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Oct 16, 2021
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Culinary secrets and tricks for making soups and broths

Culinary secrets and tricks for making soups and broths

Cooking is an art that requires patience and hours of practice. Using the right recipes is not a guarantee of mastery in this matter: you need to know how to properly store food, as well as be able to use various tricks to make cooking easier.
Check out our list of helpful tips to help you feel like a fish in water in your kitchen.

  • If you forgot to remove the foam from the meat broth in time, there is nothing to worry about. Pour a glass of water into a saucepan, the foam will rise from the bottom and you will remove it.
  • When you cook chicken broth, you do not need to put various spices in it, it will lose its taste. Only onions and carrots can be put in the broth.
  • If you want a clear broth, add well washed eggshells during cooking. Just do not forget to strain the broth.
  • A decoction of onion peels colors broths well. This will increase the nutritional value, enrich with vitamins and improve the appearance of the broth.
  • Do not forget to remove the bay leaf from the soup after cooking. It is only good for cooking, and then spoils the taste of the soup.
  • You can put a few fresh chanterelles in any soup, this will make it much tastier. Mushrooms need to be finely chopped, then they will become much tastier.
  • Soup and broth from meat will take on a fragrant, unforgettable taste if you let a little dried mushrooms in them, after soaking them in water for a short time.
  • Old chicken will cook faster if, after boiling for 20-30 minutes, it is placed in a saucepan for 5 minutes with cold water.
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