A properly prepared broth is not only the basis for soups, but also a complete independent dish. Most often, the desire to cook broth arises in the winter, because it is not only nutritious, but also warming food.
In what dishes to cook broth
The taste of the dish will remain unchanged and will not deteriorate when cooked in a stainless steel saucepan. Enameled dishes are also suitable, the only wish for them is that they should not be chipped. The broth should not reach the edges of the crockery, so choose a large saucepan.
What meat to cook broth from
Any part of the carcass is suitable for broth, be it rump, shank, loin, rump, or any piece from the back or chest. You can take a piece with or without bone. The broth will be more rich if the pit is chopped before cooking.
If we talk about fat, then everyone decides for himself. Fatty meat broth will naturally be more interesting and rich. But too much fat can ruin the dish too.
The broth will be more nutritious if the meat is cut finely enough. For cooking diet broth, meat can generally be chopped like for kebab, only after it is important to strain it.
Boiling water
It all depends on the ultimate goal. If you need a delicious rich broth, then pour cold water over the meat. If it is important that the meat is tasty, then we put it in hot water.
For a five-liter saucepan, we need a kilogram of soup set (meat and bones). Reduce the amount of liquid if you like a strong broth.
If you want to cook a delicious broth, do not add water in the process. Never. Otherwise, its taste will change for the worse.
How to cook broth
To prevent the broth from becoming cloudy, after boiling, reduce the heat. The water should not gurgle. And be sure to remove the foam.
Again, if you want a nice, light-colored broth, then the pot shouldn't be covered with a lid. But a rich broth will only be with a closed saucepan. Here everyone decides for himself.
If the meat is not too young and there is a fear that it will remain tough, add a little soda to the water.
How to clarify broth
The easiest way to lighten the broth is to drain the water immediately after boiling. But you can't call it rational either, since a lot of nutrients will be lost.
If it happens that the foam has not been removed during boiling, you can add a little cold water to the pan - the foam will rise when it boils again. True, the taste of the broth will suffer.
Guys are used to clarify the broth. To do this, the egg white is loosened and poured into a saucepan. The protein will absorb all the dirt and dregs, and all you have to do is strain the broth through double-folded gauze.
How to improve the taste of broth
To cook a delicious broth, whole peeled vegetables are added to it an hour after boiling: carrots, onions, parsley or celery roots, as well as allspice and bay leaf. Ginger root will make the broth taste slightly spicy.
The broth is salted about half an hour before the end of cooking. The total cooking time is about two hours. You won't be able to cook the broth quickly. Its taste directly depends on the duration and intensity of cooking. Additives (roots, spices) are extracted from the finished broth and served with meat sliced in portions.
