich in connective tissue. When cooked for a long time, such meat releases the most extractive substances, and, accordingly, the broth from it turns out tasty, aromatic and rich.
Different manufacturers cut meat carcasses differently, so when choosing a piece of meat for broth, rely on the seller’s recommendations. For example, the culinary cutting of Myasnov takes into account the nutritional characteristics of each piece and identifies the following parts of the meat carcass suitable for cooking: for pork it is; for beef – , ; for lamb – , . Pay attention to the “Recommended for Boiling” signs located next to the price tags, and your choice of meat for broth will always be successful.
As for poultry, almost all parts of the carcass are suitable for cooking, and there is no consensus on which part makes the broth tastier. Some people think that the most delicious broth is made from wings and necks, some prefer broth made from lean chicken breast meat, and others prefer a whole chicken broth.
Vegetables and herbs
Vegetables and herbs are designed to enrich the taste and aroma of the dish. Onions, carrots and celery are best suited - this is a classic “vegetable composition” for meat broth. For a two to three liter pan, one onion, a small carrot and 2-3 stalks of celery are enough. Also in perfect harmony with meat broth are leeks, parsnips, bay leaves, turnips and other roots - add them to the broth to your taste.
Water
The water for the broth should be clean (well, spring, bottled or at least filtered) and, preferably, soft - in hard water the meat will not be able to release all its juices.
As for the amount of water, depending on how rich and concentrated the product you want to get, 1 kilogram of pulp or meat with bones will require 2 - 3 liters of water.
The longer you plan to cook the broth, the more liquid will evaporate from it - take this into account when determining the required amount of water. It is better to add more water in advance than to add it as it boils, otherwise the taste of the broth will not be as rich and saturated.
Preparation: 6 simple steps
1. Prepare the food: wash the meat, vegetables and herbs thoroughly. There is no need to chop the meat for the broth; it should release its juices gradually, slowly - then the broth will turn out clear and tasty. If you cook chicken broth, nutritionists recommend removing the skin - it can make the dish too greasy.
2. Fill the meat with cold water and put it on fire. Our goal is broth, not boiled meat, so it is important to use cold water: when the water is gradually heated, flavors and nutrients are released from the meat and transferred into the broth. If you put meat in boiling water, its surface will immediately be “sealed” with a protein film, which will prevent extractive substances from escaping into the broth (but the meat itself will remain juicy and tasty).
Before boiling, you can cover the pan with a lid and cook the broth over medium heat. As soon as the water boils, you need to reduce the heat and continue cooking on low heat without a lid so that the evaporating water does not drip back into the broth and spoil its taste.
3.When the broth boils, foam will begin to appear on it. It must be removed immediately with a slotted spoon as it appears. If this is not done in a timely manner, the foam will soon settle to the bottom of the pan in the form of flakes, which will ruin the appearance of the dish. Remove foam adhering to the walls of the pan with a damp cloth. If a lot of fat appears on the surface of the broth, it should be removed with a paper towel, as it gives the dish an unpleasant greasy taste.
4. 30 minutes before the end of cooking, add vegetables and spices to the broth to taste - with them the broth will be more aromatic. A little secret: you can put a little onion peel into the broth, then it will acquire a pleasant golden hue. Carrots, turnips, celery and other roots can be lightly fried in a frying pan without oil or baked - their aroma in the broth will be even stronger.
5. The time to cook the broth over very low heat after boiling depends on the size of the piece, the toughness of the meat, the age of the animal and the desired strength of the broth that you want to achieve. So, for example, the broth will reach readiness in 1-1.5 hours if you use 1 kilogram of meat from young bulls, and in 2.5-3 hours if the meat is from adult beef. After boiling, pork broth is cooked for 1.5-2.5 hours, lamb broth - 1.5-2 hours, chicken broth - 1-2 hours.
If you want to use boiled meat from the broth in another dish, keep in mind that it will cook faster than the broth itself. You can check the readiness of the meat as follows: pierce it with a knife - the knife will go into a fully cooked piece without effort. The cooked meat can be carefully separated from the bone and used, and the bones can continue to be cooked until the broth is ready.
6. After finishing cooking, you need to remove the meat and vegetables from the broth and strain it through a fine sieve or a linen napkin soaked in water and wrung dry so that the broth is transparent and to prevent small fragments of bones from getting into the dish. Vegetables and bones can be thrown away, because they have already given all their taste and aroma to the dish, and they no longer have any value.
