Why the soup failed: mistakes that turn the first course into a stew
Soup is a harmonious combination of vegetables, meat and other ingredients in a large amount of rich broth.
When there is not enough broth, the soup turns into porridge. When there are not enough vegetables, the taste becomes watery. But these are not the only mistakes that turn soup into a stew.
There is one common mistake that spoils the first course, and it’s not even about the amount of vegetables.
Healthy eating enthusiasts often advise pouring out the first broth when cooking meat, citing the fact that after the water boils, the meat supposedly releases all the harmful substances that the animal was stuffed with during its life.
It is believed that only this technology can be used to cook a clear broth for jellied meat or soup.
After the first rich broth has flowed down the drain, it is recommended to pour raw water over the meat and continue cooking.
Culinary experts call this habit not only wasteful, but also time-consuming.
It is no longer possible to establish who exactly is the author of this popular misconception.
However, there has been no evidence to date that boiling allows one to cleanse meat of antibiotics and other harmful substances. But the broth is guaranteed to be “liquid” because of this.
