General Bules for the Preparation of Nutritious Broths
Ingredients
Directions
Prepare
Use an earthenware pot for better heat retention.
Add water to the pot, ensuring it is double the weight of the meat.
Make the broth
Add a sufficient amount of coarse sea salt to help separate and coagulate the albumen.
Bring the mixture to a gentle boil, removing any scum that forms on the surface.
Lower the temperature to maintain a gentle simmer, allowing the flavors to combine.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Meat
- Provides the flavor and dissolved protein that make up the broth.
- Water
- Extracts flavor and moisture from the meat to form the liquid broth.
The step that matters
Lower the temperature to a gentle simmer. Once the broth reaches a gentle boil, reduce the heat and skim scum as it forms. A rolling boil churns fat and proteins back into the liquid, clouding the broth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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