Important nuances
The best broth is made from fresh or chilled meat. But if you have to use frozen food, it is very important to defrost it properly. Do not use a microwave or hot water for this. The optimal way is to wash the meat with cold water and place it in a closed container for 2-3 hours.
It is advisable that the pan for cooking broth have a thick bottom and, if possible, thick walls. This will ensure gradual and uniform heating of the broth, which means that the meat will release the maximum amount of extractive substances.
The broth should not “boil” - the movement of the liquid should be barely noticeable. If your stove is difficult to adjust so that the desired temperature is maintained, try placing the pan with the broth in the oven, preheated to a temperature of 100–110 degrees.
It is better to add no more than a pinch of salt to the broth or not at all: when cooking, more liquid may evaporate from it than you expected, thus the broth risks being oversalted. It is better to salt the dish that you plan to cook using broth.
Did you know that...
...The French add a “bouquet garni” to the broth - a bunch of herbs consisting of thyme sprigs, bay leaves, parsley stems and leeks. If you wish, you can add celery, garlic, cloves to this bouquet - whatever you like. At the end of cooking, the bouquet is caught and thrown away.
...The broth can be frozen. If you often prepare broth-based dishes, then it will be convenient for you to do the following: cook the broth once every few weeks, then divide it into portions and freeze it. Cool the broth and remove all fat from it. Line a deep rectangular container with a large piece of cling film, allowing the edges to overhang. Carefully pour the broth inside, close the container with a lid and place in the freezer. When the broth is completely frozen, remove the resulting “briquette” along with the film and wrap it in the overhanging edges. You can also use paper juice bags or clean plastic mayonnaise buckets to freeze broth. Frozen broth can be stored for up to 6 months.
Broth - everyone knows this word. But how to cook it correctly? You can evaluate the skill of the cook by the ability to prepare it aromatic, transparent and rich.
If we want to cook any soup, first of all we cook it - this is the basis of the basics of home cooking. And then we add vegetables and cereals to it. But it can also be used in preparing a variety of sauces, porridges, stews and many other dishes.
To cook it delicious, you first need to choose the right meat.
For chicken, it is better to take a young chicken that has not been frozen. This chicken will turn out transparent and rich. It will not be possible to cook it tasty from old chicken or chicken. Almost all parts of the carcass are suitable for cooking. There is no consensus on which part is tastier to cook from.
For a rich meat option, it is better to use fresh or chilled hind quarters, brisket or shoulder, preferably meat from young bulls. It is more tender, juicy and non-greasy. Plus, it cooks much faster. For borscht, sauerkraut soup and kharcho soup, you can use fattier meat.
If you cook it from veal, it turns out tender and pleasant to the taste, but not transparent enough. If you cook soups based on it, which are seasoned with tomato paste or various dressings, the soup will turn out delicious.
It is also good to use lamb for cooking. Many soups of oriental cuisine are prepared on their basis. There is an opinion that lamb has a certain “specific” smell, maybe it does, it’s hard to argue with the opinion. But you can’t argue with the fact that the broth invariably turns out tasty, rich and very healthy. In addition, spices are always used in oriental cuisine.
1. Choose the right meat. There is no need to cut it, it should release its juices gradually, slowly. If you cook it from chicken, it is advisable to remove the skin from it - because of it, the dish may turn out to be too greasy.
2. Pour enough water so that you don’t need to add more later. The ratio is approximately this: 500-600 grams of meat per 3 liters of water. If the meat is stringy and old, then you need to pour more water, taking into account the fact that the water will boil away.
3. Do not add water during cooking. This deteriorates the taste. And also do not cook for too long, as this will make it darken.
4. Place the meat in the pan only in cold water. Bring to a boil over moderate heat, so the meat heats up gradually. Cook over low heat without a lid so that the evaporating water does not drip back into the pan and spoil the taste. It’s more like it’s not boiling, but rather languishing. If you cook it over high heat, it will become cloudy and its taste will also be lost.
5. During the cooking process, foam should be removed. We begin to remove the foam when the contents of the pan have not yet begun to boil. We remove it both when it boils and during the entire cooking process. If this is not done in a timely manner, the foam will soon settle to the bottom of the pan in the form of flakes, which will ruin the appearance of the dish. Remove foam adhering to the walls of the pan with a damp cloth.
