Hollywood Good

Makes it easy to stock. Living bone or meat boiled in water, and then finished. Apparently, not as simple as that! Many people who use the wrong way when boiling the bones or meat, the broth becomes unqualified. Because of that, try to follow the way of the following cooking broth.

1. When used for cooking broth between 1-2 hours.
2. If the stock looks dirty (no remaining blood, fat, and others), discard broth, washed clean of meat / bone soup maker said. Then again boiled meat / bones in cold water over medium heat. Once boiling, immediately turn off the heat, discard the water. Prepare a hot water again, put the meat / bone earlier and cook over low heat to make a good broth.
3. Do occasionally use high heat to make the broth, because the rest of the blood marrow and are released from the bone (if the broth is made from beef bones / chicken). As a result, gravy so muddy and fishy, the bone parts will mature so that the juice is trapped and can not get out. Use slow-cooking technique or with a small fire.
4. With a bubble in boiling broth, remove bubbles, then remove.
5. Do not enter into the raw bone broth that is hot / boiling.
6. Do not mix the finished broth with the water not boiling. Risks, the stock would be easy to talk and it will change.

Tips:
1. Broth should not smell fishy. To remove fishy odor, can be added other ingredients like leeks, celery, carrot or the skin (use by-product) when making broth.
2. Water broth was not greasy.
3. Color clear broth or turbid (dirty).