Why broth turns out tasteless: common mistakes that ruin the dish

Making delicious broth is the question of not only skills but also patience. Although this dish seems simple, many find themselves tasting something unpalatable, lacking rich flavor and aroma. Why does this happen? It turns out that there are three common mistakes that are easy to fix.

The FoodOboz editorial team will help you figure out how to avoid mistakes while making broth. You will be able to make a truly perfect dish.

Harsh boiling

One of the most common mistakes is to quickly bring broth to a boil over high heat. It may seem convenient, but this technique destroys the flavor of the dish. Harsh boiling leads to the fact that flavor does not have time to open up, and proteins coagulate, creating a cloudy foam.

Pour cold water over the meat and bring it to a boil slowly. At the initial stage, skim off the foam to avoid cloudiness. After boiling, reduce the heat and simmer the broth. The longer the process takes, the richer the flavor will be.

Adding spices at the wrong time

Many cooks add salt and spices at the very beginning of cooking. This can spoil the taste of the dish, as the water evaporates during prolonged boiling and the salt concentration increases, making the broth over-salted.

Add salt and spices gradually, during the cooking process. It is better to add the main amount of salt at the end, when the broth has already settled.

Not preparing the vegetables

Vegetables, such as onions and carrots, are often added to broth without being pre-cooked. This literally robs the dish of its rich flavor and aroma.

Onions can be fried in a dry pan or browned to release their flavor. Vegetables should be added only after the meat has begun to release its flavor and the water is saturated.

The key to the perfect broth

For the perfect broth, it is important to choose the right meat. Fresh meat with bones is the basis for a rich flavor. Bones contain gelatin and minerals that add thickness. Also, don't forget about time: the longer the broth is cooked over low heat, the tastier it becomes.