Sun, 11 Dec 2016
Broth is a beautiful French word for a decoction of meat,
poultry, fish or vegetables.
Broths are usually one of the important components.
diet food or diet sick and convalescent so
how easily absorbed by the body and at the same time contain proteins
(in meat broths), vitamins and trace elements. Not to mention that
cooking broth is so easy that for this process it’s not even
Some skills or recipes are required.
Broth can be used as a separate dish, but for
to increase nutritional value add to it croutons, washed down with them
pies or pies. And adding vegetables or pieces of meat to the broth
get full soups.
There are cooking recipes that allow you to achieve almost
full transparency when cooking broth. One of the simplest options
– it is to keep the temperature at the point of boiling, but not
let the broth boil. Carefully removing the spoon forming on
its surface is foam.
But there are also more effective recipes for clarifying meat.
broth. To do this, use the so-called delay, which
prepare by mixing egg whites with finely chopped ice or
cold water. The recipe for such a delay is very simple: enough
crush some ice into a crumb and add it to a slightly whipped
egg whites (one ice cube and two eggs for each liter
broth).
The resulting mixture can be held in the refrigerator and then add
removed from the stove and slightly cooled (up to about 70 degrees)
broth stirring it with a spoon. If you add a delay immediately to boiling
broth, then it can curl up from a very high temperature.
Having added a delay in cooled broth it is necessary to put it again
on the fire, bring to a boil and simmer for about
Thirty minutes. And then strain.
Clear meat broth – ready to eat.
