Make the perfect broth every time

Broth is necessary for many recipes and every chef has his own recipe but even the greatest chef may not do a perfect job every time. Are there any tricks to make it perfect every time?

Making the perfect broth is not easy because you need to follow certain procedures, which are often passed down from generation to generation… Check this. Why did our grandmothers put a glass in the pot when cooking broth? Is it a trick only or is it always nice and clear and tasty because of the glass?

A glass in a broth…

Our grandmothers knew how to make broth that was always tasty and clear. They used a rather unconventional item to help them achieve that .That is why they put a glass in the broth and as soon as the glass started to hit the walls of the pot, they knew that the temperature was too high so, they lowered it.

Photo: Pixabay

Other tricks

Do you want to make broth that has a nice golden colour? Sure you do. So, before you add root vegetables make sure to cut the veggies lengthwise, heat lard or oil on a pan and lightly fry the pieces. You can do the same with sliced onion but do not peel it. Onion skin gives brothstrong flavour.

To produce a nice golden colour, our grandmothers used another trick – turmeric. This great Indian spice is relatively inexpensive but offers a whole range of beneficial substances and, last but not least, it also turns broth yellowish to golden. So, if you add a pinch of turmeric, you will achieve golden colour. And when should you add turmeric? Ideally 10-15 minutes before the end of cooking. Another rule says that you need to pour cold water over meat in the broth.

Source: https://www.ireceptar.cz/vareni-a-recepty/jak-zachranit-vyvar-30000205.html, https://www.apetitonline.cz/tipy-triky/jak-na-dokonaly-vyvar, https://www.prozeny.cz/clanek/7-pravidel-pro-dokonaly-vyvar-pripravite-si-hovezi-kureci-nebo-zeleninovy-42275

Preview photo: Pixabay