6. We also remove excess fat throughout the cooking process if we are preparing it for soup. And all the fat, if we cook it transparent. It should be removed with a paper towel, as it gives the dish an unpleasant greasy taste.
7. 30-40 minutes before the end of cooking, add vegetables - they will make it more flavorful. Vegetables and herbs are designed to enrich the taste and aroma of the dish. Onions, carrots and celery are best suited - this is a classic “vegetable composition” for meat broth. For a two to three liter pan, one medium onion, small carrot and celery root are enough. But it’s better to add spices (bay leaf, allspice, dried thyme) 7-10 minutes before the end of cooking, otherwise it will taste bitter.
8. Salt about half an hour before cooking.
9. Cooking time over very low heat after boiling depends on the size of the piece, the toughness of the meat, the age of the animal and the desired strength of the broth that you want to achieve. So, for example, it will reach readiness in 1-1.5 hours if you use 1 kilogram of meat from young bulls, and in 2.5-3 hours if the meat is from adult beef. From pork - after boiling, cook for 1.5-2.5 hours, from lamb - 1.5-2 hours, from chicken - 1-2 hours.
10. After cooking, you need to remove the meat and vegetables from it and strain it through a fine sieve or a linen napkin soaked in water and wrung dry so that it is transparent and to prevent small fragments of bones from getting into the dish. Vegetables and bones can be thrown away, because they have already given all their taste and aroma to the dish, and they no longer have any value
Secrets of making tasty and light broth
If you are forced to use frozen meat, then you need to be able to defrost it correctly. The optimal way is to wash the meat with cold water and place it in a closed container for 2-3 hours. Do not use a microwave or hot water for this.
To cook a delicious broth, use a pan with a thick bottom and, if possible, thick walls. This will ensure gradual and even heating. And the meat will most fully give away all its beneficial substances.
It should not boil strongly - the movement of the liquid should be barely noticeable. If your stove is difficult to adjust so that the desired temperature is maintained, try placing the pan in the oven, preheated to a temperature of 100–110 degrees.
It is better to add no more than a pinch of salt to it or not at all: when cooking, more liquid may evaporate from it than you expected, so it runs the risk of being over-salted. It is better to salt the dish that you plan to cook based on it.
How to make diet chicken or turkey broth
Dietary broth is made from chicken or turkey meat. It is useful for sick people or people on a diet.
It needs to be cooked in a special way. Be sure to remove the skin from the bird, remove all subcutaneous fat, add cold water, and bring to a boil over high heat. Then remove the bird from the pan and drain the water. Wash the pan, wipe dry, put the bird in it, add fresh water and cook in the usual way. With the first water, the remaining fat is almost completely removed along with the cholesterol it contains, while the healthy protein is completely preserved.
Bon appetit!
You don't need to be a cook to know how to make broth clear and deliciously delicious.
It is enough to know some simple tricks that savvy housewives successfully use.
How to make clear chicken broth?
Good chicken broth has been valued at all times: it has long been used to treat ailments. Nowadays, it is also popular, being the basis of a healthy diet. To make your chicken broth truly healthy, follow some rules:
Always carefully remove fat and skin from the chicken carcass! There is not an ounce of benefit in them, but there is more than enough harm.
Be sure to wash the chicken under cool running water.
Fill the pan with only cold water and not too much.
How to make broth clear? There are many ways, or rather, each housewife has her own. Some people add onions and pieces of carrots fried without oil to the water, and some bake the chicken along with vegetables before making broth from it. There are many secrets, however, do not forget about proven recipes for a beautiful clear broth:
Slowly bring the water to a boil, then reduce the heat. Do not allow the water to “boil” under any circumstances.
Always remove foam and fat from the surface of the broth with a special spoon.
Boil clear chicken broth for 2.5 hours. At the same time, try not to disturb it, do not cover it with a lid or press on the bones, but only remove the resulting foam.
How to make the broth clear and tasty if you don’t have much time to cook? Raw egg white will come to the rescue, which needs to be added to the water, and after the broth is cooked, strain through a fine sieve. All broth ingredients will cook faster if you cut them into small pieces. Add salt only after the broth has boiled.
By itself, chicken is a “clean” bird (it’s not for nothing that its meat is considered the most dietary), and making a clear broth from it is not difficult.
How to make clear meat broth?
With beef, everything is a little more difficult: this meat takes a long time to cook and you need to have some skill to get a crystal clear broth from it.
When cooking beef broth, try to use tubular bones.
