The broth is healthy, tasty and nutritious, it is indispensable in the preparation of first courses, sauces and gravy. But making the perfect – wholesome and transparent – broth is not so easy. There are a number of important points:
8 rules for a perfect broth
1. The most useful broth is cooked from meat on the bone. Naturally, you can cook the broth just on meat, but the most useful nutrients that are necessary for our bones and ligaments get into the broth from the bones.
2. When preparing broth, take the ratio of water to meat 2 to 1, ie. 2 liters of water to 1 kg of meat.
3. Place the meat in cold water and bring to a boil over low heat.
4. Do not cover the broth with a lid, condensation that will drip from its surface will dilute the taste of the broth.
5. Be sure to remove the foam from the broth surface.
6. Meters of cooking recommend adding 1 gr to 110 kg of meat. vegetables. These can be: carrots, onions, garlic, celery, peppercorns, bay leaves.
7. Be sure to control the strength of the heating, the broth should boil very slowly.
8. It is advisable to strain the finished broth. This will free it from vegetables and sediment, making it clear and beautiful.