BLOG: Concentrated broths. | Support me in my project.

2019-07-21T16:02:01.000Z Honest Cash

In the kitchen, one of the most important elements in a preparation are the sauces. The sauces are an important factor when adding flavor, because it condenses a unique mixture of varied ingredients: among which you can count the broths.

Hey, good morning my friends! this time I come with a very important topic in the kitchen: broths. These are a central element in the ingredients for sauces, as well as roux or thickener element, most sauces contain it, but it is also the basis for soups, creams and rice dishes.

"I am a professional chef and I am looking for an opportunity to get out of this bad moment in which I find myself trapped. I hope to find the support to raise only $ 300 to start my own food business and continue with my cooking studies. This would really help me and my family. I consider myself a person who thrives in many ways and I am sure of achieving economic prosperity through my passion: cooking. If you can help me, I will be very grateful."

#TheKnowledge

Here we refer to concentrated broths. This is achieved by slow cooking in water various ingredients: fish, poultry or beef (usually its bones and bones) together with herbs and whole vegetables, also seasoned. It is cooked for a long time to extract all its nutritional values ​​and flavor, it is left to reduce and it is put in a container to store in the freezer they have long periods of useful life.

Generally there are two types of broth:

White broths: usually chicken or veal, other meats can also be used; This broth is achieved by direct cooking in water. Depending on its use, white wine can be used. Serves for white sauces, creams and rice with chicken.

Dark broths: bones and beef are often used for this preparation. The dark effect is achieved through the baking of bones and beef, and the use of red wine. We can also go through that process the vegetables to use. It is used for sauces.

Fish broth or Fumet: A variant with a light background but its special touch is given by the use of spines and fish heads, as well as seafood remains, the use of white wine is common. Ideal for fish soups and creams, and paellas.

  "I am a professional chef and I am looking for an opportunity to get out of this bad moment in which I find myself trapped. I hope to find the support to raise only $ 300 to start my own food business and continue with my cooking studies. This would really help me and my family. I consider myself a person who thrives in many ways and I am sure of achieving economic prosperity through my passion: cooking. If you can help me, I will be very grateful." 

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