The broth is transparent, golden, fragrant

Category: First meal

Ingredients

Meat, poultry, bones
Water
Salt
Roots and vegetables
Onion
Carrot

Cooking method

  • I read a long time ago that when cooking broths, pour out the first water. This is what I do. I wash the meat, poultry, bones thoroughly, put them in cold water, bring to a boil and let it boil (not much) for several minutes.
  • Then I pour out the water, rinse the meat thoroughly with cold water again. Mine pot (note that no matter how carefully you remove the foam, sediment will remain at the bottom). I pour cold water over the meat products again and now I cook the broth.
  • The above method has several advantages.
  • 1. All harmful substances and carcinogens went away with the first water.
  • 2. The broth (unless it boils over, but more on that later) will turn out to be very transparent.
  • 3. The taste of the broth will improve markedly.
  • Don't worry, the broth won't get any less rich! In the same way, I cook jellied meat, which freezes perfectly without any gelatin.
  • It is not necessary to bring the broth to a boil over very high heat - the taste will deteriorate.
  • It is enough if the broth will boil for about 20 minutes.
  • Do not salt the broth right away. Salt is better for 20 minutes before cooking.
  • Roots and vegetables are enough to lay 30 minutes before cooking.
  • If the onion you want to put in the broth has a beautiful dark golden hull, toss the onion into the broth along with the hulls for a wonderful color! And if the husk is light, then it is better to throw some dry onion husk, which you carefully removed from the most beautiful onions and collected.
  • Be sure to watch the boiling of the broth! The broth should only slightly "gurgle". Then it will remain transparent.
  • The color of the broth can be improved by using grated carrots. Grate a beautiful bright carrot on a fine grater, squeeze the juice through cheesecloth and pour this juice into the broth 15 minutes before cooking.

Note

Quote: tatulja12

Sеrn, it turns out that I have such wealth as onion peel, but I don’t know how to use it. Tell me, please!
Onion husks are indispensable for cooking stewed or boiled fish, fish soup.
You can add onion skins when cooking potatoes.
The recipe for lard in onion skins is in the table of contents.
I heard somewhere that onion peels are added to tea leaves. The husk does not affect the taste of tea, but it makes the tea healing.

lisenok
All the time it was not clear to me and it was a pity to drain the first water, but since Stella advises, then you need to try unconditionally! No sooner said than done.

After the obtained broth, now I will cook this way!

Thank you very much for the science!
BlackHairedGirl
I heard somewhere that onion peels are added to tea leaves. The husk does not affect the taste of tea, but it makes the tea healing.
I read that such an infusion strengthens the immune system, cleanses the blood, dissolves kidney stones, even saves the legs from cramps.
Stern
Wow!

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