Soups are different, but the most widespread of them were and remain meat. At their cooking it is necessary to consider that you want to receive tasty – broth or meat. But if to try, it is possible to cook tasty meat in tasty broth. It is only necessary to know how.
It is required to you
- Meat on a stone
- Water
- Pan
Instruction
1. The classical rule stated nearly in all recipe-books says that for receiving tasty broth meat needs to be put in cold water, and the one who wants to keep taste of meat needs to put it in already boiling liquid. It also is correct. Gradually heating up, meat will begin to give extracts and juice, this process will continue all the time while soup cooks. The boiling water will close a time on a meat surface, all juice will remain in it, but at the same time you don't receive some tasty broth.
2. But what to do to the one who would like to kill two hares. The answer to a question is obvious. It is necessary to cook both so, and so. The main taste and a profit give to broth bones therefore meat for soup usually undertakes on a stone. Separate it from meat, wash out and put in a pan with cold water.
3. Try not to depart far from a pan. As soon as gray foam begins to gather for surfaces of broth, remove it at once a spoon. Some hostesses prefer to merge the first broth. If you treat their number, wait for boiling and at once merge pan contents in a sink, without having forgotten to take out previously from it a bone.
4. Fill in a bone with a clear water, put a pan on fire. If you just scummed, miss the previous step.
5. By the way, even if you don't love fat, try to take for soup meat with small streaks. The lean meat will remain a rigid lump, kind of you cooked it. It isn't necessary to cut meat, leave one big piece, lower it in the boiling liquid, lower fire and you cook the next 1-3 hours. Time of cooking depends on a meat grade, on age of an animal and on many other factors.
6. You remember, it is better to prepare long on slow fire, than quickly on strong. Ready meat will become soft, its fibers easily will separate from each other. Now it can be cut on flank steaks and to spread out on plates. Or leave it in soup. Having become impregnated with taste of other ingredients, it will become even more tasty.