The convenience of packaged broths has caused the production of homemade broths to plummet.
God forbid me from lecturing anyone for using a carton, something that seems like a pretty reasonable solution when you don't have the time or desire to cook.
However, we must not ignore the advantages of making broth at home: more and better flavor, choice of ingredients to taste, and the possibility of using parts of the food that, otherwise, would go to the trash.
The classic cooking of vegetable or meat broths takes longer than a funeral, but luckily today we have an instrument that not only speeds them up, but makes them much more effective when it comes to transmitting the flavor of the food to the liquid: the quick cooker.
With it you not only improve the broth, but you save energy, and therefore, money.
There are different ways to deal with this preparation.
Today's is more towards the dark side and the intense flavor, because the ingredients are browned before adding the water.
If you want a clearer, cleaner and smoother broth, skip this step and that's it.
It's all in the video above.
Time:
45 minutes
Difficulty:
Very easy
Ingredients
For about two liters of broth (approximately)
1 unpeeled onion
1 small or half-large leek (can be the green part)
2 unpeeled carrots
2 cloves of unpeeled garlic
1/2 stick of celery without leaves
A couple of sprigs of parsley
A couple of sprigs of fresh thyme or half a teaspoon of dried
2 bay leaves
5 or 6 black peppercorns
50 ml white wine
Olive oil
Salt
Instructions
EXPLOITATION TRICK
In addition to cooking it with the usual vegetables, you can take advantage of all kinds of “waste” in the broth, simply accumulating them in the freezer in an airtight bag and using them when you have a good amount.
Examples:
Onion, garlic, tomato, carrot, potato, turnip and parsnip skins, always very clean.
The green part of the leek and chives, celery and carrot leaves.
Mushroom stems.
Aromatic herbs that have become a little limp.
The pods of beans and peas.
Artichoke leaves cooked in the microwave.
TRICK FOR FLAVOR
You can make your broth have more flavor or other nuances by adding different ingredients at the same time as the water, after having browned the vegetables.
Some options:
1 tablespoon of tomato concentrate.
1 tablespoon white or red miso.
1 tablespoon dehydrated mushrooms.
1 piece of parmesan cheese rind.
1 tablespoon nutritional yeast.
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