Broth is a decoction obtained by boiling bones, meat, poultry, fish, and mushrooms in water (mushroom decoction). The word "broth" came into our language from French at the beginning of the 8th century. and comes from the verb “to boil, to form bubbles.” Depending on the type of products used, broths are distinguished: bone, meat and bone, poultry, fish, mushroom. Broth made only from meat pulp, especially for soups, is very rarely cooked. Extractive substances, proteins, fats, and mineral elements pass from the products into the broth.
Extractives give flavor, aroma and color to the broth. There are two groups of extractives - nitrogenous and nitrogen-free.
Nitrogenous extractive substances include free amino acids, the content of which in the muscle tissue of large and small cattle is up to 1% of its mass, dipeptides, guanidine derivatives (creatine, creatinine, etc.), carbamide (urea), purine bases, etc.
Among amino acids, glutamine plays a special role. Its solutions, even in very low concentrations (0.03%), have a strong meaty taste. The sodium salt of glutamic acid (monosodium glutamate) is used as a flavoring.
Guanidine derivatives (creatine, creatinine), which pass into the broth, also play an important role in the formation of meat taste and serve as indicators of the concentration of meat broths.
Chapter 1. Soups
Purine bases are the end products of protein metabolism contained in meat. A large amount of them in food is harmful to the body, especially in old age and in a number of diseases.
Nitrogen-free extractives include glycogen, glucose, fructose, inositol, acids (lactic, formic, acetic, butyric), etc.
All extractive substances have a sap-like effect.
The amount of extractive substances varies depending on the breed, sex, age, and degree of fatness of the animal. The thermal state of the meat (cooled, chilled, defrosted) and the method of defrosting it are also important.
The taste of the broth is significantly influenced by the amount of collagen that has turned into glutin, as well as the fat rendered during cooking.
When cooking meat, poultry, and fish, broths are obtained that are similar in composition, but differ in the ratio of individual nutrients and organoleptic properties.
Thus, meat and bone broth contains more extractives and mineral salts than bone broth, but less fat and nitrogenous substances, the bulk of which is glutin.
The nutritional value of meat and bone (meat) broth is largely determined by the type of large-piece semi-finished product taken for cooking. Thus, broths from the beef thigh contain more extractive substances and less protein compared to broths from the brisket. They are transparent, have the best taste and aroma, and have a strong juice effect. Brisket broths are somewhat cloudy and contain a large amount of protein substances (glutin), which form a colloidal solution in the broths and impart so-called richness, as well as rendered fat.
When cooked, glutin (it makes up 77% of the dry residue of the broth), an insignificant (compared to the content in meat) part of the minerals and fat passes into the bone broth. Most of the fat collects on the surface and is mechanically removed, but some of it is emulsified, distributed in the broth. Emulsified fat makes the broth cloudy and worsens its organoleptic properties. There are practically no extractives in bone broth.
160 Section III. Cooking technology
When cooking fish broth, extractive, mineral and nitrogenous substances also pass into the water. The total amount of soluble substances passing from fish into the broth is 1.5-2% of its mass. Fish broths contain less glutamic acid, purine bases, and dipeptides than meat broths. A special feature of fish broths is the content of a significant amount of amines, especially in broths made from sea fish, and methylguanidine, a strong base that in high concentrations has a toxic effect on living organisms. The nitrogenous substances of fish in the broth are represented mainly by glutin: the amount of emulsified fat is insignificant. The mineral composition of the broth largely depends on the type of fish.
In terms of organoleptic indicators, the best quality broths are obtained from freshly caught freshwater fish (perch, pike perch, ruffe, etc.), as well as from sturgeon and salmon fish. It is not recommended to cook carp, bream, carp, roach, as the broth from them has a bitter taste.
Bone broth. Edible bones are used to prepare it. Edible bones include: beef - articular heads of tubular bones, pectoral, vertebral and sacral; pork and lamb - vertebrates, thoracic, pelvic,
1 tubular and sacral. Broths are not prepared from the rib and shoulder bones of beef carcasses; they are sent for technical processing. Vertebral bones are used to make sauces.
Vertebral and flat bones are cut crosswise into pieces measuring 5-6 cm, the articular heads are cut into several parts, and the tubes are left intact. Young beef and pork bones are lightly fried in an oven (30-45 minutes at
1 temperature 150-200°C) to improve taste and appearance
; broth. The rendered fat is drained and used for pass-
I Rooting vegetables.
