Condiments and seasonings
BEEF BROTH CONCENTRATION
In the catering facilities concentrated broth
can be prepared in two ways.
first method. brown broth, brewed from the pre-
roast beef, veal, lamb or pork bones and roots,
boiled until about one fifth its original volume. During cooking with
broth periodically removed fat, and several times the stock filter.
Upon cooling, the broth cools to studneobraznuyu mass (meat jelly)
which can be stored at 6-8 ° for seven to ten days.
In order to better preserve the concentrated broth, ero should be
hot pour into a glass bowl with a capacity ranging from 0.5 to 2-3 l
and, after cooling, pour the melted beef or mutton fat.
It is recommended to spend the whole bank stock at the same time, as the broth
started in the bank quickly deteriorates.
second way. When roasting meat in a pan or baking sheet
it implies the meat juice, which is rich in extractive substances and
has a pleasant taste and smell. During the cooking of meat is necessary to monitor
so that the meat juice is not burnt.
After roasting the meat dishes with the remaining fat in it and the juice is heated,
evaporated liquid, pour the fat, then pour in broth or water and boil
2-3 minutes. The resulting juice is filtered. From 1 kg of roasted meat
(You can get 100-150 grams of meat juice (sochok).
The concentrated broth, prepared by the first method, or meat juice
used in the manufacture of red sauces. If you leave some food
meat juice is used as a sauce (sochok).
The concentrated broth improves flavor. The high content of
extractives in it contributes to the enhanced secretion of gastric
juice during digestion and better absorption of food.