lørdag 28. august 2010

Is this skeleton edible? ~ Broth

Indeed, so it is Saturday, and what can't be better than talking about broth.. Maybe a trip to the city.. Well maybe later, anyway.

Broth is made by having remnants of the animal or fish that we couldn't eat, example, the bones, fish head, in a casserole filled with water. Broth is the basis of a good soup, so keep this in mind.

We have 9 different broth and cooking time.

  1. Seafood broth - 45min
  2. Fish broth - 40min + 1 hour to the side.
  3. Ox broth - 5 - 6 hours
  4. Calf broth - 3 - 4 hours
  5. Sheep/lamb broth - 3 - 6 hours
  6. Pig broth - 3 - 4 hours
  7. Vegetable broth - 1 hour ( Consist of onions, leek, celery and carrot. )
  8. Wild broth - 2 - 6 hours
  9. Chicken broth - 2 - 4 hours
We got two different broth, and those are.
  • Brown broth - Ox, calf, wild, sheep/lamb
  • Light broth   - Fish, seafood, vegetable, chicken, ox, calf.
We cook the broth by cooking up bones and moving away the top layer of foam that will be coming up.
To get the brown color in the broth, you simply have to put the bones on a frying pan, and fry them together with vegetables, you could use a casserole for this aswell. When you add water in the casserole it has to be cold to get a better flavor.

The water in the casserole you are having the bones in should be just above the bones, then just sweep off the top layer to get the proteins away so we don't get grounds.

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