Broth

Broth ( MHG brüeje "hot liquid"), in Austria ( clear ) soup, called in Switzerland Bouillon, is water that is enriched by the fact cooked food with flavors, minerals and fats. Broth serves as a basis for soups, sauces and as a cooking liquid for meat, poultry, fish and vegetables. Add broth cooked foods remain aromatic because the broth already contains flavors and minerals, over some of which go into the food to be cooked, rather than to deprive him of these substances.

Preparation

For preparing a vegetable broth depending on the use, bone, meat, poultry or fish, and in combinations, are used. The substances contained therein thereby pass by osmosis into the liquid. This is a very aromatic broth, the ingredients should be already given into the cold water and salt only at the end of the cooking time - so the osmotic gradient is particularly high and more substances diffuse into the water. To protect volatile flavors, broths are not bubbly cooked, but only just brought to the boil.

During cooking, forms, especially shortly after the boiling point has been reached, skimming of coagulated protein, which should be removed. If the broth, depending on the ingredients, after about one to three hours finished, they can be clarified; while their unwanted suspended solids are removed. These beaten egg is boiled in the previously sieved broth, which binds particulate matter per se during clotting. Then the broth is filtered through a fine sieve or a cloth. Finally, the broth, if necessary, degreasing. This can be done by carefully skimming, vacuuming with kitchen paper or by cooling the broth and then remove the solidified fat.

In addition to the respective basic ingredients and greens, onions and spices such as peppercorns, cloves and bay be cooked normally.

Species

• Fish broth or fish stock is produced mainly from residues of edible fish such as heads and bones, even the shells of lobsters.
• Fish stock ( Court- bouillon ) is a vegetable broth from water, carrots, onions, herbs ( bouquet garni ), and spices such as pepper and allspice and possibly lemon, wine or vinegar. Add fish stock fish and shellfish, more rarely, poultry, cooked over low heat slowly.
• Broth is made from beef, veal or lamb, rare pork. This broth gets a fuller mouthfeel and cooled solidifies ( for aspic, aspic, etc. ), a calf's foot is traditionally cooked with. Bouillon is a simple clarified, strong beef broth.
• Consommé or broth is a beef broth, cooked in again mince, protein, and root vegetables. The relationship between meat and broth is about five to one. In consommé double, it is about two to five. Finally, the consommé is again strained.

Stark boiled broths are commonly called the rear. They serve as a classic sauce base.

Ready broths

The commercially available concentrates of broth as stock cubes or granulated broth, consisting primarily usually made of salt, fat, spices, flavor enhancers and spices and contain little or no meat or vegetables. One exception is meat extract.