Advice 1: Whether to merge the first broth when cooking meat

Meat and chicken broths have always been considered dishes useful and even medicinal – they were advised to give people who recover after serious illness, and children to strengthen forces. But lately more and more often hear about the dangers of broths and how to reduce this harm. One way is to use food again cooked on the same meat broth.
Whether to merge the first broth when cooking meat

Useful broth


The broth from the meat or poultry turns out during the long cooking time, when extractive substances and proteins, laminating, moving into a liquid in which cooked these products. The breakdown of proteins, their hydrolysis leads to the fact that the broth contains ready-made amino acids that the body requires to digest. The broth, meat, and more nourishing, which uses finely chopped and roasted bone contains a lot of extractives. They stimulate the stomach and secretion of gastric juice, increase appetite and have a toning effect on the body.

While meat boiled in a broth and gave it its taste and aroma is meal diet, which really can not be said about the broth. Doubt nutritionists is more a matter of the meat that is used to make soups. It is no secret that livestock enterprises and farms to stimulate weight gain of animals and birds use different artificial additives that certainly can not be called useful, even for an adult, not to mention the children. Studies have shown that after 25 minutes after the meat is dipped in boiling water, decomposition products of these additives and all the other chemical substances present in the broth may even be a bad "chemical" smell.
Meat rich broth, cooked in the traditional way, is not recommended for elderly people and young children, and those who adhere to the diet.

How to make the second broth


It turns out that the broth, its quality and benefits, directly dependent on the quality of the raw material from which it is made. In the case when you are not sure that the meat has no artificial additives, it makes sense when cooked, drain the first broth after some time. So the chicken will fall apart faster, so cook it first enough broth 30-35 minutes, but the beef should cook a little longer – an hour and a half.
Children up to 2 years, the second broths can be cooked only from poultry and veal.


After this time, drain the broth completely, rinse the meat in cold water and again pour water in the pan. When it boils, put the meat, wait until the boiling starts again, then reduce the heat to minimum, remove the foam, if it will occur, but most likely it will not be salt water. Cook the second broth for a little less time than the traditional way. This broth is already possible to give children and recovering.

Advice 2 : How to boil meat for soup

The soups are different, but the most common of these were and are meat. When cooking you need to consider what you want to get a tasty broth or the meat. But if you try, you can cook delicious meat in a tasty broth. Just need to know how.
Most meat soup choice beef
You will need
    • Meat on the bone
    • Water
    • Pan
Instruction
1
The classic rule set out in nearly all cookbooks, is that for a tasty broth the meat must be put into cold water, and one who wants to preserve the taste of the meat, lay it in already boiling liquid. And it is correct. Gradually heating the meat begins to give extracts and juices, this process will continue all the time while cooking the soup. Boiling the water will close the pores on the surface of the meat, all the juices will stay inside it, but delicious broth while you get.
2
But what can someone who would like to kill two birds with one stone. The answer to the question is obvious. Cooking need and so, and commercials. The main taste and the broth the broth give the bones, so the meat for the soup is usually taken on the bone. Separate it from the meat, rinse and place in a saucepan with cold water.
3
Try not to stray too far from the pan. Once on the surface of the broth starts to go grey foam, remove it immediately with a spoon. Some Housewives prefer to merge the first broth. If you are one of them, wait until boiling and immediately pour contents of the pan into the sink, not forgetting to take out the head of his bone.
4
Fill the bone with clean water,put the saucepan on the fire. If you simply removed the foam, skip the previous step.
5
By the way, even if you don't like fat, make sure to ask for soup meat with small streaks. Lean meat will remain a hard lump, how would you or cooked. No need to cut the meat, leave one large piece, dip it in the boiling liquid, reduce heat and cook for the next 1-3 hours. Cooking time depends on the variety of meat, from the age of the animal and many other factors.
6
Remember, it is better to cook long on low heat, quickly on strong. Ready the meat will be soft, fibers will easily separate from each other. Now, it can be cut into portions and arrange on plates. Or leave it in the soup. Saturate the taste of other ingredients, it tastes even better.
Useful advice
To cook meat quickly, use a pressure cooker

Advice 3 : Whether to merge the first broth when cooking meat

Meat and chicken broths have always been considered dishes useful and even medicinal – they were advised to give people who recover after serious illness, and children to strengthen forces. But lately more and more often hear about the dangers of broths and how to reduce this harm. One way is to use food again cooked on the same meat broth.
Whether to merge the first broth when cooking meat

Useful broth


The broth from the meat or poultry turns out during the long cooking time, when extractive substances and proteins, laminating, moving into a liquid in which cooked these products. The breakdown of proteins, their hydrolysis leads to the fact that the broth contains ready-made amino acids that the body requires to digest. The broth, meat, and more nourishing, which uses finely chopped and roasted bone contains a lot of extractives. They stimulate the stomach and secretion of gastric juice, increase appetite and have a toning effect on the body.

