If you thought making the broth is easy before; boiling bones or meat into the water, then finish. Apparently, it's not as simple as that! Many people doing the wrong way when boiling bones or meat, so that the broth doesn't have a good quality. So if you don't want that to happen, try to follow these cooking tips.
- To make delicious broth can never be instant, time spent for cooking broth is 1-2 hours.
- If the broth looks dirty (because of some residual blood, fat, etc.), discard the broth, wash the meat/bone immediately. Then re-boil meat/bones in fresh water over medium heat. Once boiling, immediately turn off the heat, discard the water. Prepare a hot water again, put the meat / bone in the hot water and cook over low heat to make a good broth.
- Never use high heat to make broth, because the marrow and blood will be separated from the rest of the bone (if the broth is made from cow/chicken bone). As a result, the broth will become muddy and fishy, and the tasty bone juice will be trapped inside and couldn't be released. Use the slow cooking technique.
- If there is floating foam on the boiling broth, skim and discard the foam.
- Never put raw bones into the boiling broth.
- Do not mix the broth with un-boiling water, the flavor may get change, and the broth will become easily stale.
- The broth shouldn't smell fishy. To eliminate the fishy smell, you can add other ingredients such as green onions, celery, or carrot skin while boiling the broth.
- The broth shouldn't greasy.
- The broth color should be clear.