3 Reasons Why You Shouldn't Dilute Broth With Water: Professional Chefs Are Against It
Broth is the base used in the preparation of various soups, sauces and other dishes.
But don't assume that housewives never have questions about broth. Perhaps the most common one is: "Can broth be diluted with water?"
Today we will try to give a comprehensive answer to it.
To be honest, in the eyes of famous masters of culinary art, such an action looks like real blasphemy, and here’s why.
Firstly, broth diluted with raw water quickly spoils, because the liquid has not been heat treated and the microorganisms contained in it, having entered the warm nutrient medium, begin to actively multiply.
Secondly, following this action, the taste of the product deteriorates. The broth, as is obvious, becomes bland, unsaturated and weak.
And thirdly, the concentration of nutrients in the broth decreases.
To prevent this from happening, always add extra water to the pan and cook the dish for the entire 2-3 hours on low heat so that the liquid does not boil away too quickly.
Earlier we shared a recipe for an appetizer that is tastier than belyashi and chebureki.
