Features of the preparation of transparent broth

Good broth is the basis of any soup. Store cubes can never be compared to a homemade decoction of quality meat. Yes, its preparation will take some time, but no synthetic analogues can compare with the result.





It doesn’t matter what kind of meat you use. Even chicken It will be a great help when cooking French, Italian and any other cuisine.

How to cook broth ingredients

• meat
• water
• bow
• carrot
• spices (salt, pepper, seasonings) to taste
• bay-leaf

Preparation

1. Take a piece of any meat and clean it well if it has trouble spots. Wash the meat in cold running water, put it in a pan, pour it with water and put it on the fire. Bring the water to a boil, reduce the fire to a minimum and keep cooking.
   
   
   
2. If desired, you can remove a yellow film of fat from the surface of the water. Cook the meat for several hours, depending on its type and quantity. Add peeled carrots, spices, bay leaves and onions to the water. Keep boiling the broth until you're ready.
   
   
   
3. When the broth cools, strain it through the gauze. Take out the meat and separate it from the bones. Cut the carrots if you need to. Get jars or cups of comfortable size. Put some meat and carrots at the bottom of each. Pour a clean broth on top and close the container tightly with food film.
   
   
   
4. Now the broth can be put in the freezer and get at the first need. After the freezer, lower the container in warm water for 5 minutes so that the finished broth easily separated from the walls.
   
   
   

The secret of the perfect soup lies in the details. Here are some of them.

Secrets of cooking broth

1. Meat should always be poured with cold water. With gradual heating, water best penetrates into the meat and pulls all the extractive substances out of it.
   
   
   
2. How much broth to cook? From 1.5 hours for chicken to a record 3 hours for beef.
   
   
   
3. For better taste, combine bone and flesh in the broth.
   
   
   
4. Do not forget to remove the foam from the surface.
   
   
   
5. If the broth turned out to be cloudy, use a culinary absorbent: egg whites and shells. For 3 liters of water you need 2 proteins and a clean shell. The finished broth is cooled to 70 degrees. Add absorbent ingredients and boil the decoction for 10 minutes. After that, leave him alone for another 10 minutes and repeat these actions 2 more times. Appeared on the surface white foam collect a spoon, and the broth strain through gauze. Done.
   
   
   
   
   

The rest of the wisdom of preparing the perfect broth you will learn while cooking.





We can only advise you to use good ingredients and clean water for a decent result. Everything else is already written above. We wish you new culinary masterpieces and a pleasant appetite!