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Broth, back to basics

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Broth, back to basics

Broth is the liquid that remains after cooking fish, meat, vegetables or poultry. For vegetable broths, it’s perfect to use leftover vegetables. For fish, meat or poultry stock, add extra flavor by adding bones or bones to the stock. In essence, a broth is an extract. By allowing the ingredients to infuse, the flavor and fragrance are dissolved into the water. As a result, a broth is very fragrant and rich in flavor, even though it consists overwhelmingly of water. It contains little energy and is appetizing. You can freeze this broth in portions. This is very handy, so you have always some stock.

Vegetable broth

  • broth vegetables 6 stalks of green celery
  • 3 leeks
  • 4 carrots and 4 onions
  • a few sprigs of thyme
  • half a bunch of parsley
  • 4 sprigs fresh rosemary
  • 4 bay leaves
  • 20 black pepper balls
  • 1 tablespoon salt

Bring 3L water to the boil. Roughly chop the vegetables. Add together with the spices and cover.

Let simmer for 1h on a low heat. Skim off the foam and pour through a sieve.

Meat broth

  • broth meat1kg of bone-in soup meat
  • 2 onions & 2 leeks
  • 3 stalks white celery
  • 3 carrots
  • 1 bouquet of herbs (4 bay leaves, 4 sprigs of fresh thyme, 2 sprigs of fresh rosemary, a few sprigs of parsley)
  • 1 teaspoon of crushed white peppercorns

Chop the vegetables coarsely. Cut the onions into 4. Cut the meat into pieces and put it in a saucepan with 3 L of water.

Bring to a boil, cover and cook for 15 min over a low heat. Add the vegetables and herbs, cover and simmer for 1h30 min. Pour through a fine sieve.

Fish broth

  • 1 kg fish bones and heads
  • 2 stalks of green celery
  • 1 leek
  • 1 onion
  • 1 sprig of fresh thyme
  • 2 bay leaves
  • 5 white pepper corns
  • 2 dl dry white wine

broth fishRinse the bones and heads well. Chop the vegetables coarsely. Put all the ingredients except the wine in a saucepan.

Cover with 3L cold water and bring to the boil. Cover and simmer for 20 min over a low heat. Skim the foam from the broth.

Add the white wine, and cook uncovered for another 10 min.

Pour the broth through a muslin cloth.

Posted In : Recipes, Tips and Facts

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