It's nice sometimes to treat yourself to a tasty and rich broth! It can be used separately, instead of soup, but can be used for cooking a wide variety of dishes. But in any case, you need to learn how to boil the broth properly, so that it turns transparent and fragrant.
How to weld clear broth
Often the broth after cooking turns out very cloudy, with an unpleasant fatty taste. Even if you remove the foam in time, the broth may not turn out so delicious. The reason for the unpleasant taste is the fat contained in the meat. During cooking, meat products lose about 40% of their fat.
The boiled fat floats to the surface and forms an emulsion. However, in broth there are always acids and salts. When reacted with them, the emulsified fat is divided into glycerin, which dissolves in water, and fatty acids that make the broth opaque and tasteless. To prevent this from happening, do not bring the broth to a state of rapid boiling and remove the formed fat from the surface.
How to boil the broth
Broth of meat is salted 30 minutes before full preparation, fish - before the beginning of cooking, and mushroom - after the completion.
To prepare the soup, the meat is always put in cold water and strictly followed that after the addition of the next ingredient, the broth again quickly reached the boiling point.
After boiling, the broth is cooked on low heat, not forgetting to remove the foam.
Soups, especially vegetable, boil with a weak boil. When the soup is boiling intensively, the aromas of vegetables are also evaporated in the steam, and the vegetables are boiled fairly quickly.
To store the broth in the refrigerator, it must be filtered, poured from a pan into a clean glass jar, enamel bowl or soup plate. To meat soup cooked faster, meat should be cut across the fibers, like noodles. Or make a stuffing from it, and from minced meat - meatballs.
Do not forget that the broth is the basis of many dishes, not only soups, but also sauces and jellies. To make the meat of the soup juicy and a day later, it should be stored in a small amount of broth, and add to the hot soup immediately before serving.