Correctly made broth – not only a basis for soups, but also a full-fledged independent dish. Most often desire to cook broth arises in winter time because it not only the nutritious, but also warming food.
In what ware to cook broth
The taste of a dish will remain invariable and won't deteriorate if to cook it in a pan from stainless steel. The enameled ware will approach too, the only thing to it a wish – it shouldn't be with chips. Broth shouldn't get to the brim ware, and therefore choose a big pan.
From what meat to cook broth
Any part of ink, whether it be kostrets, shank, brisket, a rump or any piece from a back or a breast will be suitable for broth. It is possible to take a piece as bone-in, and without it. Broth will be richer if to split a stone before preparation.
If to speak about fat, then here everyone solves. Broth from a fatty meat, naturally, will be more interesting and saturated. But the excess of fat can spoil a dish too.
Broth will turn out more nutritive if meat is cut rather small. For cooking of dietary broth meat in general can be crushed as for kebab, only after it it is important to filter.
Water for cooking
Everything depends on an ultimate goal. If you need tasty rich broth, then it is necessary to fill in meat with cold water. If it is important that meat was tasty, then we lower it in hot water.
On a 5 liter pan we need kilogram of soup kit (meat and bones). The amount of liquid should be reduced if you love strong broth.
If you want to cook tasty broth, then in process don't add water at all. Never. Otherwise its taste will change for the worse.
How to cook broth
That broth didn't turn out hazy, after boiling we reduce fire. Water shouldn't gurgle. And surely we scum.
Besides, if you want beautiful light broth, then the pan shouldn't be closed a cover. But saturated broth will be only at the closed pan. Here everyone solves.
If meat not too young is also fear that it will remain rigid, we add a little soda to water.
How to clarify broth
The easiest way clarify broth – right after boiling to drain water. But also you won't call it rational as the heap of useful substances will be lost.
If it happened so that when boiling it wasn't scummed, it is possible to add to a pan of slightly cold water – foam will rise at repeated boiling. However, gustatory qualities of broth will suffer.
For clarification of broth use delays. For this purpose egg white becomes loose and joins a pan. Will absorb all dirt and dregs of squirrels in itself, you will need only to filter broth through the gauze put twice.
How to improve taste of broth
To cook tasty broth, an hour later after boiling add the intact peeled vegetables to it: carrots, onions, roots of parsley or celery and also allspice and bay leaf. The ginger root will make slightly sharp taste of broth.
Salt broth approximately for half an hour until the end of cooking. The general preparation time – about two hours. Cook broth quickly it won't turn out. Its taste directly depends on duration and intensity of preparation. Extract additives (roots, spices) from ready broth and give with the meat cut a la carte.