Prepared raw bones are poured with cold water, and fried bones are poured with hot water (70-90°C) and boiled at low boil. During the cooking process, foam and fat are removed from the surface of the broth. The duration of cooking broth from beef bones is 3-4 hours, from pork and lamb bones - 2-3 hours. With longer cooking, the taste and aromatic qualities of the broth deteriorate. 30-40 minutes before the end of cooking, add parsley (root), baked onions and carrots, and salt. Carrots and onions, cut lengthwise into several pieces, are placed in heated, clean, dry frying pans and baked until light brown.
Chapter 1. Soups
crusts, avoiding burning. You can also add stems of parsley, celery, dill, trimmings of onions, carrots, and white roots to the broth. The finished broth is filtered.
Bone broth can be prepared concentrated. The yield of concentrated broth is 1 liter with 1 kg of bones. When preparing soups, such broth is diluted with water to the required volume in accordance with the norm for adding raw materials per serving. So, if the norm is 100 g of bones, you should take 100 g of concentrated bone broth per serving.
Meat and bone broth. It is prepared in the same way as bone broth, but 2-3 hours before the end of cooking, pieces of meat weighing 1.5-2 kg are added. This ensures higher taste not only of the broth, but also of the meat. In addition, the broth is more transparent. To prepare the broth, use beef (shoulder, subscapular, brisket, trim of fatness category I carcasses), veal (brisket), lamb (shoulder, brisket), pork (shoulder, neck, brisket). Cooking time for beef is 2-2.5 hours, for lamb and pork - 1.5-2 hours.
At the end of cooking, remove the cooked meat and filter the broth.
Poultry broth. To prepare it, bones, offal (heart, stomachs, necks, heads, legs, wings, skin, necks) and whole poultry carcasses are used. The bones are finely chopped, the carcasses are seasoned, poured with cold water, quickly brought to a boil, and then cooked until tender at a low simmer for 1-2 hours. During the cooking process, skim off the foam and fat. 30-40 minutes before the broth is ready, add parsley (root), carrots and onions. The finished broth is filtered.
If bones, offal, and whole carcasses are used simultaneously to prepare the broth, then first boil the bones and offal, and then add the whole carcasses in accordance with the timing of their cooking.
Fish broth. To prepare it, fish and fish food waste (heads, fins, skin, tails, bones) are used. Large heads and vertebral bones are cut into pieces. First, the gills are removed from the head, and the eyes are removed from large heads.
Prepared food waste is poured with cold water, brought to a boil, the foam that forms on the surface of the broth is removed, parsley (root) and onion are added.
162 Section III. Cooking technology
chat and cook at low boil for 40-50 minutes. The finished broth is filtered.
When cooking broth from the heads of fish of the sturgeon family, an hour after the start of cooking, the heads are removed, the pulp is separated, and the cartilage continues to be cooked until softened for 1-1.5 hours. The finished broth is filtered.
From food fish waste you can cook a concentrated broth with a yield of 1 liter from 1 kg of raw materials.
Mushroom broth. Prepared from fresh or dried mushrooms. Dried mushrooms are poured with water and left in it for 10-15 minutes, and then washed several times, changing the water. Thoroughly washed dried mushrooms are poured with cold water (7 liters per 1 kg of mushrooms) and left for 3-4 hours to swell. The mushrooms are taken out, washed, poured with the water in which they were soaked, not draining it completely (there may be sand at the bottom), and cooked until soft for 1.5-2 hours. Strain the finished broth. The cooked mushrooms are washed to remove any remaining sand, then chopped, chopped, or passed through a meat grinder and placed in the soup 5-10 minutes before the end of cooking.
To prepare seasoning soups at pre-preparation enterprises, you can use semi-finished concentrated bone broth and broth with gelatin, produced by specialized workshops or preparation enterprises.
Concentrated bone brothbeef bones or bones beef and pork is prepared in accordance with TU 28-24-84. Its technology does not differ significantly from the traditional one. To obtain 100 kg of finished broth, take 190 kg of bones. The finished broth is poured into functional containers and intensively cool. Cooled the broth has a jelly-like consistency. Its shelf life is 48 hours at a temperature of 4-8°C.
At the processing plants concentrated broths when preparing seasoning soups pre-diluted in boiling water in a ratio of 1:3.
Broths with gelatin(chicken and meat) are prepared in accordance with TU 28-25-84. In ready-made chicken or meat broth obtained by boiling meat or chicken for cooking enterprises/ introduce swollen gelatin (1% of the broth mass) and boil for 3 minutes. The broth is then poured into functional containers, intensive cool down and store: meat- no more 48 h, chicken- no more 24 hours at 4-8°C..
At pre-production enterprises, chicken broth with gelatin is used to prepare seasoning soups and sauces without dilution.
Chapter 1. Soups
Meat broth with gelatin is pre-diluted in boiling water in a 1:1 ratio.
You can also use it when making soups broth cubes and powders.
