Tricks for tasty broths and soups
If you want the broth to be tasty - you need to start cooking vegetables in cold water.
Mushrooms in the soup.
A few fresh chanterelles added to any soup will make it tastier.
Chopped greens are put into the finished dish at the very end, the ideal option for preserving vitamins is to add greens and turn them off immediately.
Cognac in broth.
The meat in the broth will cook much faster, and the broth itself will taste more savory if you add a few drops of cognac to the water at the very beginning of cooking.
Never leave bay leaf in a soup. He is good at cooking and then at the end, and then only spoils the taste.
Ice in broth.
Would you like the broth to be clear? Dip the ice cube into it after boiling, and then bring it back to the boil.
If you did not remove the foam from the broth in time and it sank to the bottom, pour a glass of water into the pan. The foam rises and can be removed.
Broth onion peel can tint broths. This increases their nutritional value, enriches vitamins and improves the appearance.
Preparation of vegetables.
Vegetables are peeled or washed immediately before being dipped in soup.
Do not put any seasoning in the chicken broth, just the onion and carrot. Otherwise, he will lose his taste.
To obtain a clear broth during cooking, you must put in it the washed egg shells. Ready broth should be filtered.
When frying vegetables, add to them before readiness not only salt, but also sugar, as well as a little acetic acid, which will preserve the color gamut of vegetables, as well as give spicy sourness.
You should chop the green onions with yolks before mixing with the sliced. If you cook your own kvass for okroshka, then add to it crackers from Borodino bread or other black varieties with flavored additives.
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