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Not strong, not clear and not tasty: 3 hidden mistakes in making broth that are often mistaken for rules
13.09.2024 15:24
When cooking broth, many housewives make mistakes that they consider to be rules.
These cooking inaccuracies cause the broth to lose its strength, transparency and good taste.
Chefs advise following three simple rules to make the perfect broth.
Meat and fat
For broth, leave the meat to defrost in the refrigerator on the bottom shelf. This way it will retain its juiciness, softness and remain tender after cooking.
For broth, choose lean meat with veins and sufficient connective tissue.
This is collagen, which will determine the strength of the broth in the future.
Roots
Some housewives often add fried root vegetables to the broth, believing that this will give the dish flavor and aroma.
Chefs advise adding unfried vegetables to the light broth in an amount that will not overload the dish.
Liquid level
The meat will release more juice if you pour cold water over it, and will remain juicy if you pour hot water over it.
The liquid level of an ideal broth is up to 6 centimeters above the meat.
When cooking broth, the lid of the pan should remain slightly open. And the broth itself should not boil vigorously.