The industry produces meat, chicken and mushroom bouillon cubes.
Dry broth concentrates have been used for a very long time. The Charter of the Russian Navy (1797) already mentions “dry broths for cooking soups.”
Powders are prepared by evaporating concentrated bone broth (the yield of dry residue is approximately 6%). The dry residue is mixed with salt, chopped dry roots and herbs.
When using bouillon cubes and powders, soups are boiled in water without salt. Cubes or powder are pre-dissolved in a small amount of hot water and added to the finished soup 15-20 minutes before leaving.
Chicken broth concentrate is an original preparation that allows you to easily prepare the most delicious sauces. For example, demi-glace sauce is prepared only from concentrate; the broth can be chicken or beef. To prepare demi-glace sauce (demi-glace), the concentrate is combined with red wine, dry thyme, salt and pepper. The result is a French sauce that will certainly delight you with its exquisite taste. The concentrate can also be used to make gravy, or added to soups or side dishes to enhance the flavor. This additive can be compared to bouillon cubes, which are convenient to use. But, if you monitor the quality of the food you eat, you are unlikely to use such a product. But why not make your own broth concentrate?
Ingredients
- 1 kg chicken bones
- 4-5 tomatoes
- 1-2 carrots
- 1-2 onions
- 2-3 stalks of celery
- 3 tbsp. l. milk powder
Preparation
1. Every time there are bones left during the preparation of soup or a meat dish, there is no need to throw them away, but you can put them in a bag and put them in the freezer. Before preparing the concentrate, the bones must be thawed and placed in a baking dish. Add peeled carrots, onions, celery stalks and tomatoes here.
2. Sprinkle the bones with dry milk. This will speed up the Maillard reaction, which creates a flavorful crust. This is what gives the broth such a rich taste. Place the pan in an oven preheated to 200 degrees and bake for about 30-40 minutes. The seeds should become golden brown.
3. Remove the bones and vegetables from the oven, place everything in a saucepan and fill with water to the very top. Boil over low heat according to the “jellied” principle - the water should not boil away and boil strongly. After 5-6 hours, the broth needs to be strained.
4. If possible, remove fat from the surface, or this can be done later. Place the pan with the strained broth on the fire and now begin to evaporate the excess liquid. When the broth becomes thick and has reduced several times, pour it into a jar and let cool. Now you can put it in the freezer or use it for its intended purpose.
ABOUT THE PRODUCT
Soups are a real gem of any menu! They open the meal as a classic appetizer and are also convincing as a mid-course meal. A hearty, thick soup becomes the main dish, perfectly satisfying hunger.
BROTH AND CONCENTRATED BROTH
The basis of any soup is a nutritious broth. If you need to make it quickly, you can use bouillon cubes, granulated bouillon, or ready-made concentrated bouillon from the supermarket. True soup fans make their own broth from bones, meat or fish, vegetables and aromatic spices. Concentrated broth is broth that has been cooked longer and therefore has a richer flavor and a different consistency. Also, concentrated broth often serves as a base for sauces.
SOUP GREENS
A good soup requires soup greens, which you will find already packaged in the produce section of the supermarket. A set of soup greens, as a rule, consists of a piece of fragrant celery root, 1-2 carrots and leeks.
Manufacturers often offer onions and a few stalks of parsley as an addition. Depending on the region and time of year, such a set may include cauliflower inflorescences, parsley roots and a piece of kohlrabi.
FOAMY OR CREAMY
Based on consistency, thick soups are divided into foamy and creamy. A thick consistency is achieved by pureeing ingredients, such as creamed vegetables. This soup becomes very airy and “foamy”. Creamy soups are usually bound with a thickener, such as flour. They generally have a thicker consistency than foamy soups. In German cuisine, thick soup is called eintopf. It replaces the first and second courses.
HOW TO THICKEN SOUP
To give the soup the appropriate consistency, it needs to be thickened. There are several ways to do this:
Mix soft butter with the same amount of flour (you will get so-called flour butter), add this mixture to the broth and bring it to a boil again.
Make a soup based on flour gravy.
Mix starch with water and pour the mixture into the broth.
Add 1-2 tbsp to the soup. l. mashed potato flakes.
Mix 1 yolk with 1-2 tbsp. l. cream or milk. Then, with constant stirring, add about 10 tbsp to the mixture. l. broth. Finally, with constant stirring, the liquid should be added to the broth, which has just been removed from the stove (and do not bring to a boil anymore, because otherwise the egg yolk will curdle).
SOUP FILLINGS
What would clear soup be without the filling? Everyone's favorite fillings include, for example, thin egg dough, liver and semolina dumplings, brain dumplings, small balls of choux pastry, beaten egg (“seasoned broth”), noodle soup, rice, dumplings or vegetables.
