How do you make broth not smell weird? I've tried liquid smoke, rosemary+parsely, but i just can't get rid of that "boiled bones and fat" smell.
How do you make broth not smell weird?
How do you make broth not smell weird? I've tried liquid smoke, rosemary+parsely, but i just can't get rid of that "boiled bones and fat" smell.
That's a good smell, it's the smell you want.
I mean it smells 10x better than the shit from the store, but it still doesn't smell good.
You skimmed off the scum right? And used veggies right?
There is some technique where you can use egg whites or some shit to clarify broth to have it look nice like pic related. Not sure if it helps with smell or not.
Only thing i didnt have on hand this time was carrots
Are you making your broth from leftover bones, or using fresh bones? And how long are you boiling for? Broth made from leftover carcasses tends to smell worse than broth made from raw bones and shit. Overboiling can also make it smell funky.
I usually separate the bones from the chicken meat as I panfry them, and then I'm boiling the bones as I eat the chicken --- I think it smells bad because people let it sit out in room temp too long so the protein rich stuff rots. After I drink the broth, I fridge the bones promptly so I can boil it later again -- still doesn't taste weird.
Do you heat it up overnight to prevent it from going bad?
I start boiling it as I eat the meat, drink the soup afterwards, stick the bones in the fridge promptly -- the very things that makes bone soup delicious, the marrow, the collagen -- that will rot when you leave it at room temp.
Bake the bones and veggies in a slow oven then use a pressure cooker to make the stock
>Bake the bones and veggies in a slow oven then use a pressure cooker to make the stock
I came here to post this, but just for the bones. I prefer to pan fry the veggies to form the base for the stock.
I just put the bones on top of the veggies
Here's a tip from my dad from ages ago
If you want a darker stock, rub tomato paste all over the bones, real thin coating
Doesn't add a lot of tomato flavor but it comes out a beautiful color
Also all of the herb stems and carrot peels and shit like that
Using tomatoe paste is the typical difference between a dark or light stock. More typical in hooved animals other than pork.
Culinaly is healing
Use a more varied mirepoix, throw in peppercorns and bay leaves.
Agreed, I used this on the mirepoix my last Thit Kho and it had the broth smelling great. I think people with bad smells are just cooking at too high of a heat too soon and burning stuff because they see youtube people with 'burnt stuff' on their pans. You don't want it to stick, you want it to carmalize.
lemon pepper salt, the 'lemon' (often citric acid) also helps getting nutrients out of bones and softening it so you can eat the ends of chicken bones, also garlic.
You can do what a lot of Chinese recipes do, which is par boil the bones/meat your using for a couple minutes, then discard that liquid and wash the meat and start over with fresh water to make your broth.
No just use a pressure cooker
Obviously don't focus on bones but actual meat. Also cool the broth down so the fat solidifies on top and take it off.
Use bones that are intact AKA not cut up. Stick to chicken carcasses
Bring a pot to a boil, dump in your bones, agitate them for 2 minutes. Dump out the water and rinse the bones.
Put the bones in the pot, fill with water, bring to a GENTLE simmer. Simmer gently for 4-6 hours.
If theres scum, use a fine mesh scum skimmer (typically found at asian markets) to skim
Let the pot cool slightly then ladle out the very top of the liquid. Its important to not agitate the liquid too much or else the undesirable bits will mix in with your broth
Cool it in fridge then remove top layer of fat. You can then reheat it and put it through a cheesecloth if you want to be autism
This technique will yield you the cleanest, clearest stock you can possibly make
That's a feature