Good broth is not just a basis for soup, but also a dish fine independently. Certainly, gustatory qualities have to is in the first place, but also to argue with that food looked appetizingly, just senselessly.
Simple rules of cooking of broth
The choice of meat for broth is very big – chest or back parts, shank, brisket, bone-in pieces or pulp. The choice of meat depends on your preferences. But if you use bone-in pieces, then it is desirable to split it – so broth will be more saturated and rich.
Carefully wash out meat before cooking and (at will) cut off fat. Some skilled hostesses, to avoid an unpleasant deposit after the first boiling drain water, wash out meat and only after that put to cook broth. The less steaks, the more nutritive matters will pass into broth, that it will be more tasty.
For cooking of broth use pans from stainless steel or enameled – they won't spoil taste of a dish. Also try to use tanks of bigger volume that liquid didn't reach to the brim and in the course of cooking broth didn't "run away".
On 1 kg of meat and bones about 4.5 liters of water are necessary. Experts don't recommend to add water in the course of cooking – it in the worst way will affect gustatory qualities of broth. For tasty, rich and useful broth meat needs to be stacked in cold water.
How to receive transparent broth
After boiling leave broth on small fire that it didn't gurgle strongly – so broth won't be hazy. After boiling if you don't drain water, remove a skin. This simple operation will make broth more transparent and attractive by sight. By the way, don't cover a pan when cooking broth – broth will be lighter.
If you use meat from broth, then in the course of cooking to add a glass of vodka – so meat will become softer, and all alcohol will boil away. That meat was softer, add couple of pinches of soda when cooking.
If you suddenly forgot to remove a skin, then you can use such cunning – add to broth of a little cold water. After boiling the skin will emerge and you will be able to collect it. The taste at broth will be slightly worse, than without addition of cold water, but the look – is much more attractive.
If you already have a ready broth which needs to be clarified – use usual egg white. Shake up them and pour in the boiling broth. Protein will collect a suspension and will make broth more transparent. Filter broth through a double gauze – and receive an excellent attractive product.