A secret ingredient that is worth adding to the broth is vinegar. This product with a specific taste will primarily turn up the aroma of traditional soup. The decoction will be more intenseYi different than before. However, this is not his only advantage.
Vinegar is added to the broth to make it denser and more meaty. Acetic acid in the decoction will lead to the dissolution of cartilage and combined tissues that are found in meat and bones. In the soup, gelatin is produced, and the dish is even more nutritious and more aromatic than before. The ingredient can also make the broth more clear.
If we want to decide to add vinegar to the broth, you must remember that We pour it at the very beginning of cooking. Thanks to this, he will be able to act throughout the entire cooking process. Another important aspect is that we add vinegar only to the broth, which is prepared on meat. Otherwise, such an addition will not change anything.
Achieving a clear broth is a real challenge, but with a few rules we will easily come out a transparent decoction. The first of them is cooking broth on low heat for long hours. Too intensive cooking on strong heat will make the fat cras down into small particles and the whole will become cloudy.
We will be sure that the broth after cooking will be clear if we are preparing pour cold water. Already 1 cup is enough for the broth to become crystalline. Cold water lowers the soup temperature and prevents cooking, which can ruin the desired effect.
Let’s also remember to remove scum on the top of the broth. Scum is a cut protein that will break down during intensive cooking. As a result, the soup will be cloudy and can even have a changed taste.
The biggest mistake when preparing broth is too short cooking. This noble soup needs a lot of time, so be patient. The broth must be cooked for at least 3-4 hours. It should take aromas at its own pace and penetrate the taste of all ingredients. Too short cooking time will result in a flawless taste and aroma.
It will also be a serious mistake cooking broth on frozen meat. The meat must necessarily be thawed for several hours. It is also not suitable for the one that has been quickly thawed using a microwave oven. As a result, the decoction can be cloudy and less tasty.
To broth You should not add broth cubes or artificial flavor enhancers. It may seem that they will turn up the taste of the dish and it will be more intense. In practice, however, they add a cheap and chemical aftertaste to the broth. Instead, it’s better to bet on natural spices such as salt, pepper or bay leaves.
Source: NowowoPuje.pl
