10 TIPS FOR MAKING THE PERFECT MEAT BROTH.
Despite the fact that the need for the presence of soups in the human diet is widely discussed by those who watch their food, ordinary lovers of delicious food know that without the "first" and "second" is not in joy. In any case, the skill of preparing a rich broth can be useful even for ardent supporters of cereals, salads and any other "non-liquid" food. Correctly cooked with their own hands, the broth wins, in all respects, among the popular canned soups in the West, and even more so - from the bouillon cubes divorced in boiling water. It remains only to learn with a dozen secrets of his ideal boiling and reconcile with a little more time spent. If these obstacles do not scare you, then our today's rich and fragrant material will definitely come in handy.
- Just add water -
Despite all the simplicity of the advice, hinting that it would be nice to add water to the meat for making broth, many manage to spoil everything at this stage. The fact is that during the process of boiling, all the aroma and curative collagen is extracted from the bones, and the abrupt placing of meat in boiling water leads to a shock violation of the natural processes of releasing flavor substances. Conclusions? Lower the meat into a saucepan only with cold, slightly salted water, and then turn on the heat - a slow and uniform fire.
- Vegetables for flavor -
A truly universal broth should be neutral enough to suit almost any dish - from sauce and soup to hot and vegetable sauté. That is why during the boiling of meat try not to bend a stick with condiments, but sometimes still after the water boils add some vegetables and herbs to it. At this stage, they will open even better than if you cook them after the extraction of meat, so it's better to know in advance what the broth will go on in the future. And here, by the way, and the list of the most soured ingredients: green onions, celery, carrots, garlic, leek, parsley, bay leaf, thyme, black pepper peas (add in the last half hour of boiling) and, of course, salt.
- It's all in the bones -
Remember that almost all the aroma in the broth does not appear from the meat, but from the bones themselves, so ideally you need to boil a whole chicken carcass at least the first 30 minutes. During this time, the bones will taste, and the meat will become much easier to separate from them, after which the flesh can be returned to the pan so that it reaches its readiness. This usually takes another 30 to 60 minutes.
- Fry before -
To get an additional pleasant aroma of broth, it is also recommended to carry out preliminary frying of bones in a frying pan, which during this process will be caramelized. In the case when you are going to cook chicken broth, then to the chicken in a frying pan you can put carrots and onions, which will eventually add a broth to the color and taste.
- Double broth -
Preparation of broth on ready-made broth is a process worthy of the highest level cooks. In addition, he demonstrates the high sophistication of man at the stove in kitchen matters, so also the aroma of such double bouillons turns out to be insanely delicious. The only condition is that you must know exactly what you are doing and what you want to receive, and for this there is only one way - practice and experiments. By the way, salt for the second time is absolutely not necessary to use.
- Two heads - good, and with minds - better -
Homemade broth is a great way to practice in practice the fifth taste of Japanese minds that is often called simply "delicious". To enhance it in any broth, add a few drops of fish sauce directly into the pan in the last 10 minutes of boiling the meat. Done, now your broth with the minds!
"Hats off!" -
In the world there are a lot of supporters of using only the second broth - this is when the meat is first brought to a boil, then drain the water and it is already preparing the broth, but at the same time it is lost to half the taste. To keep it, do not change the water, but be sure to remove the foam from the excess protein, fat and pieces of meat and bones.
- Filtering for special occasions -
Removal of the foam "cap", although it can in most cases help with cleaning the broth, but sometimes it needs something more effective. Simply straining the finished broth through several layers of clean gauze decides literally all the problems, up to the removal of bone fragments, which could crumble during the process of boiling.Remember about it!
- Cool, do not heat -
After percolation through gauze, it is important to cool the broth so quickly that bacteria do not get into the warm liquid. To do this, place a bowl of broth on an ice bath and stir the liquid until the temperature drops to about 5 ° C. The cooled broth can be stored in the refrigerator, and the fat plates formed on top can be removed and subsequently used for cooking other dishes.
- Shelf life is limited -
It should be remembered that the ready and properly cooled broth can be stored in an airtight container in the refrigerator for up to a week. Increase the shelf life of broth from 3 to 6 months can be a method of its freezing. To this end, the broth is frozen either in the same sealed container or in a more convenient cubic form in the ice molds. Once the cubes have solidified, they are also better to be poured into a sealed bag, so that it is convenient to take them to a piece and add to the cooking sauces, hot, sauté or whatever.