The broth is both an independent dish and the basis: for soups, sauces, cereals. The taste and aesthetic beauty of the dish depends on the correctness of its preparation. There are different types of broth: red, yellow and white. Each of them has its own characteristics of preparation and further use.
Correctly selected meat. The meat should be fresh. Choose pieces of pulp or meat on a bone.
For each type of broth, it is preferable to choose a certain part of the carcass. For white – this is a thigh, a blade, neck, brisket. It is advisable to cook yellow from the hips and a strainer with a cerebral bone. For red – the cervical part or thigh.
Be sure to pour the meat with cold water and only then put on the fire. If you lower it into boiling water, then the surface will immediately be covered with a protein crust, and this will prevent the release of juice and fat.
The broth should be allowed to boil over high heat, but cook on a weak, until the meat is ready. You can easily determine this if you pierce it with a fork. The finished meat is freely pierced. On average, the duration of cooking depends on the size of a piece of meat and on its age.
After a stormy boiling, be sure to remove the foam. If for some reason the foam sank to the bottom, then you can add a glass of cold water, then the foam will rise to the surface again and you will collect it with a spoon. But the broth will still not be completely transparent and this may affect its taste.
Properly welded broth is a key not only to a tasty, but also a beautiful dish. If you want to be known as an ideal cook, you just need to learn how to cook the basic dish like broth correctly. Prepare with pleasure with the whole soul for yourself and your family and friends.