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(Redirected from Beef broth)
'Broth' is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish.
U.S. culinary schools often differentiate between broth, usually made from viable portions of animal meat, and stock, which may be less palatable, often made from vegetable scraps and bones.
Broth has been made for many years using the bones of animals. Traditionally bones are boiled in a cooking pot for long periods extracting the flavour and nutrients from the bones. The bones may or may not have meat still on them.
When it is necessary to clarify a broth (i.e. for a cleaner presentation), egg whites may be added during simmering—the egg whites will coagulate, trapping sediment and turbidity into a readily strainable mass.
In East Asia (particularly Japan), a form of kelp called kombu is often used as the basis for broths (called ''dashi'' in Japanese).
In industrial processing the term "Broth" or "Toxic Broth" is often used to describe chemically saturated liquid waste that is unfit for release into a municipal sewage system.
Scientifically, broths such as chicken and beef broths make excellent mediums in which bacteria can grow in, due to the abundant source of food, nutrients, and energy.
★ Dashi
★ Ramen Noodles
★ Nickle Stabile
★ Traditional bone broth in modern health and disease by Allison Siebecker
'Broth' is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish.
U.S. culinary schools often differentiate between broth, usually made from viable portions of animal meat, and stock, which may be less palatable, often made from vegetable scraps and bones.
Broth has been made for many years using the bones of animals. Traditionally bones are boiled in a cooking pot for long periods extracting the flavour and nutrients from the bones. The bones may or may not have meat still on them.
When it is necessary to clarify a broth (i.e. for a cleaner presentation), egg whites may be added during simmering—the egg whites will coagulate, trapping sediment and turbidity into a readily strainable mass.
In East Asia (particularly Japan), a form of kelp called kombu is often used as the basis for broths (called ''dashi'' in Japanese).
In industrial processing the term "Broth" or "Toxic Broth" is often used to describe chemically saturated liquid waste that is unfit for release into a municipal sewage system.
Scientifically, broths such as chicken and beef broths make excellent mediums in which bacteria can grow in, due to the abundant source of food, nutrients, and energy.
| Contents |
| See also |
| External links |
See also
★ Dashi
★ Ramen Noodles
★ Nickle Stabile
External links
★ Traditional bone broth in modern health and disease by Allison Siebecker
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