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Tuesday, November 9, 2010

Its always better with broth

Sip in hot & straight up or use it to cook risotto..its always better with homemade broth.
"Good broth will resurrect the dead," says a South American proverb.
Medicinal yes, but culinary too. Escoffier said, "Indeed, stock is everything in cooking. Without it, nothing can be done."
A remedy in traditional households and the magic ingredient in classic epicurean cuisine, stock or broth made from bones of chicken, fish and beef builds strong bones, soothes sore throats, nurtures the sick, calms the digestive lining, puts vigor in the step and sparkle in love life--so say grandmothers, midwives and healers. For chefs, stock is the magic elixir for rich, delicious, soul-warming soups and unparalleled sauces.
Broths are incredibly nourishing when made properly. The delicate balance of wine or vineger (as acid) helps to leach nutrients from the tissue of animal and vegetable.  The broth will contain minerals from bone, cartilage, marrow and vegetables as electrolytes; a form that is easy to assimilate. Tis the season for this nourishing elixir.  The next time you roast a chicken, save the bones or why not even roast a chicken in order to make broth? 

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