While meat boiled in a broth and gave it its taste and aroma is meal diet, which really can not be said about the broth. Doubt nutritionists is more a matter of the meat that is used to make soups. It is no secret that livestock enterprises and farms to stimulate weight gain of animals and birds use different artificial additives that certainly can not be called useful, even for an adult, not to mention the children. Studies have shown that after 25 minutes after the meat is dipped in boiling water, decomposition products of these additives and all the other chemical substances present in the broth may even be a bad "chemical" smell.
Meat rich broth, cooked in the traditional way, is not recommended for elderly people and young children, and those who adhere to the diet.

How to make the second broth


It turns out that the broth, its quality and benefits, directly dependent on the quality of the raw material from which it is made. In the case when you are not sure that the meat has no artificial additives, it makes sense when cooked, drain the first broth after some time. So the chicken will fall apart faster, so cook it first enough broth 30-35 minutes, but the beef should cook a little longer – an hour and a half.
Children up to 2 years, the second broths can be cooked only from poultry and veal.


After this time, drain the broth completely, rinse the meat in cold water and again pour water in the pan. When it boils, put the meat, wait until the boiling starts again, then reduce the heat to minimum, remove the foam, if it will occur, but most likely it will not be salt water. Cook the second broth for a little less time than the traditional way. This broth is already possible to give children and recovering.

Advice 4 : How to cook meat broth

Properly cooked meat broth is a perfect base for various soups, sauces, gravies, jellies and many other dishes. He also served as a separate dish.
How to cook meat broth
You will need
  • meat on bone (beef, pork, chicken);
  • water;
  • - big onion;
  • - 1-2 carrots;
  • - 2 cloves of garlic;
  • - pepper;
  • - Zira;
  • - Bay leaf;
  • - onion peel;
  • Sol.
Instruction
1
The most delicious and nutritious soup is made from fresh not frozen meat on the marrowbone. If you have such at hand was not, before cooking, thaw completely product and rinse well under running water. For a tasty broth the meat cooked in one piece, no need to cut it into several parts.
2
Then dip the meat in a saucepan and cover with cold water, preferably spring or filtered. Future put the broth on high heat. Wait until it begins to boil, remove the foam. This point is very important not to miss. Otherwise the foam will turn into flakes and spoil the appearance and taste of the dish. Then reduce the heat to just below medium and continue to cook.
3
To make the broth transparent, it is necessary to cook with the lid open. It should be noted that during the boiling of the water will evaporate, so it is best to pour with the stock. Add water in a semi-Suru is not recommended, as it will affect the taste of the dish.
4
The beef broth is cooked for 2-3 hours, pork – 1.5-2 hours, chicken broth, usually enough 1 hour. To the dish was more rich and flavorful, about 30 minutes until cooked, add one large onion, 1-2 carrots and a few cloves of garlic. You can also spice up surpu a few peas of black pepper, cumin, a few leaves of Bay leaf. Dip into the broth a little well washed onion skins – it gives it a beautiful Golden hue.
5
After a time, check to see if cooked meat. To do this, pierce it with a knife – if it came easily, and meat oozes out a pink fluid, the meat is ready. Remove it from the broth, also catch the vegetables. Meat use discretion and vegetables safely dispose of. They gave sorpe all its useful properties. Salt to taste, boil it for another 5-10 minutes and remove from heat. The broth is ready, and now you can cook the planned dish.
6
The broth is cooked long enough. And to save time preparing your favorite meals, which have this ingredient, and the finished broth can be frozen. Take a small silicone or plastic molds, lay them in cling film so that its edges hanging on the sides of the tank. Surpu cool and pour into molds. Cover with lids or saucers and put them in the freezer. Frozen broth, remove from the forms and wrap the hanging edges of the plastic. To keep such a blank can be up to 6 months.
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