Cook beef only in cold water, with the lid closed. Skim foam and fat from the surface of the broth in a timely manner.
After an hour and a half, you can add other ingredients: celery, onions, carrots, etc.
After 3.5-4 hours, the meat should be removed from the broth, and the broth should be strained through a fine sieve. The broth strained in this way must be quickly cooled. To do this, place the pan with the broth in a large bowl filled with ice.
How to make the broth transparent if guests are expected to arrive and you don’t want to “disgrace yourself”? A complex but effective way to “clarify” the broth - pulling.
Pass 250-300 g of meat through a meat grinder. Add a glass of prepared broth and raw egg white. Mix everything and let stand for half an hour. After half an hour, add this mixture to the hot broth and continue to cook for about 40 minutes over low heat. The added minced meat with protein should curl and settle to the bottom - this indicates the readiness of the broth. Carefully strain it through a fine sieve.
Broth can be either an independent dish or the basis for preparing delicious clear soups. We hope that you will no longer have difficulties with how to make the broth clear.
It's hard to imagine home cooking without an appetizing and golden meat broth. It is good as an independent dish and is the basis for preparing soups, jellied meat, porridges, meat and vegetable stews, gravies and sauces. Chicken broth is traditionally used to treat a lingering cough, and in order for children to take this “medicine” with pleasure, the broth must be appetizing and rich. It’s not so difficult to cook a delicious meat broth if you know some tricks and don’t skimp on meat.
How to prepare meat broth: which meat to choose
For beef, always choose meat from bulls that are no more than three years old. Veal cooks quickly and is ideal for broth because it is healthy, soft, juicy, lean and contains a lot of collagen, which releases gelatin when cooked. The best pork for broth is lean and tender bacon pigs with a very thin layer of lard, and lamb should be fresh and tender. Chicken broth is made from farm-fresh chickens that are raised without hormones, antibiotics, and never frozen. This is especially important if the broth is intended for baby food or for maintaining strength during illness. Rabbit, poultry and its offal, offal, meat bones and smoked meats are perfect for broth. Using different types of meat makes the broth more tasty and rich.
Best Cuts for Concentrated Meat Broth
The most delicious is obtained from meat with connective tissue, which releases gelling substances into the broth, making it rich and thick. Cuttings from different parts of an animal carcass differ in quality and nutritional value, so experienced chefs can determine the “suitability” of meat at first glance. Beef brisket, ham and neck, pork and lamb shoulder, lamb ribs, shanks, brisket and neck are ideal for broth. Rabbit and poultry for broth can be boiled whole or in parts, it all depends on your culinary preferences. It is best to use fresh meat, but it is not always possible to buy it, so meat from the freezer will do. The main thing is that it is defrosted according to all the rules at room temperature.
How to put meat in water
It is ideal if you cook the broth using spring, well, filtered or bottled water, which must be soft. This is one of the secrets of making delicious broth. So, well-washed pieces of meat are poured with cold water and the pan is placed on the fire. Why do we take cold water and not boiling water? The fact is that when heated slowly, the meat releases extractive substances and saturates the broth with them. If you immerse the meat in hot water, the proteins immediately coagulate, and a film instantly forms on the surface of the meat. It turns out that all the nutrients remain in the pulp. In this case, the meat turns out tender, juicy and aromatic, and the taste of the broth, unfortunately, leaves much to be desired.
For this reason, to create an appetizing broth, the meat is poured only with cold water, and you should not cut it into small pieces. The meat should release its juices slowly to enrich the flavor of the broth. The more water, the less concentrated the broth will be - usually take up to 3 liters of water for 1 kg of meat with bones.
How to cook clear meat broth
To make the broth transparent, some housewives pre-soak the meat for several hours in cold water, and then cook it, draining the old water. Naturally, the water will evaporate during the boiling process, but you should not add it, otherwise the broth will become cloudy and its taste will disappoint you.
Do not allow the liquid to boil rapidly and remove the foam in time, which will settle to the bottom in large, ugly flakes, and the broth will lose its appetizing appearance. An onion or eggshell gives a good effect - they are added to the water at the beginning of cooking. After the broth is ready, you must strain it, otherwise it will be cloudy. And, by the way, if you cook broth only from boneless meat tenderloin, it will turn out much clearer.
