Heavy , thick drop means that the cook doesn't skim the fat from the broth enough. The bones probably have been simmered for far too long and turn brown too much. The flavour will be on the heavy side. But too dark then it means that the broth is days old and that's not good .
20 апр. 2019 г.
10 дек. 2017 г. · Specifically, the Cinnamon sticks are the main culprit. Apparently, it's okay to simmer the beef bones for hours at a time but you should take ... How to keep pho broth from turning dark brown? Light or Dark broth? : r/pho Pho broth turned black? : r/Cooking Другие результаты с сайта www.reddit.com |
31 янв. 2024 г. · The recipe I saw said to rinse off all the charred skin after charring the aromatic ingredients. Much of the "charred" flavor is inside the items. |
Sometimes, if your broth yield is too high (aim to match the broth yields in my recipes), you may boil the strained broth down to concentrate its flavor. |
Parboil the bones and meat properly. In order to achieve a good quality, pure, clear and flavorful broth, you really don't want to skip the parboiling part. |
Videolar 30 июл. 2014 г. · One very important note for restaurant pho is that the tendons are never cooked/simmer together in the pho broth. Tendons are always cooked ... |
9 авг. 2018 г. · I didn't want to add the spice ball in the beginning because I found that my broth was VERY DARK…so I wanted to let the broth bones, daikon, ... |
| Novbeti > |
| Axtarisha Qayit Anarim.Az Anarim.Az Sayt Rehberliyi ile Elaqe Saytdan Istifade Qaydalari Anarim.Az 2004-2023 |