How to do? This seems a simple task, but nothing could be more wrong. A properly prepared decoction is essential, full of taste and aroma. Not everyone knows that the key to the perfect broth is the moment when we add salt to it. This should be done at the appropriate stage, because otherwise the dish will come without taste.
When to salt the broth? Stick to the iron rule of 10 minutes
Salt strengthens and conquers the taste, and at the same time makes the dish more expressive. Unfortunately some While preparing the broth, they make a cardinal mistake and add salt at the beginning of cooking decoction.
Don’t miss:
It doesn’t matter if you cook broth in poultry, beef or vegetarian version. Remember that the soup should be salted 10 minutes before the end of cooking. It is prepared for a long time, and by adding salt at the last stage vegetables and “give away” the fullness of the aroma. If you add it too early, the taste will not be so intense.
How to save the cloudy broth? This is how you will regain the clarity
Branch broth is the bane of many beginner chefs. What to do to restore his clarity? It turns out that in this case potato is useful. All you have toand the broth will be perfectly transparent. If you don’t have a potato at hand, you can throw half the tomato or a few cloves. What is the best soup? We invite you to participate in the poll and commenting.
Thank you for reading our article.
We encourage you to observe us in
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