Vegetables, spices and herbs
Classic additives for preparing meat broth are carrots, celery root and onions. For taste, you can add turnips, garlic, cloves, black peppercorns, various roots and tied bunches of herbs. The French flavor the broth with the famous Bouquet Garni, which includes thyme, leek, bay leaf and parsley. If you first fry the vegetables in a frying pan without oil or bake them in the oven, the taste and aroma of the broth will be more original and vibrant. Vegetables are added half an hour before the dish is ready. Interestingly, if you add onion skins to the water, the broth will acquire a golden color, and a piece of dry cheese will give it an unusual piquancy.
A few subtleties of cooking broth
Before boiling, close the pan tightly with a lid, and then cook without a lid, so that drops of evaporating moisture do not spoil the taste of the dish. Fat that appears on the surface is usually removed, and not only for dietary purposes. The fact is that a large amount of fat gives the broth an unpleasant oily-soapy taste. But don’t rush to part with this valuable product - you can fry vegetables on it to season soups.
It’s good if the pan has thick walls and a bottom. This will allow the broth to cook evenly and slowly, which will improve its taste and aroma. It is better to add salt at the very end, you don’t know how much liquid will boil away during the cooking process, and it will be very annoying if the broth turns out to be too salty.
How long does it take to cook the broth? Already, appetizing smells are spreading throughout the apartment, and the stomach begins to growl treacherously, and the household members eagerly glance at the clock - when is it time for lunch? Veal and rabbit broth is cooked for up to 1.5 hours, until beef or smoked meat is ready you will have to wait longer - 2.5–3 hours, pork - up to 2.5 hours, chicken - 1-2 hours, and lamb - up to 2 hours . The main thing is not to overdo it, as overcooked broth takes on an unpleasant taste.
There is another way to check the readiness of the broth - pierce the meat with a knife. If the knife enters the pulp easily, it means the meat is cooked and you can separate it from the bones. The bones are usually cooked for some more time, and the meat is either cut into pieces and returned to the pan, or left for a second course. After straining the broth, the bones, vegetables and spices are thrown away - they have done their job and imparted vitamins, nutrients, taste and aroma to the dish.
If you don’t have time and need to cook a quick meat broth, you can make it from minced chicken, beef, lamb or pork. The cooking technology remains the same, and the time is reduced to half an hour. However, it is advisable to let the broth brew for 20 minutes and then serve. In a slow cooker, meat broth takes the same amount of time to cook, but the cooking process is greatly simplified. You will still have to remove the foam, since scientific and technological progress has not yet gone so far as to entrust this important task to technology, even the smartest.
The fragrant, appetizing and clear broth is ready. In ancient recipes, it is advised to pour 1 tbsp into each plate of meat broth. l. madera. Or you can do it in a simple way - with fresh herbs, homemade pies, golden brown croutons and toast. You can store the broth in the refrigerator for several days, but it usually disappears from there faster - it’s too tasty!
Broth is an amazing product. It is good both as an independent dish and as a basis for preparing soups, some cereals, risotto, jellied meat, sauces, gravies and other culinary masterpieces.
The taste of the broth directly depends on the quality of the meat used. Depending on what type of meat you use, it is important to pay attention to the following nuances:
As for pork, the meat of bacon pigs is considered the most valuable. This is lean, tender meat with a thin layer of pink bacon. Bacon pork cooks quickly and produces a very tender and tasty broth.
For chicken broth, choose poultry raised in environmentally friendly conditions without antibiotics or growth stimulants. It is important that the chicken is not frozen and that chlorine is not used to cool it. This chicken produces the right broth: transparent, rich, moderately fatty, without any foreign odors.
For broth, it is best to choose pieces of pulp or meat on the bone, rich in connective tissue. When cooked for a long time, such meat releases the most extractive substances, and, accordingly, the broth from it turns out tasty, aromatic and rich.
Different manufacturers cut meat carcasses differently, so when choosing a piece of meat for broth, rely on the seller’s recommendations. For example, the culinary cutting of Myasnov takes into account the nutritional characteristics of each piece and identifies the following parts of the meat carcass suitable for cooking: for pork, this is the shoulder; for beef - neck, brisket, ham; for lamb - medallions from the neck, shoulder, brisket, ribs, shanks. Pay attention to the signs “Recommended for cooking” located next to the price
As for poultry, almost all parts of the carcass are suitable for cooking, and there is no consensus on which part makes the broth tastier. Some people think that the most delicious broth is made from wings and necks, some prefer broth made from lean chicken breast meat, and others prefer a whole chicken broth.
