Correct meat broth: types and technologies of cooking

Almost every mistress knows how to boil meat broth. But only at first glance it seems that this dish is simple and easy to prepare. In fact, meat broth can be of different types, and also differs by certain criteria and is brewed according to special rules, so that it results in an appetizing and quality dish. Consider the recipes and technology of cooking.

Bone broth is a special dish in which there is a large amount of gelatin. Prepare it only with the use of bones and cartilage, which must be carefully broken and crushed. You need to wash the pork bones, changing the water at least 3 times. Now fill the semi-finished product with water at the rate of 1.5 liters per 1 kilogram of bones, close everything with a lid and wait for the water to boil. You need to remove the lid, be sure to collect the foam. It is recommended to reduce the fire and cook for an hour and a half. After this, throw in the broth various seasonings, salt, whole bulb and carrots. In total, pork and veal are cooked for about 3 hours, and beef and lamb - about five. Ready broth has a somewhat unclear, not very transparent color. But on the taste and smell - it is very mouth-watering.

Further we will stop on how to cook meat broth white . It is perfect for cooking soups. The ratio of liquid and bones should be the same as in the previous recipe, but only be sure to add pieces of meat (a scapula or brisket) weighing about a kilogram. Cook for two hours, and then add the carrot, onion, celery root, laurel, boil for another hour. Pepper and salt the broth. You can put fresh fennel.

To prepare a transparent broth, it is recommended to choose only first grade meat. For 1 kg you need 3 liters of cold water. Cover the pan with a lid, bring the liquid to a boil and begin to take off the foam. Particular attention should be paid to not removing excess fat from the surface, because it is thanks to him that the broth has such an appetizing aroma. Half an hour before the readiness to add a re-frying from the chopped onion and grated carrots, add the dish. After it has cooled, it is recommended to strain the liquid. The total cooking time is 2.5 hours.

There are situations when you need a strong but transparent meat dish. In this case, it is recommended to use lightening or pulling . Meat III grade (300 grams) scrolled in a blender and mixed with fresh egg whites and a glass of broth. Leave such minced meat for half an hour to insist. The resulting mass is poured into a dish, boil to such a state that it completely sinks to the bottom. Now gently strain and you can serve the most transparent and very appetizing dish with croutons. Here's how to cook the meat broth and make it transparent.

To prepare meat sauces, it is recommended to cook brown broth . To do this, cut a half kilogram of tails very finely, put everything on a baking tray with pieces of meat and put it in the oven to such a state that everything turns brown. Next, add them chopped finely carrots, onions, parsley root and celery. We spread the toasted mixture into the prepared bone broth and boil it for about five hours. At the end, season with spices to your liking.

Broth from home chicken is prepared somewhat differently. Bird cut into large pieces and pour cold water. Next boil for about forty minutes, taking off constantly the foam, and put a variety of roots, seasonings and salt; Cook for an hour and a half. It is recommended that such chicken broth be filtered.

You can start cooking soups, sauces and gravy.