My grandmother gave me some completely nonsensical advice in the kitchen – but it genuinely impressed my guests

My grandmother gave me some completely nonsensical advice in the kitchen – but it genuinely impressed my guests. Paradoxically, I loved hanging around in the kitchen when I was little. Because now I don’t really like cooking. And my grandmother skillfully helped me with my first steps.

Preparing refreshments for a family celebration was always an art. There were a lot of things to keep an eye on. I always liked making double-layered cakes the most. That meant you could (unnoticed, of course) lick as much filling as you wanted. And what’s more, I still consider them an absolute luxury.

The broth must be strong as an ox

And we also made broth. With homemade noodles and dumplings. And when I was old enough, I was put in charge of it. Scrape everything nicely, throw it in the pot, and simmer slowly. “Don’t forget to pour two tablespoons of vinegar over the bones!” Grandma added her advice and hurried off to another chore.

At the time, it seemed completely nonsensical to me. After all, broth mustn’t go sour, or it would be bad and spoiled. So what was the point of the vinegar? But I was an obedient girl, so I followed the instructions. “Broth must be as strong as an ox,” my grandmother used to say. For her, it was the basis of cooking. She used it in everything. And there was even enough left over for the family pig. To this day, I don’t know how she did it.

Photo: Pixabay

That broth turned out great, Viola

As you may have guessed, Viola was my grandmother. And she received nothing but praise from her guests for the broth. So strong – it kicks you right in the gut. And those homemade noodles – just wonderful. You can’t even get noodles like that at the restaurant around the corner. Grandma forgot to mention that she didn’t actually make a drop of the broth (except for straining it), but I didn’t mind. The success was mainly due to her perfect recipe.

And what about the vinegar?

Later, when we had a quiet moment, Grandma explained to me that the vinegar breaks down the bones nicely and gives the broth more flavor. Much more. And because it simmered nicely overnight on the back burner, you couldn’t taste it at all. The vinegar either boiled away or was simply overpowered by the flavor of the bones. To this day, I don’t know exactly how it works, but I use it too. In short, there’s nothing like advice from grandma.

Sources: Author

Preview photo: Pixabay