CULINARY Tricks
If you need to cook broth, place bones and meat in cold water. Thanks to slow heating, they release nutrients more actively and the broth turns out strong. The flavor of the broth will become even richer if you pre-fry the meat and vegetables. If you want to serve meat from the broth as a separate dish (for example, tafelippitz), put it in already boiling water so that the pores close and the meat retains its juiciness and aroma.
Constantly skim off the foam that forms when cooking the broth with a slotted spoon, otherwise the broth will become cloudy.
Always add salt to the soup only at the end, as it becomes saltier as it cooks.
If you want to put pasta in the soup as a soup filling, cook it separately, not in the soup, and add it to the soup bowl when serving. Otherwise, the broth will become cloudy.
If you want to use vegetables as a soup filling, add them to the broth 30 minutes before the end of cooking.
To skim the broth, let it cool and skim off any congealed fat. If you don't have time to cool completely, remove any excess grease with a kitchen paper towel.
To always have some broth on hand, you can freeze the cooled broth.
“When preparing various dishes, it is very convenient when you have ready-made chicken broth. I recommend that you prepare fume (concentrated broth) from chicken in advance and store it in the freezer. Preparing chicken broth helps save a lot of time during cooking. »
INGREDIENTS
Chicken - 1 pc.
Carrots - 1 pc.
Onion - 1 piece
Garlic - 2 teeth.
Salt to taste
Ground black pepper to taste
STEP-BY-STEP PREPARATION
Step 1.
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Step 7
Wash the chicken and add water.
Wash the onion and, without peeling it, put it in the broth.
Wash the carrots, peel them and also add them to the broth.
Add a few black pepper peas and a little salt to the broth.
As it boils, skim off the foam.
When the chicken is cooked, remove it from the broth and use it in salad or other dishes.
Reduce the heat to low and evaporate the liquid.
Place washed, unpeeled garlic into the broth.
When a third of the original liquid remains, cool the concentrated chicken broth until warm, strain and pour into molds. I used silicone molds.
Place the molds in the refrigerator and, as soon as the chicken broth has hardened, remove it from the molds, wrap it in cling film and put it in a bag.
Place the package with the frozen broth in the freezer.
Use broth as needed.
Hi all! Ciao a tutti!
I want to tell you about another experiment, the result of which shocked me! This time I made chicken broth using the method Heston Blumenthal (Heston Blumenthal). It must be said that this gifted chef is one of the few holders of three Michelin stars in the UK and apologists for the scientific approach to cooking. He creates smart and interesting recipes like: super flavorful rich chicken broth. I would like to note right away that the “genius” of this broth is not my merit, I just used all of Heston’s secrets.
So we will need: chicken wings (I had ½ kg), skimmed milk powder (2-3 tbsp), 1 carrot, 2 onions and water. Heston also recommends adding fresh mushrooms, but I didn't.
Everything ingenious is simple- we take chicken wings, they are cheap and have a lot of gelatin. Roll them thoroughly in dry milk - this is necessary to reveal the taste of the chicken as a result of the Maillard reaction (when baked, the proteins react with sugar, forming an aromatic crispy crust). By adding milk powder, we increase the amount of protein and sugar, and in skim milk powder they are 36 and 52%, respectively.
Now put the wings in the oven at 200C until they turn golden. It took me about 30 minutes to get these tanned guys:
For further cooking, it is better to use a pressure cooker, but I don’t have one, so I started cooking in a heavy saucepan with a thick bottom and a tight lid. Transfer the wings, add carrots and onions:
Fill with cold (!) water. Heston also recommends splashing some water into the container where the chicken was baked, using a spatula to scoop up all the burnt bits, let it boil and add it all to the pan. If you have a pressure cooker, the cooking time is 2 hours. I cooked for a little 5 hours on low heat - I just folded everything in, poured it in, covered it with a heavy lid and forgot for five hours! Then I cooled it, carefully strained it, and here it is - a brilliant broth with the concentrated taste of real fried chicken! And note that I didn’t use a drop of oil:
I immediately poured part of the broth into small containers and ice cube trays and froze it, but I put this ½ liter jar in the refrigerator. This amount was enough for two 3-liter pans of aromatic soup!!! By the way, after standing in the refrigerator, the broth gelled perfectly:
I think that good housewives do not need to be told what else such a strong broth can be useful for, how many sauces, cereals, vegetables and a variety of dishes can be prepared using it.
This is the most delicious broth I've ever had, and I'm a big fan of broths! I highly recommend making it for you too!
Bon Appetit everyone! Buon appetito a tutti!
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