Soups are different, but the most common of them have been and remain meat. When cooking them, you need to take into account what exactly you want to get tasty - broth or meat. But if you try, you can cook delicious meat in a delicious broth. You just need to know how.
It is necessary
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- Meat on the bone
- Water
- Pan
Instructions
Step 1
The classic rule, set out in almost all cookbooks, says that to get a tasty broth, you need to put meat in cold water, and for those who want to preserve the taste of meat, put it in an already boiling liquid. It is correct. Gradually warming up, the meat will begin to release extracts and juices, this process will continue all the time while the soup is being cooked. Boiling water will close the pores on the surface of the meat, all the juices will remain inside it, but you will not get a tasty broth.
Step 2
But what about someone who would like to kill two birds with one stone? The answer to the question is obvious. You need to cook this way and that. Bones give the main taste and broth to the broth, so the meat for the soup is usually taken on the bone. Separate it from the meat, rinse and place in a pot of cold water.
Step 3
Try not to go far from the pot. As soon as a gray foam begins to collect on the surface of the broth, remove it immediately with a spoon. Some housewives prefer to drain the first broth. If you are one of them, wait until it boils and immediately drain the contents of the pan into the sink, remembering to first remove the bone from it.
Step 4
Fill the bone with clean water, put the pan on fire. If you were just skimming the foam, skip the previous step.
Step 5
By the way, even if you do not like fat, try to take slightly veined meat for the soup. Lean meat will remain a tough lump, no matter how you cook it. You do not need to cut the meat, leave it in one large piece, put it in a boiling liquid, reduce the heat and cook for the next 1-3 hours. Cooking time depends on the type of meat, on the age of the animal and on many other factors.
Step 6
Remember, it is better to cook over low heat for a long time than over high heat quickly. The finished meat will become soft, its fibers will easily separate from each other. Now you can cut it into portions and put it on plates. Or leave it in the soup. Soaked in the flavor of the rest of the ingredients, it tastes even better.
