Meat broth does not always turn out rich and nutritious.
If an amateur cook does not want to once again prepare a tasteless and not very filling dish, one very important recommendation must be followed.
So, the meat needs to be put into the pan on time.
Many amateur cooks still do not know what kind of water to put the meat product in - cold, warm or already boiling. But the answer is quite simple.
When to put meat in water
The meat ingredient should be in cold liquid.
In other words, it is desirable that the meat is in the pan before turning on the burner.
In addition, spices should be added to the cold water.
If you follow these simple recommendations, the meat and seasonings will have time to release their aromas into the liquid.
As a result, the broth will most likely be rich, tasty and very filling.
But don't rush to add salt. You can only add sodium chloride to the pan after the water has boiled. In this case, the chances of the broth becoming richer increase.
