Portable Soup, — W Glaze.
Ingredients
Directions
Prepare the broth
Place the broken bones in a large soup pot and cover with cold water.
Heat gradually until it nearly boils, skimming off any scum that rises.
Add a little cold water to help remove remaining scum, then bring to a boil again and skim carefully.
Simmer and strain
Once the broth is clear and no more scum rises, boil for 8 to 10 hours.
Strain the broth through a fine sieve into a brown stone pan and let it cool quickly.
Defat and store
Remove all fat from the top the next day and pour the broth through a fine sieve into a stewpan, avoiding any sediment.
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
- Beef leg or shin bones
- Release collagen and gelatin and flavour into the water during long simmering, giving body to the broth.
- Cold water
- Extracts flavour and gelatin from the bones; starting cold lets scum rise and be skimmed off clearly.
The step that matters
Skimming the scum. Scum is coagulated protein and impurities that cloud the broth and can taste bitter. Skimming while heating gradually keeps the broth clear and clean-tasting.
“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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