How to boil broth?

At first glance, it seems that boiling broth is easier than ever. I took a piece of meat, put it in a saucepan with water and boiled it to my health. After an hour, the broth will be ready and you can eat it in any form and with any seasoning, spices or croutons. But, things are very different. How to cook broth so that it retains all the useful qualities and was not only transparent, but also very tasty?

Broth cooking rules

First you need to determine the proportions of water to the amount of meat. Most often, 1 kilogram of meat is taken 2-3 liters of pure water. Then the hostess decides what kind of meat she is going to cook the broth: from beef, pork, lamb, etc. By the way, the type of meat is not as important as its freshness.

Experienced chefs know how to boil broth properly so that it is tasty and healthy. First of all, you need to take meat of the first grade - rump or rump. For broth to cut the meat into small pieces is not necessary. The main thing is to thoroughly rinse and clean it from tendons and films. Cooked meat in cold clean water until cooked, but salting it is necessary just before the end of cooking.If you salt the broth earlier, it will not be so tasty and many of its valuable substances will simply evaporate.

Taste of clear broth

A few words about how to boil a clear broth. During cooking, fatty greyish gray foam appears on the surface of the broth. From her, it is desirable to quickly get rid of using a skimmer or a wooden spoon. Otherwise, the broth will be cloudy and its taste will be lost.

Beef and pork, broths are cooked for at least two and a half hours, and lamb broth is cooked for an hour and a half. But how to cook chicken broth can be found here - ("How to cook chicken broth?"). During boiling broth, you need to pay special attention, otherwise all the valuable and nutrients from the meat will go away, and gluten will start to stand out, worsening the taste of rich broth.

The secrets of cooking broth

While cooking meat, perhaps adding a tablespoon of lemon juice and vinegar to the pan. All this will make the meat more appetizing and softer.

By the way, another important point that should be considered when cooking broth. The lid of the saucepan can boil tightly until boiling and boil the broth over high heat, but after boiling, on the contrary, heating is reduced, and the broth is cooked with the lid ajar.

Fragrant Spice Broth

Many housewives want to know how to cook a delicious broth, and not just healthy? For this there are some tricks. At the end of cooking broth, you need to add the usual onion peel, or a small carrot. The result will be amazing! The broth will please the hostess with its bright and slightly golden color.

Here, by the way, is a wonderful recipe for boiling meat broth, which can then be used not only as a hearty stew, but also as a basis for soup. Literally, half an hour before the end of boiling, you need to add fragrant roots to the broth: carrots, parsley root, celery, onions.

The broth is ready! And now you can eat it with the whole family, adding to your mouth-watering and light dish everything that your heart desires - dumplings, croutons and even small hot sandwiches! Bon Appetit!

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