Broth with maximum transparency
Do you know how to cook the broth? Beef, Vegetable, chicken, fish. General rules, tips and secrets from the cooking guru for many will be a gastronomic discovery. It seems to be nothing complicated, but what a result! And tasty, and transparent, and useful!
Maximum transparency
Rinse well with cold water. Pour meat, fish or vegetables so that the water barely covers the contents. Then turn on medium (!) fire, let the broth boil, not forgetting clean the foam. As soon as the water boils, immediately reduce to a minimum flame. Throw a couple of ice cubes. The remaining “islands” of foam take it away. Try to keep the content from boiling. Top up water.
Do not salt or pepper, do not stir (if not intended this recipe). Strain by removing fat. Unclear? Lighten the liquid egg whites.
Mix 2-3 protein with 100ml of broth (cooled), add 100 ml hot, stir and pour into a common pan. Protein will start combine with particles making the liquid cloudy. Pour out “gray” mass and get your transparent delicious bouillon.
Vegetable broth. Tips and Tricks 
We recommend that you pay special attention to cooking secrets. vegetable broth for fasting people.
What vegetables are better to use for vegetable broth?
These are celery stalks, carrots, onions, stalks (not leaves!) parsley. For color, you can put a couple of tomatoes. Vegetables are better fry a little in vegetable oil. As a flavoring use a little bouquet of garni (French seasoning for soups).
Beef Secrets broth
To make the broth rich brown, very concentrated, beef bones must be fried before cooking. And not just like that, but for a long time, over low heat, in the oven. For why? Then, based on brown, as saturated as possible broth to prepare sauces.
Fish broth. Tips and Tricks 
There is an Italian sweet trick with which fish stock or the sauce can be made deliciously fragrant. Do not throw away shells of shrimp. They need to be frozen, and just then added to soup for the smell. Of course, in the finished dish do not leave need to.
Bouillon cubes
We already told how to make meat powder for the future. Now give some tips on how to make frozen cubes. Right away be warned. Do not try to freeze vegetable and fish broth. Nothing good will come of it. But chicken, beef – you are welcome. Only store them separately from each other.
Tasty ideas
The classic set of “garni” is a pair of sprigs of dry parsley, a little thyme and bay leaf. More about spices and seasonings you can read here in the article “seasonings and spices. ”
