Tell me, who doesn’t want to save a couple of precious minutes, or even hours, that are spent day after day preparing lunch or dinner?
It is for this reason that many housewives who intend to make broth do so from frozen meat.
That is, they literally take a piece of pork or beef out of the freezer, put it in a saucepan, fill it with water and put it on the stove.
But if you follow these simple instructions, be prepared for the broth to be spoiled before it even cooks.
The whole point is that the process of defrosting meat will be uneven, which is why the protein in it will curdle in boiling water.
As a result, unappetizing flakes will float in the pan, and you can forget about the transparency of the first course, as well as about the pleasant taste and aroma.
The worst thing is that even adding vegetables or spices won’t help fix a watery broth without an appetizing aroma, and you’re unlikely to like the taste of the meat itself.
What to do? The answer is simple: if you are going to cook meat broth, take care to defrost the meat in advance - this is the only way you can get a clear, tasty and rich dish.
