Recent questions in Broths

by cookwithfem (602k points) in Broths asked Jun 11 2 views

If you want to make a broth with a very light flavor (for a subtle soup), how do you control the intensity?

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by cookwithfem (602k points) in Broths asked Jun 11 5 views

What is the shelf life of an opened box of commercial broth in the refrigerator, and are there ways to extend it (like boiling it before re-storing, or freezing leftovers)?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

How do you prevent a broth from developing off-flavors if it needs to be kept hot for an extended period (such as on a buffet or soup warmer all day)?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

What is the clarity difference needed between a broth used as a clear soup versus one used in a stew base, and does it matter in the latter if the broth is cloudy?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

How can you incorporate bones such as ham bones or smoked turkey wings to make a flavorful broth, and what should you watch out for (for example, the high salt content of smoked meats)?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

What role do starches (like adding rice or potato) play in some traditional broths or soups, and how do they affect the liquid?

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by cookwithfem (602k points) in Broths asked Jun 11 2 views

Can broth be made in a microwave or using an electric appliance like a slow cooker, and what are the limitations or considerations of these methods?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

Why is it important to taste a broth at various stages of cooking, and how can that guide your adjustments (like adding more aromatics, salt, or water)?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

What distinguishes a medicinal or tonic broth (like certain herbal broths or bone broths with added spices) from a regular culinary broth in preparation and intended use?

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by cookwithfem (602k points) in Broths asked Jun 11 6 views

Are there techniques to give a broth a richer mouthfeel (like adding a bit of gelatin from a packet if your broth turned out thin) without turning it into a full gel?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

How does altitude (high elevation) affect the process of making broth, if at all, in terms of boiling point and cooking time?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

What are some modern or alternative methods to create broth-like flavors without traditional simmering (for example, using a pressure cooker, or even using flavor extracts and sous-vide techniques)?

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by cookwithfem (602k points) in Broths asked Jun 11 2 views

How would you adapt broth-making for a large event or restaurant setting to produce many liters of broth efficiently while maintaining quality?

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by cookwithfem (602k points) in Broths asked Jun 11 2 views

Is it ever useful to add a tiny amount of sugar or other sweet element to a broth, and in what scenarios might that be done?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

How can you add a roasted flavor to a broth if you didn't roast the ingredients initially?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

What is the advantage of using a whole chicken (with bones and meat) to make broth versus just using bones or just meat?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

How can you tell when a broth made with meat or bones is finished cooking and has extracted maximum flavor?

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by cookwithfem (602k points) in Broths asked Jun 11 3 views

In long-simmered broths like Vietnamese pho or tonkotsu ramen broth, what steps are taken to achieve either clarity (pho, using low simmer and skimming) or opacity and richness (tonkotsu, using high boil to emulsify fats), and why are their techniques different?

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by cookwithfem (602k points) in Broths asked Jun 11 4 views

How do you make a broth more alkaline or acidic, and in what cooking situations might the pH of a broth matter (for example, alkaline broths in ramen for noodle texture, or acid in broth for preserving color of vegetables)?

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by cookwithfem (602k points) in Broths asked Jun 11 6 views

What is the ideal ratio of ingredients to water for a balanced broth, and how can adjusting this ratio change the outcome (too much water = weak broth, too little = overly strong or scant yield)?

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