The Latin word caldus, which can be translated as "hot" , came to our language I eat broth. The concept is used to name the liquid used when seasoning or cooking certain foods .
Broths are made boiling different ingredients in Water , so that the flavor and aroma of the chosen products remain in the liquid. It is possible to prepare broths with vegetables or meats of different types.
To prepare a soup of pumpkin For example, it is necessary to place this fruit in water and boil it for several minutes. Both the pumpkin pulp and its peel and seeds can be used. To the water, in addition, you can add salt, pepper and other condiments. When the broth is ready, it will have an orange hue and preserve the flavor of the pumpkin, even when the solid components (pulp, peel, etc.) are extracted.
It is possible to elaborate soup of fish , chicken or chicken broth and beef broth , among many others. The preparation is always the same: the ingredients must be cooked in water.
When the broth is boiled a weather prolonged to reduce the liquid, you get a background . According to color, we can talk about dark background or of White background .
This difference in color is obtained according to the time that dry foods are left in the water (if they barely skip a light background, while if left a long time you get a dark one) or at the water temperature before to throw them (cold water for the clear ones, and hot for the dark ones). The funds are used as the basis for the preparation of other dishes. The difference between these and the broths, in addition to their thickness and their color is that they are not prepared with salt.
With a broth you can prepare multiple foods . Most commonly they are used to prepare soups , adding noodles or other ingredients to the broth to be cooked in it. The broths also serve for the preparation of rices and of stews .
Although the preparation of the broth may seem extremely simple, since in principle it consists of boiling different ingredients in abundant water and seasoning it with spices and herbs, the experts have certain secrets that allow to give the dish an extra touch, that indecipherable character that has the purchased food that makes us think that it is impossible to reproduce at home.
One of the tips of those who prepare the best broths is to start with cold water and simmer the mixture for a long time. This serves to ensure that solid foods provide the broth with the greatest possible amount of nutrients and flavors, so that at the end of the cooking process they are very dry and squeezed.
With respect to vegetables which should be selected to prepare a good broth, there are no very strict rules, although the most common are carrot, leek, tomato, onion, celery and garlic. The important thing is the variety, both for flavor and for consistency and color.
It should be noted that the broth is sold dehydrated, in the form of cubes (dices ) or in powder . By adding water, you get the traditional broth.
Dehydrated broth is one of the most useful and most used inventions in the field of gastronomy, since it allows to considerably enrich the flavor of meals with minimal effort: just place the bucket or a small amount of powder in hot water to dissolve it alone. In addition to the flavor, the dehydrated broth also provides a greater consistency and improves the presentation of the dishes.