When to salt broth so as not to spoil it: shef's advice

Broth is not only a delicious dish, most often made from chicken meat, but also very useful, especially for colds. Experts recommend eating meat, fish, and vegetable broths because they contain many vitamins and minerals that the body needs.

But it's worth noting that it's not easy to prepare a delicious broth correctly because salt and spices can easily spoil the wonderful taste of a dish, as well as if it is cooked incorrectly.

Chef Joshua Weissman told us how to cook broth properly to make it tasty, and most importantly, how to salt it properly so as not to spoil the taste of the dish, Thestar reports.

Tips from the chef:

1. How to salt broths properly

Salt is the ingredient that gives the broth its flavor, but it should be added very carefully so as not to spoil the dish.

"If you salt your broth first, you will potentially limit the possibilities of using it in the future, which means that you won't be able to freeze it," the chef explains.

Weissman clarified that regardless of what kind of broth you are preparing, salt it at the end of cooking.

2. The color of the broth

If you want to make a vegetable broth that has a bright color, you just need to bake the vegetables in the oven before cooking. This will give the dish not only a beautiful color but also a very original taste.

3. Light broth

For such a broth, on the contrary, you do not need to bake vegetables. Choose, for example, onions, carrots and spices, as well as white meat like chicken.

"To make 2 liters of broth, use a 4-5 liter saucepan. Bring to a boil, then reduce the heat to let the broth simmer for up to four hours. Be sure to skim off the foam," Weissman says.

4. Broth without meat

For a vegan version, Weissman recommends using mushrooms because of their "meaty flavor." You can use fresh and dried mushrooms. You can also safely add other vegetables, such as onions, carrots, and celery.

"This broth cooks much faster than meat broth. You will get a delicious and satisfying dish in an hour," the chef says.