Broth

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Broth is a savory liquid made from water in which bone, meat, fish, or vegetables have been boiled. This can be eaten alone, but most often used to prepare other dishes such as soups, gravies, and sauces.

A commercially prepared liquid broth is available, usually for chicken broth, beef broth, and vegetable broth. In North America the stock of dried meat, in tablet form, is called a bouillon cube. The industrial-produced bouillon cube was commercialized by Maggi in 1908 and by Oxo in 1910. Using commercially prepared broth allowed the chef to save time in the kitchen.

Video Broth

Saham versus kaldu

The difference between broth and broth is one of cultural terminology and colloquial language but certain definitions apply. Stock is a liquid produced by boiling raw material: the solid is removed, leaving a high-scented liquid. It produces a classic stock made of beef, veal, chicken, fish and vegetables.

The broth is different because it is a basic soup where bits of meat or fish flavoring, along with some vegetables, remain there. This is often made more substantial by adding starch such as rice, barley or beans.

Traditionally, broth contains some form of meat or fish; However, it is now acceptable to call vegetable soup strictly as broth.

Many cooks and food writers use the terms
and stocks alternately, and even when differences are made, they often vary from person to person. In 1974, James Beard wrote more emphatically that "they are all the same".

However, the traditional difference between broth and stock is that the stock is made primarily from animal bones, compared to meat, and therefore contains more gelatin, giving them a thicker texture. Another difference that sometimes is done is the broth is cooked longer than the broth and therefore has a stronger flavor. The third possible difference is that stocks are left unwarranted for use in other recipes, while salted broth and vice versa are seasoned and self-edible.

Bouillon is the French word for "broth", and is commonly used as a synonym for it.

Maps Broth

Memurnikan

Broths have been made for years using animal bones that, traditionally, have been boiled in a cooking pot for a long time to extract flavors and nutrients. The bones may or may not have meat still on them.

Egg whites can be added during boiling when necessary to clarify (ie refine, or refine broth for a cleaner presentation). Egg whites will coagulate, trap the sediment and turbidity into an easily filtered mass. Not allowing the original preparations to boil will increase clarity.

Roast bones will add a rich flavor to the broth but also the dark color.

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Cultural differences

In the UK, the broth is defined as a soup where there are pieces of meat or solid fish, along with some vegetables. Broths are usually made with ordinary broth or water as a base, with meat or fish added when boiled, and vegetables added later. Being a thin and watery soup, broth is often made more substantial by adding rice, barley or beans.

In East Asia (mainly Japan), a form of seaweed called kombu is often used as a base for broth (called dashi in Japanese).

In the Maldives, a tuna broth known as its garlic is the staple food, but it is not eaten as a soup in the general sense of the term.

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Scientific evidence for health benefits

In 2013, bone stock has become a popular health food trend, due to the rise in popularity of dietary fats over sugar, and an interest in "functional food" that "culinary drugs" such as turmeric and ginger can be added. Bar bone broth, bone house delivery service, and bone broth carts and freezer packs are gaining in popularity in the United States, a trend compounded by the 2015 Nourishing Broth book, in which writers Sally Fallon Morell and Kaayla T. Daniel states that nutrient density broth has various health effects, including boosting the immune system; repairing joints, skin and hair due to collagen content; and promotes dental and bone health due to the levels of calcium, magnesium and phosphorus.

However, there is no scientific evidence to support many of the claims made for bone broth. For example, while bone broth does contain collagen, they do not relieve joint pain or repair the skin, because collagen diets are broken down into amino acids, which become building blocks for body tissues, and not transported directly to joints or skin in the form where it is digested. In addition, the fact that the broth comes from the bones does not mean that it will build bones or prevent osteoporosis, because the bones release very little calcium into the broth when prepared. Broth bone also does not improve digestion, as there is little evidence that the gelatin they contain serves as a digestive aid. Several small studies have found some possible benefits for chicken stock, such as nasal clearance. Chicken soup can also reduce inflammation; However, this effect has not been confirmed in controlled studies in adults.

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See also

• Canja de galinha
• the Bouillon cube
• Dashi
• Ramen
• RosÃÆ'³?
• Scotch broth

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References

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External links

• Media related to Broths on Wikimedia Commons

Source of the article : Wikipedia