Bouillon is a liquid broth made from meat, fish or vegetables

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Bouillon is an excellent basis for cooking first courses. It is boiled from meat, fish, poultry, vegetables or mushrooms with the addition of a small amount of spices and roots. It is easily absorbed by the human body and is recommended for dietary nutrition. In today's article, we will look at the basic subtleties and recipes for making broths.

Basis

To make a beautiful broth, you need fresh water. All ingredients are recommended to be placed in a cold liquid. Thanks to this, it is possible to achieve partial, and sometimes complete digestion of the nutrients contained in meat and vegetables. In addition, gradually increasing the temperature minimizes the amount of coagulated protein, which often causes cloudy broth in young housewives.

It is important that the water completely covers the food in the pot. Therefore, as the liquid evaporates, it must be topped up to the original level.

Scaling and grease

To avoid the formation of foam, it is advisable to cook the broth onthe smallest fire. In the process of heating, it is necessary to carefully remove scale from the surface of the liquid, which appears due to the folding of proteins contained in meat or fish. Moreover, this should be done not only at the beginning of cooking, but throughout the entire process of preparing the broth.

Bouillon is a light, clear liquid. So that it does not darken, it should not be allowed to seethe much. For the same reasons, you should get rid of fat that floats to the surface. Otherwise, it will begin to interact with the minerals contained in the broth, and give it an unpleasant greasy taste.

Vegetables and spices

More often, the so-called French mixture is used to prepare meat or fish concoctions. It consists of celery, carrots and onions, taken in a ratio of 1:1:2. Such a seasoning enriches the taste of the finished broth without interrupting the aroma of the main component. Therefore, it is enough to put two stalks of celery on a two-liter pan, as well as a small onion and a carrot each.

To get a delicious broth, peppercorns, bay leaves and various herbs are added to it. Thyme sprigs, parsley stalks and leeks are usually used. Small seeds are placed in a clean cloth bag and only then immersed in a pot of boiling liquid.

Do I need to add s alt and strain the broth?

The answer to these questions depends on the purpose for which the finished fat will be used. If it becomes the basis for the sauce, thenyou need to add quite a bit of s alt. Moreover, it is advisable to do this shortly before the end of cooking. Thanks to this trick, you will be able to prevent overs alting, often due to the evaporation of some of the liquid.

To get a clear, proper broth, it must be filtered. Usually, clean gauze folded in several layers is used for this. Before starting the process, solid components are removed from the pan. The broth is poured onto the filter using a ladle, trying to act as carefully as possible so as not to disturb the sediment at the bottom of the container.

Cooking and storage

Bouillon is not only a great option for a light first course that goes well with croutons or croutons, but also a good base for creating risotto, soups and various sauces. It is added to minced meat and pasta dressing. Bulgur, couscous, buckwheat and other cereals are cooked on it.

Bouillon is considered to be a universal homemade semi-finished product, subject to long-term storage. So, in a frozen form, it does not lose its taste for six months. To do this, it is poured into special molds or glass jars and used as needed. Having a stock of frozen fat, you can quickly reproduce the recipe for beef broth soup or cook rich borscht. It can be stored in the refrigerator for up to seven days. But already on the third day it must be boiled. It is also worth remembering that the fats that have been subjected to repeated heating lose some of their taste. Therefore, it is advisable to cook them in small portions.

Egg broth

According to the technology described below, a full-fledged first course is obtained, which is suitable for both adult and children's menus. For its preparation you will need:

• 3 liters of water.
• 800 grams of meat on the bone.
• Parsley root.
• Celery stalk.
• Whole carrot.
• 4 black peppercorns.
• S alt (to taste).

All this is needed to cook the broth itself. To prepare a side dish, you will have to add to the above list:

• 4 eggs.
• 4 slices of stale white bread.
• 4 tablespoons each of vinegar and grated cheese.
• Green.

The washed meat is put into a saucepan, poured with water and brought to a boil. All this is cooked on the slowest fire for an hour and a half, not being lazy to periodically remove the emerging foam. For flavor, carrots and roots are added to the future broth. Shortly before the completion of the process, onion rings and carrot slices, previously baked in the oven or browned in a dry frying pan, are loaded into the boiling liquid. S alt and black peppercorns are also added there.

While the meat broth is being prepared, you can do the rest of the ingredients. Slices of stale white bread are toasted in a toaster and set aside. The required amount of vinegar is poured into a separate saucepan filled with boiling water, the funnel is twisted and the eggs are introduced one at a time. After four minutes, they are removed from the bowl with a slotted spoon.and leave to drip off the remaining liquid.

Meanwhile, the meat is pulled out of the broth, separated from the bone and cut into pieces. Navar is poured into deep plates, sprinkled with cubes of fried bread, grated cheese and chopped herbs. Serve broth with poached eggs exclusively hot. As it cools, it loses most of its flavor.

Mushroom broth

For the preparation of such a fat, it is undesirable to use boletus and boletus. Because they give an ugly, dark broth. To cook a fragrant base for a light soup, you will need:

• 2 liters of water.
• 50 grams of dried mushrooms.
• Whole onion.
• Parsley root.
• 2 carrots.

Carefully washed mushrooms are soaked in water and left for four hours. As soon as they swell, they are rinsed again under the tap and put in a suitable saucepan. Mushrooms are poured with two liters of filtered water and placed on the stove. After boiling the liquid, coarsely chopped vegetables and roots are loaded into it. All this is boiled for forty minutes. The resulting broth is drained, defended and filtered. Mushrooms are washed with cold water, finely chopped and used to make soup or cabbage soup in broth. In this case, they are added to the pan a quarter of an hour before the fragrant first course is cooked.

Beef broth

This broth is prepared using a very simple technology that involves the use of a minimum food set. In this case, yourequired:

• 1.5 kilograms of beef (shoulder or shank).
• 2 carrots.
• 3 sprigs of celery.
• 2 bulbs.
• A dozen black peppercorns.

Bouillon is the basis for preparing nutritious and easily digestible meals. To obtain it, you must adhere to the technology described below. The washed meat is placed in a pot filled with water and sent to the stove. As soon as bubbles appear on the surface of the liquid, the foam is removed from it and wait about five minutes. Then the water in the pan is changed to clean and brought to a boil again.

After a few minutes, celery sprigs are loaded into the total container. Halves of carrots and onions, previously fried in a dry hot frying pan, are also sent there. All this is simmered on a minimum heat until the meat begins to separate freely from the bones. Fifteen minutes before the end of the process, peppercorns are added to the pan. In the future, the broth can be used to make soup on beef broth, the recipe of which is available to any experienced housewife. For greater satiety, pasta or cereals are added to it.