1. Prepare the food: wash the meat, vegetables and herbs thoroughly. There is no need to chop the meat for the broth; it should release its juices gradually, slowly - then the broth will turn out clear and tasty. If you cook chicken broth, nutritionists recommend removing the skin - it can make the dish too greasy.
2. Fill the meat with cold water and put it on fire. Our goal is broth, not boiled meat, so it is important to use cold water: when the water is gradually heated, flavors and nutrients are released from the meat and transferred into the broth. If you put meat in boiling water, its surface will immediately be “sealed” with a protein film, which will prevent extractive substances from escaping into the broth (but the meat itself will remain juicy and tasty).
Before boiling, you can cover the pan with a lid and cook the broth over medium heat. As soon as the water boils, you need to reduce the heat and continue cooking on low heat without a lid so that the evaporating water does not drip back into the broth and spoil its taste.
3. When the broth boils, foam will begin to appear on it. It must be removed immediately with a slotted spoon as it appears. If this is not done in a timely manner, the foam will soon settle to the bottom of the pan in the form of flakes, which will ruin the appearance of the dish. Remove foam adhering to the walls of the pan with a damp cloth. If a lot of fat appears on the surface of the broth, it should be removed with a paper towel, as it gives the dish an unpleasant greasy taste.
4. 30 minutes before the end of cooking, add vegetables and spices to the broth to taste - with them the broth will be more aromatic. A little secret: you can put a little onion peel into the broth, then it will acquire a pleasant golden hue. Carrots, turnips, celery and other roots can be lightly fried in a frying pan without oil or baked - their aroma in the broth will be even stronger.
5. The time to cook the broth over very low heat after boiling depends on the size of the piece, the toughness of the meat, the age of the animal and the desired strength of the broth that you want to achieve. So, for example, the broth will reach readiness in 1-1.5 hours if you use 1 kilogram of meat from young bulls, and in 2.5-3 hours if the meat is from adult beef. After boiling, pork broth is cooked for 1.5-2.5 hours, lamb broth - 1.5-2 hours, chicken broth - 1-2 hours.
If you want to use boiled meat from the broth in another dish, keep in mind that it will cook faster than the broth itself. You can check the readiness of the meat as follows: pierce it with a knife - the knife will go into a fully cooked piece without effort. The cooked meat can be carefully separated from the bone and used, and the bones can continue to be cooked until the broth is ready.
6. After finishing cooking, you need to remove the meat and vegetables from the broth and strain it through a fine sieve or a linen napkin soaked in water and wrung dry so that the broth is transparent and to prevent small fragments of bones from getting into the dish. Vegetables and bones can be thrown away, because they have already given all their taste and aroma to the dish, and they no longer have any value.
The best broth is made from fresh or chilled meat. But if you have to use frozen food, it is very important to defrost it properly. Do not use a microwave or hot water for this. The optimal way is to wash the meat with cold water and place it in a closed container for 2-3 hours.
It is advisable that the pan for cooking broth have a thick bottom and, if possible, thick walls. This will ensure gradual and uniform heating of the broth, which means that the meat will release the maximum amount of extractive substances.
The broth should not “boil” - the movement of the liquid should be barely noticeable. If your stove is difficult to adjust so that the desired temperature is maintained, try placing the pan with the broth in the oven, preheated to a temperature of 100–110 degrees.
It is better to add no more than a pinch of salt to the broth or not at all: when cooking, more liquid may evaporate from it than you expected, thus the broth risks being oversalted. It is better to salt the dish that you plan to cook using broth.
...The French add a “bouquet garni” to the broth - a bunch of herbs consisting of thyme sprigs, bay leaves, parsley stems and leeks. If you wish, you can add celery, garlic, cloves to this bouquet - whatever you like. At the end of cooking, the bouquet is caught and thrown away.
...The broth can be frozen. If you often prepare broth-based dishes, then it will be convenient for you to do the following: cook the broth once every few weeks, then divide it into portions and freeze it. Cool the broth and remove all fat from it. Line a deep rectangular container with a large piece of cling film, allowing the edges to overhang. Carefully pour the broth inside, close the container with a lid and place in the freezer. When the broth is completely frozen, remove the resulting “briquette” along with the film and wrap it in the overhanging edges. You can also use paper juice bags or clean plastic mayonnaise buckets to freeze broth. Frozen broth can be stored for up to 6 months.
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